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Caramelised pear & blue cheese tarts
Caramelised pear & blue cheese tarts
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in a decadent gorgonzola and pear tart with flaky butter pastry. Use 6 mini tart pans.
Ingredients:
  • 375g packet All Butter Puff Pastry, thawed (see Notes)
  • 1 egg, lightly beaten
  • 50g butter
  • 55g (1/4 cup firmly packed) brown sugar
  • 3 Corella or williams pears, halved
  • 500ml (2 cups) milk
  • 85g (1/2 cup) instant polenta (see Notes)
  • 60g gorgonzola dolce, crumbled (see Notes)
  • 125ml (1/2 cup) olive oil
  • 1 bunch asparagus, trimmed
  • 40.00 ml verjuice (see Notes)
  • 11.80 gm Dijon mustard
  • 2 tsp chardonnay vinegar (see Notes)
  • 2 eschalots, thinly sliced
  • 3 red radishes, trimmed, cut into julienne (matchsticks)
  • 50g (1/2 cup) walnuts, roasted
  • 250.00 ml watercress sprigs
Instructions:
  • Preheat your oven to 220C. Roll out the pastry on a lightly floured surface until it's 2mm thick. Cut it into 6 pieces and use them to line the tart pans, trimming the edges. Prick the pastry with a fork, place the pans on a tray, and freeze for 15 minutes to firm up.
  • Brush tart shells with egg wash, line with baking paper, and fill with dried beans or rice for blind baking. Bake for 15 minutes, then remove beans and paper, and bake for another 5 minutes until pastry is beautifully crisp and golden brown. Let cool on a wire rack.
  • Heat a heavy-based ovenproof pan over high heat. Add butter and cook for about 30 seconds until it starts to foam. Sprinkle sugar evenly over pan, place pears cut-side down, and cook for 3 minutes until sugar melts. Transfer to the oven and bake for 8 minutes until pears are caramelised. Flip pears over and leave them in the pan.
  • Heat a chargrill pan over high heat. Toss asparagus with 2 tablespoons of oil. Grill for 2 minutes until charred and tender, then cut in half lengthwise and widthwise. Cool slightly before serving.
  • In a bowl, combine verjuice, mustard, and vinegar. While whisking continuously, slowly drizzle in the remaining 80ml (1/3 cup) oil until the dressing is smooth and well blended. Season with salt and pepper to taste.
  • Toss together eschalots, radishes, walnuts, watercress, and asparagus with half of the dressing in a large bowl.
  • In a large, heavy-based saucepan over medium-high heat, warm the milk until it boils. Reduce the heat to a simmer. Gradually whisk in the polenta, then continue whisking for 5 minutes until thick. Off the heat, stir in the gorgonzola and season to taste.
  • Fill tart shells with cheesy polenta, top each with a caramelized pear. Plate tarts, top with salad, and drizzle with remaining dressing before serving.

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