1 x 320g sheet of puff pastry
4 tinned pear halves
25g butter, cut into small cubes
2 tsp caster sugar
1 egg, beaten
Plain flour, for dusting
50g blue cheese
Handful of walnuts
1 tbsp honey
1 tsp port
1 tsp balsamic vinegar
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease a nonstick baking tray and line with parchment paper.
- Roll out the pastry to ½cm thick. Cut the pastry into rough triangular shapes a little bigger than the pear halves.
- Dry the syrup off the pears in a little kitchen paper to remove excess moisture. Slice the pears so that it can fan out and position them on the pastry base.
- Sprinkle the sugar over the pears and top with a couple of cubes of butter. Brush the border of the pastry with the egg wash.
- Bake for 10-12 minutes until the pastry is crisp and golden and the pears are slightly caramelised.
- Lightly toast the walnuts on a dry pan over a medium-high heat for 2-3 minutes until you notice a colour change. Drizzle in the honey, port and balsamic vinegar and toss the nuts in the mixture until well coated and glistening. Spoon out onto a sheet of baking paper to cool, separating the nuts where possible.
- Once the tart is cooked, crumble over the blue cheese and return to the oven for one minute to melt the cheese. Top the tart with the nuts and serve with a green salad.
Per serving: 662kcals, 43.3g fat (13.8g saturated), 59.2g carbs, 17.3g sugars, 11.5g protein, 4.8g fibre, 0.427g sodium