Peach & blue cheese pie

You can use the ready-made puff pastry to make this pie. Serve the dessert with caramel ice cream. It's simply mind blowing!

Recipe by:

Peach pie

puff pastry

almond flour

3Tbs

sugar

4Tbs

peaches

600g

21oz

2.40cup

40.20tbsp

blue cheese

100g

3.50oz

0.40cup

6.70tbsp

Defrost the puff pastry according to instructions.
Wash the peaches, dry and cut into halves or quarters, depending on size.
Preheat oven to 356F (180C).
Roll out the pastry into a rectangle, put it on a baking sheet, cover it with parchment, cut off the excess dough if you have any (to get even edges). Make cuts along the edges of the dough, stepping a little back from the edge, so that the sides of the pie rise when baking.
Sprinkle with almond flour and 2 tablespoons of sugar.
Carefully spread the peaches on top, sprinkle another 2 tablespoons of sugar on top, and crumble the blue cheese.
Bake the pie for about 30 minutes until peaches are golden brown and soft.

Recipe source

Grease the baking tin with butter, and line it with baking parchment so that the edges of the parchment extend beyond the edges of the tin.
Preheat the oven to 392F (200C).
Melt the chocolate in a water bath or in a microwave in a pulsed mode, taking it out every 30 seconds and stirring.
Put the cream cheese into a mixer bowl, and whisk at minimum speed until smooth.
Then add sugar, and mix again.
Next, add the yolks and eggs one at a time, mixing thoroughly each time.
Add melted chocolate, and mix again.
Then add the sifted flour and cocoa powder.
At the end, pour in the cream.
Pour the resulting batter into the prepared tin, and bake for about 50-60 minutes. Then increase the temperature to 410F (210C), and bake for about 10 more minutes. The cheesecake will rise slightly and a dark crust will form on top.
Cool the finished cheesecake completely.