Caramelised pear, maple syrup, blue cheese and Tenderstem® tart
10 mins preparation
20 mins cooking
- 1 Sheet of puff pastry, ready rolled
- 3 Conference pears
- 200g Blue cheese
- 5 Tenderstem®, blanched
- 3 tbsp Maple syrup
- Knob of Butter
- Handful of Pecans, roughly chopped
- Salt + Pepper
Unroll the puff pastry onto a lined baking tray. Score with a sharp knife a border all the way around the edge of the pastry, roughly 1cm in from the edge. This will separate the border from the base once cooked.
Place into a preheated oven (180c/gas mark 5) for 15-20 mins until golden brown and the base is cooked through. Take out and leave to cool, the centre will flatten.
Cook the Tenderstem® in some salted boiling water for a minute until bright green, then drain and leave to cool.
Thinly slice your pears lengthways, leaving the skin on. Melt the knob of butter in a non-stick pan. Place the pears into the pan and gently cook. Once nearly cooked, add the maple syrup to the pan and turn up the heat to brown them slightly.
Take the pears out of the pan and place onto the cooked puff pastry leaving the border empty. Crumble over the blue cheese, top with Tenderstem® and sprinkle with the pecan. Season the whole tart with some salt and pepper.