Roast shallot, Saint Agur & pear tart

1 HOUR | SERVES 6 | A LITTLE EFFORT

all butter puff pastry, ready rolled 320g

refined olive oil 1tbsp

banana shallots 3, peeled and halved lengthways

pear halves in juice 5, drained

unsalted butter 1 tbsp

Saint Agur Crème 150g

1 Heat the oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Roll out the pastry on a lightly floured work surface and place an upturned 24cm ovenproof frying pan on top. Cut around the pan so you’re left with a circle of pastry. Transfer the pastry to the tray and chill in the fridge.

2 Drizzle the olive oil into the pan you used earlier, then arrange the shallot and pear halves alternately, cut-side down, so the points of the pears face the centre of the pan. If needed, trim the shallots to make them fit, then, place the pan on a medium heat for 12 minutes to slowly caramelise them. Once golden, remove the pan from the heat and add the butter.

3 Put 80g of the Saint Agur Crème into a small bowl and set aside for later. Remove the pastry from the fridge and spread the remaining 70g of cheese evenly over the top. Place over the pears and shallots in the pan with the cheese side facing up. Using your fingertips or the handle of a dessert spoon, push the edges of the pastry down around the pan. Bake for 30-35 minutes, until golden all over.

4 Once cooked, allow the tart to cool slightly, then run a knife blade around the pan’s edge to release the pastry. Place a large serving plate on top of the pan and quickly flip out onto the plate. Spoon drops of the reserved Saint Agur Crème over the tart with a teaspoon and serve warm.