Warm Blue Cheese & Roasted Pear Tart
3 beurre bosc pears, cut inot eighths and cored
1/2 cup pecans
1 tblspn honey
2 tblspns white balsamic vinegar
1/4 tspn cracked black pepper
2 sheets puff pastry
1 egg, beaten
100g blue chees, crumbled
100g baby rocket leaves
2 tblspns extra virgin olive oil
Preparation time: 10 minutes
Preheat oven to 200C.
Place pears and pecans in a baking pan. Drizzle with honey and 1 tablespoon white balsamic vinegar. Sprinkle with pepper, tossing to combine. Bake for 20 - 25 minutes, until pears are tender.
Line a baking tray with baking powder. Cut 8 x 11cm circles from pastry. Cut 8cm circles from 4 pastry rounds. Discard centres.
Brush whole circles with egg. top each with a hollow circle, forming an edge. Place on prepared tray. Brush with egg. Place in oven halfway through pear cooking time.
Cut around inside edge of each cooked pastry round. Press centre pastry down. Divide pears, pecans and blue cheese between each pastry case. Bake for 2 - 3 minutes, until cheese begins to melt.
In a bowl, toss together rocket, olive oil and remaining white balsamic vinegar. Season to taste. Serve with warm tarts.