Pear and walnut tart with blue cheese and rocket, an incredibly simple light dish to really impress your guests
So this month we are taking a closer look at making our own pastry and whats the use of knowing how to make rich and flakey puff pastry if you don’t know what to do with it. Instead of giving you some uber complex recipe we are going to keep it simple this week and let you concentrate on nailing your pastry skills. This super simple pear and walnut tart is incredibly easy to make, is super delicious and serves 4 for a light lunch. Giving your plenty of time to concentrate on your pastry making.
This pear and walnut tart is made from super flakey puff pastry giving a crispness to every bite. Packed full of sweet pears, tangy blue cheese to ofset the sweetness, walnuts for flavour and balsamic red onions to add a rich and flavourful tang to top things off. A light sprinkling of peppery rocket finishes off the dish and keeps things fresh. Perfect for an easy light weekend lunch.
Pear and Walnut Puff Pastry Tart
- 320 g puff pastry
- 3 firm conference pears
- 120 g strong blue cheese
- 1/2 red onion
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp butter
- 1 egg
- handful rocket
- handful chopped walnuts
- salt and pepper to taste
- Pre-heat your oven to 180C and line a baking tray with baking paper and spray with non stick cooking spray.
- Slice the three pears into wedges, removing the core as you go.
- n a frying pan, melt the butter on a medium heat, add the pears and fry for 3-4 minutes until they begin to soften. Remove from the heat and pop to the side for later.
- Roll your pastry out to roughly the size of your baking tray. Trim the edges to a nice neat rectangle. Score a 2cm border around the pastry with the back of a knife and prick several small holes in the pastry on the inside of the border only. Transfer the pastry to your baking tray.
- Arrange the pears within the border on the pastry and top with the walnuts. Crumble the cheese over the top.
- Whisk the egg roughly with a fork and brush the border of the pastry with the beaten egg using a pastry brush.
- Bake for 10-15 minutes until the pastry has puffed up nicely and is golden brown.
- Whilst the tart is baking, thinly slice the onion and in a medium pan fry with the olive oil on a low heat until softened. Once softened add the balsamic vinegar and continue to fry until caramelised.
- Once the tart has cooked, remove from the oven and sprinkle the onions over the top followed by the rocket. Season with salt and pepper to taste and serve.
And there you have it, my pear and walnut tart with blue cheese and rocket. Remember to show me your bakes by tagging @whatseatingmanchester in your social media post!