Fresh Pear & Blue Cheese Tarts 

Preheat a fan forced oven to 220C.

Place the puff pastry squares onto a lined baking tray, using a sharp knife make a cut half way through the pastry 1 centimetre in from the edges, place into the fridge for 15 minutes to keep the pastry cold.

Meanwhile, lightly rub off any skins from the walnuts and toast them in the oven to your liking and set aside.

Place the chilled pastry into the preheated oven and bake for 15 minutes or until golden brown, remove from the oven and set aside, leaving the oven on.

Meanwhile, place a large non stick fry pan over a medium high heat, add the butter and heat until nut brown, then add the pears and cook for approximately 5 minutes or until caramelised and cooked through. Deglaze with Verjuice and cook for a further 1 minute or until most of the Verjuice has evaporated. Remove from the heat.

Divide the pears between the 4 pastry bases, dot the blue cheese on top of the pear, then return to the oven for 1 to 2 mins just to warm the cheese through.

To serve, place the tarts onto a plate or platter, sprinkle with walnuts and chervil, serve warm.

Maggie Beer
Cooking Hampers

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