Thursday, 27 June 2013

Pear tart with thyme, gorgonzola and walnuts

Time: 1-2 hours

Serves: 6

When you cannot choose between dessert or cheese - why not have both.

NOTE -  You will need a quantity of rough puff pastry (buy or make it yourself)


  • 4 firm corella pears (cored and unpeeled)
  • 3 tbsp brown sugar
  • 200ml verjuice
  • 30ml extra virgin olive oil
  • 15 grinds pepper
  • 6 sprigs thyme
  • 1/3 quantity o puff pastry
  • 150g piece quality gorgonzola or Stilton
  • 100g quality walnuts, toasted and while warm tossed in extra virgin olive oil, salt and pepper


  1. Preheat the oven to 200C fan-forced or 220C conventional.
  2. In a medium roasting dish, add the pears and sprinkle over the sugar, verjuice and olive oil. Grind over the pepper and scatter over the thyme. Roast for 20 minutes or until a little golden. Allow to cool. 
  3. Roll out the pastry to no more than 5mm thick. Trim to a large rectangle (use the trimming to decorate the edges). Top with the roast pears. Bake for 20-25 minutes or until puffed and golden.
  4. Crumble on the gorgonzola while still warm, drop on the walnuts, drizzle over some of the pear baking juices and serve with the salad greens on the side.
Enjoy, Lush

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