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Pear, asparagus and Vacherin Fri-Charco tartlet

Pear, asparagus and Vacherin Fri-Charco tartlet

4 portions


  • Crust
  • 60 g (2 oz) all-purpose flour
  • 30 g (1 oz) salted butter
  • 30 ml (2 tbsp.) water
  • 1 pinch of salt
  • Topping
  • 16 spears of small asparagus
  • 1 ripe but firm pear, thinly sliced
  • 30 ml (2 tbsp.) salted butter
  • 150 g (5 oz) Vacherin Fri-Charco cheese
  • 60 g (2 oz) baby arugula
  • 15 ml (1 tbsp.) walnut oil
  • 15 ml (1 tbsp.) lemon juice
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Crust
  • Mix the flour, butter and salt.
  • Shape into a fountain and add water.
  • Make a smooth piece of dough and refrigerate it for at least 20 minutes.
  • Split the dough in four pieces and flatten into rectangles around 4 mm (1/8 in.) thick.
  • Prick the dough and prebake at 180 °C (350 °F) for about 5 minutes. Set aside.
  • Topping
  • Blanch the asparagus spears in boiling salted water. Set aside.
  • Cut the pear into 16 slices and smother lightly in butter. Set aside.
  • Place the pear slices and asparagus spears on the dough, alternating between the two, and add the cheese, tearing it by hand.
  • Finish baking in the preheated oven at 180 °C (350 °F) for 4 to 5 minutes, until the cheese melts. Add pepper when you retrieve it from the oven.
  • Top with baby arugula and sprinkle with lemon juice and walnut oil. Serve.


You can use this cheese for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines