Caramelised Pear, Maple Syrup, Blue Cheese & Tenderstem® broccoli Tart
Method
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Unroll the puff pastry onto a lined baking tray. Score with a sharp knife a border all the way around the edge of the pastry, roughly 1cm in from the edge. This will separate the border from the base once cooked.
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Place into a preheated oven (180c/gas mark 5) for 15-20 mins until golden brown and the base is cooked through. Take out and leave to cool, the centre will flatten.
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Cook the Tenderstem® broccoli in some salted boiling water for a minute until bright green, then drain and leave to cool.
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Thinly slice your pears lengthways, leaving the skin on. Melt the knob of butter in a non-stick pan. Place the pears into the pan and gently cook. Once nearly cooked, add the maple syrup to the pan and turn up the heat to brown them slightly.
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Take the pears out of the pan and place onto the cooked puff pastry leaving the border empty. Crumble over the blue cheese, top with Tenderstem® broccoli and sprinkle with the pecan. Season the whole tart with some salt and pepper.
More ways to cook Tenderstem®