If pears and blue cheese were people, they would be those guys that seem to have nothing in common but get on like a house on fire. An unlikely friendship, but as they say, opposites attract, and the salty sharp cheese and the juicy fragrant pear is a winning combination. Add some thyme, honey, pine nuts and pastry in the mix and you’ve got a winning team!
Pear and Blue Cheese Tart
From BBC Good Food
500g ready-rolled puff pastry
75g dolcelatte cheese
4 tbsp mascarpone
2 pears , peeled, halved, cored and sliced
1 egg , beaten to glaze
3 tbsp pine nuts
thyme leaves , from two sprigs
Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry then cut into 4 circles about 14cm in diameter and score a border about a finger’s-width in from the edge.
Mash together the dolcelatte and mascarpone and dot inside the border. Arrange slices of pear on top and glaze the border with egg. Cook for 15 minutes then scatter with the pine nuts and thyme and cook for another 5-10 minutes until puffed and golden.
Drizzle with a little honey before serving.