Salted caramel pear tart
| Serves: | 6 |
Ingredients
- 150 g Chavroux goat's cheese
- 4 Pears, peeled, cored and each pear sliced into 8 pieces
- Aged balsamic vinegar, for drizzling
- olive oil, to drizzle
- 1 small handful wild rocket
- 375 g All butter puff pastry
- 40 g butter
- 4 Tbsp honey
- 1 tsp salt flakes
- 250 ml demerara sugar
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Cooking Instructions
- Preheat the oven to 180 °C.
- Place the pear pieces in a roasting tray lined with greaseproof paper. Toss with the sugar, salt and honey and dot with the butter. Bake for 30 minutes or until tender and caramelised.
- Lay the pastry out and trim the edges to create a neat square. Measure 1 cm from the outside edge of the pastry square and make a small indent in the pastry all the way around the edge to create a border. Be sure not to cut all the way through the pastry.
- Place the pastry on baking paper on a baking tray and bake for 10 – 20 minutes until golden and cooked.
- Allow to cool slightly, then gently press down the centre section to create a flat surface for the filling.
- Cook the pancetta cubes in a frying pan until starting to crisp.
- Cover the centre section of the pastry base with the roasted pears, pieces of goat’s cheese and lastly the pancetta.
- Bake at 180 °C for about 5 minutes until warmed through and the pancetta is crisp.
- To serve, sprinkle the tart with wild rocket and drizzle with olive oil and aged balsamic vinegar.
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