Pear & Blue Cheese Tart
Serves 6 people
30 min prep
40 min cook
This Pear & Blue Cheese Tart is well worth your thyme and effort.
Ingredients
- 2 sheets Flaky Puff pastry
- 1 Egg
- 3 Tbsp Anathoth Farm Tamarillo & Plum Chutney
- 3 Pear
- 150g Blue cheese
- 2 sprigs Thyme
- Salt and pepper
- Flat leaf parsley
Method
- Preheat oven to 180 degrees.
- Get out the baking tray that will go in the oven, as your pastry base needs to fit on here
- 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
- Slice a little pastry off the top to make it into a rectangle and make sure it fits on your baking tray
- 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 too much when cooking
- Take your egg and mix a little with a fork, with a pastry brush, brush the edges of the pastry
- Bake for 10-20 mins until lightly golden on the edges (it is going back in the oven -with the filling in soon)
- 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)
- When the pastry comes out of the oven leave for a few minutes, then you are ready to assemble
- Spread your Tamarillo & Plum Chutney over the base, leaving the edges bare
- Take your thyme and sprinkle the leaves over the pear
- Now the blue cheese, break into pieces, around a tablespoon size, and distribute over the tart
- Sprinkle generously with salt and pepper and place in the oven to bake until golden. Around 15-20 minutes
- Sprinkle with chopped flatleaf parsley and serve
- Delicious with a big green salad
This Recipe Uses
Tamarillo & Plum Chutney 400g
$6.99
400g
