‘Simplicity is key for this quick mid-week supper! This tart makes the most of Dorset produce: grab a roll of Dorset puff pastry, some Dorset blue cheese (try Blue Vinny or Cranborne Blue from Book & Bucket) and I used Elwell Fruit Farm pears. This small farm in Waytown, just outside Bridport, was established in the late 1940s. Will and Caroline grow more than 30 varieties of apples and pears. I bought mine at a Dorset farmers market but they also sell via the farm gate. Add sweet onion marmalade (if you don’t make your own, try From Dorset with Love) with juicy pears and sharp, creamy blue cheese, add orange zest to bring it together … easy and delicious.’ – Lizzie
Ingredients
- 1 sheet ready rolled puff pastry
- 2 pears
- 4 tbsp onion marmalade
- 125g blue cheese, crumbled
- 1 orange, zest
- 25g walnut pieces (optional)
- 1 egg yolk
Method
- Unroll a sheet of ready-rolled puff pastry onto a lined baking tray.
- Spread onion marmalade evenly across the base, leaving a rough 2cm border
- Thinly slice two large ripe pears and lay them over the marmalade.
- Crumble over the blue cheese, then zest an orange directly over the tart.
- Brush the edge with beaten egg. Season with salt and pepper, and if you like a bit of crunch, sprinkle over a handful of chopped walnuts.
- Bake the tart at 210ºC/ gas mark 7 for 15 to 20 minutes, until the pastry is puffed up and crisp and the cheese is bubbling.
- Enjoy!
