Whip up this blue cheese tart in a flash for a simply delicious lunch or dinner. Or make into smaller tartlets to serve as canapés.
Topped with our Vinofood semillon pickled pears and with a drizzle of Vinofood balsamic shiraz glaze the flavours are divine.
Blue Cheese & Pickled Pear Tart
- 300 gram blue cheese
- 3 each eggs
- 400 ml cream
- 1 packet shortcrust pastry sheets
- 1 tbsp chopped chives (optional)
- 1 jar vinofood semillon pickled pears
- 1 bunch rocket (to serve)
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Pre heat oven to 180°C.
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Cut pastry to fit 4 x 12cm tart tins. Grease tart tins and press in pastry.
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Crumble blue cheese over each base.
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Mix cream and eggs together until well combined. Add chives and season with salt and pepper.
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Pour egg and cream mixture over blue cheese and pastry cases.
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Bake in oven until set and golden.
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Serve topped with 3 pickled pears and rocket.
