Pear and Blue Cheese Mini Tarts
Ingredients
- 1 roll Ready Puff Pastry
- 2 Medium Pears
- 150 g Blue Stilton Cheese
- 1 Egg
- 3 tbsp Liquid Honey
- Dried Thyme
- Wild Rocket
Instructions
- Preheat oven to 200 Celsius, no fan. Prepare a baking tray by lining with non-stick baking paper.
- Cut pear lengthwise into thin slices. Set aside. Next roughly chop blue cheese and set aside. In a small bowl beat the egg and set aside.
- Take out the puff pastry from the fridge and unroll carefully to prevent from cracks. With a sharp knife cut the pastry into even 6 pieces. Brush all the edges (about 0.5 cm thick) with egg wash of each square and fold in by pressing down a little so the sides will stick together.
- Press the fork a few times on to the pastry inside of each parcel creating small holes. Do not pierce all the way through.
- Sprinkle blue cheese and add 4 slices of pear on top and sprinkle some thyme. Egg wash the folded edges to give the pastry golden color after baking. Place ready parcels onto the baking tray and bake in the oven for 15 to 20 min.
- Once baked, drizzle honey on top of each parcel and dress them up with few leaves of rocket salad.
- Enjoy while they are still hot.