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Pear & blue cheese pizzette with balsamic glaze
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious puff pastry with pear, goat cheese, blue cheese, and sweet balsamic drizzle.
Ingredients:
  • 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 80ml (1/3 cup) balsamic vinegar
  • 70g (1/3 cup, firmly packed) brown sugar
  • 300g goats cheese, at room temperature, crumbled
  • 1 x 200g pkt blue cheese, at room temperature, cut into 8 wedges
  • 8 small pears, cored, cut into thick wedges
  • 8 sprigs fresh thyme
  • Baby rocket, to serve
Instructions:
  • Preheat oven to 220°C and line 2 baking trays with non-stick baking paper. Using an 11cm round pastry cutter, cut out 16 discs from the pastry. Arrange half of the discs on the trays. Use a 9cm round pastry cutter to cut out 8 discs from the centers of the remaining discs and discard them. Place the pastry rings on top of the discs on the trays to form a border.
  • Bake the pastry in the oven for 10 minutes or until puffed and golden. Remove from oven and gently press down the centres of the pastry with a clean tea towel to form cases.
  • Simmer the vinegar and sugar in a small saucepan over gentle heat for 4 minutes until the sugar dissolves and the mixture thickens. Allow to cool.
  • Assemble the goat cheese, blue cheese, and pear onto the pastry cases. Sprinkle with fresh thyme, then drizzle with balsamic glaze before serving with rocket.

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