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Pear, chestnut & blue cheese tart
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An easy ‘throw-it-together’ tart with a trio of salty, sweet and nutty toppings.
1 tbsp olive oil, plus 1 tsp
1 Essential onion, finely sliced
320g puff pastry sheet
1 egg, beaten
100g half-fat crème fraîche
80g stilton, crumbled
2 Essential pears, 1 chopped, 1 sliced lengthways
½ x 180g pouch cooked chestnuts, roughly chopped
130g pack watercress, spinach and rocket salad
1. Preheat the oven to 220˚C, gas mark 7. Heat 1 tbsp oil in a frying pan, add the onion with a pinch of salt and cook over a low-medium heat for 10 minutes, stirring occasionally, until softened and starting to brown.
2. Meanwhile, unroll the pastry on a baking sheet and score a 3cm border on all sides; brush the border with some of the beaten egg. Prick the inner rectangle with a fork. Bake for 10 minutes, then push down the middle if it has puffed up.
3. While the pastry is cooking, put the remaining beaten egg in a bowl with the crème fraîche, stilton, chopped pear and onion; mix and season. Spread over the inner pastry rectangle and arrange the sliced pears on top. Scatter over the chestnuts; bake for 15 minutes. Dress the salad with 1 tsp oil, scatter some over the tart and serve the remainder alongside.
Typical values per serving:
This recipe was first published in October 2020.