I saw this somewhere, I know not where, so if I have slighted you, mea culpa.
This is great with cocktails – oh, it would be so lovely with a glass of bourbon, sitting outside, watching the sunset. It was quite good, huddled against the rain with a glass of wine.
It’s really easy to put together. I imagine it would be great with apples as well. Oh, or cherries! I used a Kyocera handheld mandoline to slice the pears. I think they may have been a touch bit too thin, so I overlapped them to make them seem thicker. You don’t want to use more than one pear or make the slices to thick or the puff pastry will become soggy.
- 1 x 220g sheet of ready-made all butter puff pastry
- 1 large sweet pear, peeled and very thinly sliced
- 1/4 C blue cheese, cut or crumbled into pieces about the size of a hazelnut
- 1/4 C (scant) walnut halves
- 3 T salted butter
NOTE: I used a Bosc pear. I used a sweeter blue cheese as opposed to a more savory one. Use your judgment with the walnuts. You’d like one in every bite! Same with the blue cheese. I used slightly more than the 1/4 cup. Can’t help myself.
Preheat oven to 375
Using a sharp knife, score a line around the edge of the pastry sheet about 1 inch from the edge, be careful not to cut all the way through the dough.
Keeping inside the scoring line you just made, arrange the pear slices in one layer on top of the pastry. It may seem as though there isn’t enough pear there and you may want to add a lot more – DON’T. Hold your ground! Noting worse than soggy puff pastry!
Scatter the bits of blue cheese evenly over the pears, followed by the walnut halves. Dot the pieces the tart with bits of the salted butter.
Place in the oven and bake for 12 – 15 minutes until the pastry is golden and cooked through and the cheese melted. Serve hot or warm.
NOTE: Is wonderful alone with drinks or with a salad for lunch. Either way, this will be making many appearances in my kitchen!