To celebrate the launch of our new Grand Reserve 2019 vintage, we're pairing it with a festive showstopper. This sweet and savoury tart has tangy goats cheese, buttery pear and warm honey, and is best shared with family, friends and a chilled glass of our newest wine.
Honey, Caramelised Pear and Blue Cheese Tart
Ingredients
- 25g butter
- 2 tbsp runny honey
- 2 firm pears, cored, sliced
- ½ lemon, for squeezing
- 1 x 500g block of ready-made puff pastry
- plain flour, for dusting
- 125g soft goat’s cheese
- 100g Dolcelatte or similar soft blue cheese
- a handful of pecans or walnuts, roughly chopped
- leaves of 3-4 sprigs of thyme (or whole sprigs if soft)
- sea salt and freshly ground black pepper
Method
-
Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.
-
In a large frying pan over a medium heat, melt the butter with the honey. Add the pears and a squeeze of lemon juice and cook for 2 minutes on each side until caramelised. Remove the pears from the pan and lightly season, reserving the honey caramel in the pan.
-
Roll out the pastry on a lightly floured work surface to a rectangle about 28 x 38cm and 5mm thick. Score a 2cm border around the edge of the pastry then place it on the lined baking sheet.
-
Arrange the pear slices over the pastry within the border, then dot the cheeses over in an even layer, then the pecans. Scatter over the thyme. Turn the pastry over at the edges and lightly brush the border with the beaten egg.
-
Bake for 15–20 minutes until the pastry is puffed and golden and the cheese is bubbling. Season and drizzle with a little of the leftover caramel to serve, either warm or cold.
