Sweet Meets Savory: Perfect Pear and Cheddar Tarts
Ingredients
Directions
Pre-heat oven to 220°C / 200°C fan and line a large baking tray with parchment paper.
Unroll the chilled puff pastry then cut into 6 squares. Transfer to the prepared baking tray, making sure there are about 2cm of spaces between them.
Use a sharp knife to lightly score a 1cm border around each pastry square, then use a fork to prick the centres. Chill in the fridge until needed.
Cut the pears in halves and trim off the top and bottom of each. Use a teaspoon to scoop out the core. Cut the pears into thin slices, lengthways (you will need 18 slices in total).
Remove pastry from the fridge and arrange alternating slices of pear and cheddar in the centre of each tart (3 slices of pear and 2 slices of cheese per tart.)
Drizzle honey over the pear and cheese, about ½ tsp per tart. Scatter over the thyme, then finally, season with a bit of salt and pepper.
Finally, brush the pastry borders with a bit of beaten egg.
Bake until puffed up, golden, and the cheese is bubbling, between 15-20 minutes.
Leave to cool on a wire rack for about 5 minutes, then drizzle with a little more honey before serving.
Ingredients
Directions
Pre-heat oven to 220°C / 200°C fan and line a large baking tray with parchment paper.
Unroll the chilled puff pastry then cut into 6 squares. Transfer to the prepared baking tray, making sure there are about 2cm of spaces between them.
Use a sharp knife to lightly score a 1cm border around each pastry square, then use a fork to prick the centres. Chill in the fridge until needed.
Cut the pears in halves and trim off the top and bottom of each. Use a teaspoon to scoop out the core. Cut the pears into thin slices, lengthways (you will need 18 slices in total).
Remove pastry from the fridge and arrange alternating slices of pear and cheddar in the centre of each tart (3 slices of pear and 2 slices of cheese per tart.)
Drizzle honey over the pear and cheese, about ½ tsp per tart. Scatter over the thyme, then finally, season with a bit of salt and pepper.
Finally, brush the pastry borders with a bit of beaten egg.
Bake until puffed up, golden, and the cheese is bubbling, between 15-20 minutes.
Leave to cool on a wire rack for about 5 minutes, then drizzle with a little more honey before serving.
