Pear, Walnut and Roquefort Tart…

August 15th 2014
By: Melanie Hollidge

Fruit trees across Surrey are adorned with delicious pears at this time of year, pears are sometimes overlooked as they are seen as a bit difficult to ripen, but if you pick them just before they go hard they will be ready to eat within a few days of picking.
There are three types of common edible pears which include; European Pear (Conference, Comice, Rocha), Asian Pears (Nashi pear) and the Chinese White Pear (Ya or Duck Pear).
For this recipe we used Conference Pears, which are sweet and delicious –
4 Pears, cored and thinly sliced
1 dessert spoon of runny honey
20g of walnuts, chopped
Ready roll puff pastry
Pack of Roquefort cheese

1) Pre-heat your oven to 190c
2) Place your pastry in a quiche dish and score around the edge and then put in the oven and bake for around 8 minutes, or until it starts to go brown
3) Neatly place your pears around the base, without overlapping (this might make the pastry go soggy).
4) Then sprinkle the cheese and walnuts over the top and place in the oven for around 15-20 minutes, until the top is deliciously golden brown.
5) Trickle the honey over the top of the tart and serve with salad.