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    Pear, chestnut & blue cheese tart

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    Pear, chestnut & blue cheese tart

    An easy ‘throw-it-together’ tart with a trio of salty, sweet and nutty toppings.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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.

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    5 stars