Cote Hill Blue, Pear & Chestnut Tart

Celebrate the Autumn flavours of pear & chesnuts with this quick but delicious tart.

Ingredients

  • 1 tbsp olive oil plus 1 tsp
  • 1 medium onion finely sliced
  • 320g puff pastry sheet
  • 1 egg beaten
  • 100g creme fraiche
  • 100g Cote Hill Blue
  • 2 Pears 1 sliced, 1 chopped
  • 1/2 pouched of cooked chesnut roughly chopped
  • 130g of rocket salad
  1. Preheat the oven to gas 7, 220°. Cook off the onion with the olive oil on a low heat until soft and golden brown.
  2. Concurrently, unroll the pastry on a baking sheet, scoring a 3cm border and brushing with egg. Prick the inner rectangle. Bake for 10mins. squash the middle down if it rises up.
  3. While the pastry is cooking, mix together the rest of the egg with the creme fraiche, chopped Cote Hill Blue, pear and onion, stir and season.
  4. Spread over the middle section of the pastry arranging the sliced pears nicely. Scatter the chesnut over as well
  5. Bake for 15 mins, then scatter over some of the dressed rocket serving immediately

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Cote Hill Blue, Pear & Chestnut Tart

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Ross

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