Pear, walnut and Roquefort tart recipe

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 605 calories / serving
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VEGGIE pearwalnutgorgonzolatart He

Preheat the oven to 200°C, 400°F, Gas 6.

Lay the pastry out on a sheet of greaseproof paper. Score a 1cm border around the edge. Prick the base all over with a fork and bake in the oven for 8-10 minutes until lightly gold and starting to puff up around the edge. Arrange the pears evenly over the base of the tart, then top with the Roquefort, rocket and walnuts. Grind over a little pepper.

Turn the oven down to 180°C, 350°F, Gas 5. Bake in the oven until the pastry is cooked through and the cheese melting – check after 10 minutes, then check every four minutes or so until done. Drizzle with the honey before serving.

*This recipe is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!

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  • Ingredients

  • 1x 375g pack ready-rolled puff pastry
  • 4 ripe pears, cored and sliced
  • 125g Roquefort
  • handful rocket leaves
  • 20g walnuts, chopped
  • freshly ground black pepper
  • 1tbsp runny honey
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  • Calories
    605
    30%
  • Sugar
    20g
    22%
  • Fat
    39g
    56%
  • Saturates
    20g
    100%
  • Salt
    1.3g
    22%
of an adult's Reference Intake daily amount.
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