This is such a lovely dish which looks impressive but is really very easy. I like to serve it with a lovely green salad on the side. If you don’t have Tamarillo and Plum Chutney you can use your favourite Chutney.
Pear & Blue Cheese Tart
Ingredients
- 2 sheets flaky puff pastry
- 1 egg
- 2 – 3 tablespoons Tamarillo & Plum Chutney
- 3 Pears
- 150 grams Blue Cheese
- 2 sprigs of thyme optional
- Salt & pepper
- Garnish – flat leaf parsley
Instructions
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Preheat oven to 180 degrees
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Get out the baking tray that will go in the own, as your pastry base needs to fit on here.
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Sprinkle some flour on your bench, and overlap your pastry over each other by 1-2 cm in the middle and seal using a rolling pin.
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Slice a little pastry off the top to make it into a rectangle, and make sure it fits on your baking tray.
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Place your pastry onto your lined baking tray, and with a knife, score a border 1 cm in from the end. Don’t go right through the pastry. Prick the middle of the pastry 12-15 times with a fork so it does not puff up much when cooking.
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Take your egg and mix a little with a fork, with a pastry brush, brush the edges of the pastry.
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Bake for 10-20 mins until lightly golden on the edges (it is going back in the oven -with the filling in soon)
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While the pastry is cooking, slice your pears, I like to do mine in cheeks. To do this, slice the cheeks off the pear, cutting the core out, then slice the cheeks into slices around 3 mm (you don’t have to be fussy with the thickness, just a guideline).
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When the pastry comes out of the oven leave for a few minutes, then you are ready to assemble.
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Spread your Tamarillo & Plum Chutney over the base, leaving the edges bare.
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Take your thyme and sprinkle the leaves over the pear.
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Now the blue cheese, break into pieces, around a tablespoon size, and distribute over the tart.
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Sprinkle generously with salt and pepper and place in the oven to bake until golden. Around 15-20 minutes.
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Sprinkle with chopped flatleaf parsley and serve.
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Delicious with a big green salad.
