food with sam man­ner­ing

Im­press lunch guests with this gor­geous tart that cel­e­brates the su­perb pair­ing of lo­cal blue cheese and in-sea­son pears.

Sunday Star-Times - Sunday Magazine - - NEWS - Pho­to­graph & Styling/ Sam Man­ner­ing

Ial­ways have what most peo­ple con­sider to be too much cheese in the fridge. I sus­pect it drives the oth­ers in the house in­sane, but I refuse to throw any out be­cause it will al­ways come in use­ful for a recipe like this. I spec­ify blue cheese and pecorino in this tart, and I’ll never tire of the age-old combo of pear and blue, but use what­ever you fancy (or find in your fridge). Some soft goat’s cheese would be de­li­cious too; Cranky Goat is one to look out for.

Seek out lo­cal cheese­mak­ers – it’s well worth it. When buy­ing blue cheese look out for names such as Ma­hoe, Tinui, Kiko­rangi, Kawau, Over the Moon, White­stone and Puhoi. They are all stun­ning.

As al­ways, if I’m not mak­ing the pas­try my­self, then Pane­ton is my choice.

BLUE CHEESE, PEAR AND PECORINO TART

Serves: 6 Prep time: 15 min­utes Cook time: 40 min­utes about 300g savoury short­crust pas­try 1 tsp but­ter 3 large eggs 100ml cream sea salt and black pep­per 100g hard cheese, such as pecorino, parme­san

or ched­dar 100g blue cheese 2 beurre bosc pears (or sim­i­lar), cored and

thinly sliced few sprigs rose­mary Pre­heat oven to 180C. Roll pas­try out to a thick­ness of 3-4mm. Take a 25cm di­am­e­ter fluted tart tin and grease well with the but­ter. Use pas­try to line the tin, trim the edges neatly and prick all over with a fork.

Weigh pas­try down with bak­ing pa­per and use un­cooked rice or small pasta to bake blind for 15-20 min­utes un­til pas­try is cooked but still pale.

Re­move weights and cook for a fur­ther 6-7 min­utes so the base can cook. Take care not to let pas­try go golden brown. Re­move from oven and al­low to cool a lit­tle.

In a large mix­ing bowl, whisk to­gether eggs, cream and salt and pep­per to a smooth con­sis­tency. Shave or crum­ble both cheeses into the bowl and add all but a ta­ble­spoon of each into the mix­ture and fold in.

Pour mix­ture into pas­try case and smooth out. Ar­range sliced pear on top and scat­ter rose­mary and re­main­ing cheese on top.

Bake for a fur­ther 15-20 min­utes un­til mix­ture is set on top and slightly golden brown. Re­move from the oven and cool for 10 min­utes be­fore serv­ing.

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