Ingredients

Ingredients For the base

• 110g/4oz white breadcrumbs

• 50g/2oz Pecorino Romano, finely grated (or parmesan)

• 25g/1oz butter, melted

• freshly ground black pepper

For the filling

• 3 eggs, beaten

• 225g/8oz medium fat curd cheese

• 110g/4oz fromage frais

• 175g/6oz Roquefort

• 1 tbsp chives, snipped

• 4 spring onions, finely diced

• salt and freshly ground black pepper (to taste)

For the pears in balsamic vinaigrette

• 4 pears, firm but ripe

• 1 clove garlic, peeled

• 1 tsp sea salt

• 1 tsp mustard powder

• 1 tbsp balsamic vinegar

• 4 tbsp extra virgin olive oil

• freshly ground black pepper

Description

Equipment And Preparation: You Will Need A Spring-form Cake Tin, 23cm/9in In Diameter.

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