Ingredients

2 small egg whites
9 oz of Bleu des Causses
1 tbsp Crème fraîche
2 ripe pears
1 tbsp caster sugar
2 egg yolk beaten with 1 tbsp of milk (to glaze)
50g unsalted butter
A pinch of rosemary
Salt and pepper
For the pastry
250g (9oz) plain flour
175g of chilled, unsalted butter cut into small pieces
1 beaten egg
Pinch of salt

Method

Sift the flour onto a work surface or into a bowl, add the butter and blend
with fingertips. Make a well in the centre and add the beaten egg with the
salt. Mix with fingertips until a smooth dough is formed. Wrap in Clingfilm
and refrigerate for at least 30 minutes.

1. To begin, whisk the egg whites until lightly frothed. Put the cheese
   in a bowl and break-up with a fork, add the egg whites and the crème
   fraîche and mix into a paste. Refigerate.
   
   
2. Roll pastry to a 3mm thickness and cut out 4 12cm circles. Place onto
   a baking sheet and prick with a fork.
   
   
3. Spread the cheese mixture over the circles, leaving a 2cm border
   around the edges.
   
   
4. Preheat the oven to 200°C (Gas mark 6), then melt the butter in
   a frying pan, add the sliced pears, sugar and a little water. Cook
   for about 10 minutes or until the pears are tender. (Be careful not
   to over cook as you want the pears to remain in slices.)
   
   
5. After the pears have cooled, place on top of the pastry so that the
   slices fan out from the centre, forming a flower shape. The brush
   with melted butter and sprinkle with rosemary, salt and pepper.
   
   
6. Bring up the edges of the pastry, brush all over with the egg.