What’s cooking | Blog | Roast Pear and Goats Cheese

Roast Pear and Goats Cheese

Posted on 14th December 2015

This is Senior Sous Chef Karl’s recipe for a simple but delicious tart – it looks impressive and would make a lovely light starter or lunch dish

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320g Ready made puff pastry

2 Egg yolks

750g Spanish onions

2 Comice pears

150g Dark brown sugar

150ml Sherry

1 Frizze lettuce

4 Breakfast radishes

480g Rindless goats cheese

300g Roasted and chopped hazelnuts

Salt and pepper to taste

Serves Four

Preheat oven to 175°C

To make the base, cut four 15cm x 5cm rectangles of puff pastry, followed by eight 15cm x 0.5cm strips of puff pastry.  Place the rectangles on an oven tray lined with parchment paper and using a fork prick the puff pastry base, this will ensure the tart doesn’t rise.

Whisk the egg yolks and brush onto each pastry base, then place two pastry strips on either long edge of the bases, brush these with egg yolk and set aside to rest for half an hour.

While the pastry base rests, finely slice the onions and cook in vegetable oil until they are slightly caramelised, this will take about 20 minutes.  Add the dark brown sugar and sherry, cooking for another minute until the sugar has dissolved, and set aside.

Leaving the skin on, cut each pear into 12 wedges (removing the core). Place the pear wedges in a hot pan with rapeseed or vegetable oil and cook on a high heat for about 2.5 minutes on each side until caramelised.

Prepare the lettuce by picking the sweet yellow middle leaves and washing in cold water, pat dry using kitchen paper. Thinly slice the breakfast radishes lengthways and place into iced water to crisp them up.

Place the tray of pastry bases in the oven and cook for 16 minutes, brushing again with egg yolk after about ten minutes to give a golden brown colour. Once the tarts are fully cooked, remove from the oven and distribute the glazed onions between the bases, crumble the goats’ cheese evenly over the top, sprinkle with the chopped hazelnuts and garnish with sprigs of frizze.  Scatter a few radish slices on to each tart and season with salt and pepper.

The tart can be enjoyed warm, but is equally as good at room temperature.

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