Pear and Gorgonzola Tart

Dish - - Dish + Puhoi -

En­ter­tain your lunch guests with this beau­ti­ful win­try tart.

70 grams Puhoi Val­ley

Kawau Blue Gorgonzola Style 200 grams flaky puff pas­try 3 pears, sliced into thin wedges 30 grams but­ter, melted 2 ta­ble­spoons soft brown sugar 40 grams wal­nuts, roughly chopped cracked black pep­per 100 grams fresh rocket

Pre­heat the oven to 180°C.

Roll pas­try into an ob­long and place on a lined bak­ing sheet.

Ar­range pears on top, leav­ing a 2cm bor­der around the edge. In a small bow, mix to­gether melted but­ter and brown sugar. Brush on to pears and top with crum­bled blue cheese, wal­nuts and a lit­tle cracked pep­per.

Bake for 20–25 minute or un­til edges are puffed up and golden brown. Serve with rocket.

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