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Pear and blue cheese tarts

Name: Pear and blue cheese tarts
Yield: Serves 6
Cuisine: British recipes
Ingredients: 500g pack puff pastry; 1 egg, beaten; 15g butter; 1 small onion, sliced; 150g Cambozola (or Bavarian blue for a stronger taste), cubed; 2 pears, sliced; 2 tbsp double cream; 1/2 tbsp fresh thyme leaves, plus extra sprigs to garnish; 4 tbsp walnut oil; 11/2 tbsp lemon juice; Mixture of bitter lettuce leaves, such as chicory or radicchio; 30g walnut pieces

Published: 30 Jun 06
Updated: 18 Mar 24

Ready-made puff pastry make this pear and blue cheese tart recipe really easy to prepare.

Easy
July 2006

Test kitchen approved

Serves 6
Takes 20 minutes to make, 15-17 minutes to bake

Ready-made puff pastry make this pear and blue cheese tart recipe really easy to prepare.

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Ingredients

500g pack puff pastry
1 egg, beaten
15g butter
1 small onion, sliced
150g Cambozola (or Bavarian blue for a stronger taste), cubed
2 pears, sliced
2 tbsp double cream
1/2 tbsp fresh thyme leaves, plus extra sprigs to garnish
4 tbsp walnut oil
11/2 tbsp lemon juice
Mixture of bitter lettuce leaves, such as chicory or radicchio
30g walnut pieces

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Roll the pastry into a 30 x 20cm rectangle. Cut in half lengthways, then make 2 cuts widthways, to give 6 equal squares. Brush each square with the egg and score a square inside the pastry, leaving a 1cm border. Bake for 10-12 minutes.
Using a spoon, lift out and discard the inner square of pastry, and scoop out any uncooked pastry.
Heat the butter in a frying pan over a medium heat. When melted, fry the onion until slightly browned.

Mix the onion, Cambozola, pear, cream, thyme and seasoning.
Fill each pastry square with a generous tablespoon of the filling and bake for a further 5 minutes.
Mix the walnut oil and lemon juice and toss with the salad and walnuts. Garnish each square with a thyme sprig and serve with the salad.