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.
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
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.