Blue Cheese, Caramelised Pear and Honey Tart
with Walnuts, Wild Rocket and Balsamic Glaze
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Walnuts
- Sulphites
- Milk
- May contain traces of allergens
- Almonds
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
Add a fresh flavour to your plates with pears. Crunchy, tart and delicious, pears are a late summer-autumn fruit that's as easily eaten as a snack as it can be transformed by roasting, poaching or caramelising. Naturally high in fibre, this powerhouse fruit is worth celebrating.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May be present: Milk)
3 unit(s)
Pear
30 grams
Honey
150 grams
Creme Fraiche
(Contains: Milk)
35 grams
Caramelised Onion Paste
1 sachet(s)
Dried Thyme
20 grams
Walnuts
(Contains: Nuts, Walnuts May be present: Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts)
30 grams
Crumbled Blue Cheese
(Contains: Milk)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through.
Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.
Once the pastry has baked, remove it from the oven.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Pop a frying pan on medium-high heat with the butter (see pantry for amount).
Once melted, add the pear slices and half the honey. Gently stir-fry until slightly softened, 2-3 mins, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Meanwhile, in a medium bowl, mix together the creme fraiche and caramelised onion paste. Season with salt and pepper.
Once the pastry's baked, push down the centre with the back of a spoon. Use the spoon to gently spread the caramelised onion sauce over the base of the tart.
Carefully spoon on the pear slices until they form a single layer over the sauce. Sprinkle over the dried thyme.
Return the tart to the top shelf of your oven to bake until golden brown, 8-10 mins.
Once the tart is baked, halve and share between your serving plates.
Drizzle over the remaining honey, scatter on the walnuts and blue cheese.
Serve the rocket alongside. Drizzle the balsamic glaze and some oil over the leaves to finish.
