Pear and manchego tart, with a sage and nut crumb

Serves 4-6

Homes & Gardens - - ADVICE -

This tart is al­ways a crowd pleaser – serve it for lunch or as a sim­ple sup­per with wilted greens. The sage crumb has a lovely light tex­ture, but the sweet pears are the real stars of the dish.

320g sheet pre-rolled all but­ter puff pas­try 2 Con­fer­ence pears 200g crème fraîche 1 tbsp Di­jon mus­tard 150g Manchego cheese, grated 1 tsp dried chilli flakes Leaves of 1 small bunch thyme Salt and freshly ground black pep­per For the crumb Leaves of 1 large bunch sage

40g hazel­nuts 1 green chilli, chopped

Juice and zest of 1 lemon

2 tbsp olive oil Pre­heat the oven to 200°C, gas mark 6. Lay the pas­try sheet on a large bak­ing tray. Score a 2cm border all around and prick the base with a fork.

Cut each pear into eighths. In a large bowl, mix to­gether the crème fraîche, mus­tard, half of the cheese, the chilli flakes, thyme leaves, salt and pep­per.

Spread the mix­ture over the pas­try sheet to the border. Ar­range the pears on top, sprin­kle over the rest of the cheese and put the tart in the fridge to chill while you make the nut crumb.

Put all the crumb in­gre­di­ents in a small blender or pes­tle and mor­tar and blend un­til coarsely com­bined.

Scat­ter half the crumb mix­ture over the tart and put the rest in a small serv­ing bowl. Bake the tart in the pre­heated oven for 15-20 min­utes, un­til the pas­try is puffed and golden. Serve the tart with the re­main­ing sage and nut crumb on the side.

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