Pear and Gorgonzola Tart
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.