Cookaholic Claire Burt has a delicious, indulgent tart recipe for the winter months that makes the most of her flagship cheese This delicious winter tart recipe showcases the complexity and versatility of Claire Burt’s flagship cheese – Burt’s Blue. After six years working for a major dairy firm, Claire Burt began toying with making her own cheese from her kitchen table. In just two short years, Claire has turned a passionate hobby into the award‑winning Burt’s Cheese. Here, Claire demonstrates the versatility of her flagship cheese – Burt’s Blue – with this delicious tart recipe. It’s perfect for a light lunch or as an indulgent starter during the festive season. Pear, fennel and blue cheese tart 2 ripe pears, peeled, cored 20g melted butter Good pinch of fennel seeds 100g ready-rolled puff pastry 100g Burt’s Blue cheese, roughly chopped 20g walnuts, lightly crushed Serves four 1 Preheat the oven to 180°C/350°F/gas mark 4 2 Cut the pears into thick slices. Warm the butter in a pan over a medium heat and cook the pears with a good pinch of fennel seeds. When the pears have caramelised, remove them from the heat and allow to cool slightly. 3 Roll out the pastry into a rectangle approximately 35cm x 25cm, trim the edges and prick the surface. 4 Layer the pears over the pastry and then push chunks of the blue cheese into the pears. 5 Cover with a thin layer of the crushed walnuts and then season the tart with salt and pepper. 6 Bake in the oven for approximately 15 minutes, or until the puff pastry is golden and well risen. 7 Remove from the oven, drizzle with honey and serve.