Blue Cheese, Pear and Hazelnut Tart with Balsamic Glaze. This gorgeous autumnal tart is a beautiful and delicious edition to any tea-time table.
Preparation time: 10 minutes
Cooking time: 40 minutes
1 tablespoon olive oil
1 red onion, finely sliced
½ teaspoon salt
2 sheets frozen puff pastry, thawed
1 ripe beurre bosc pear
100g King Island Dairy Roaring Forties Blue (or Bass Strait or Endeavour Blue), sliced
2 tablespoons hazelnuts, halved
Olive oil spray
Freshly ground black pepper, to taste
Balsamic glaze, for drizzling
Heat oil and sauté onions and salt over low heat for 15 minutes, stirring regularly, until softened and caramelized. Add a little water, if needed.
Place puff pastry sheets on top of each other onto a baking tray and score a 1cm border around the edges. Remove base stem of pear and cut vertically into thin slices. Arrange onions over base of pastry, top with pear slices, King Island Dairy Roaring Forties Blue and hazelnuts. Lightly spray with olive oil spray and sprinkle with pepper.
Bake at 200°C for 25-30 minutes, until puffed and golden. Lower to the base of the oven in the last 10-15 minutes of cooking if needed to crisp the underside of the pastry. Serve drizzled with balsamic glaze.
Tip: Drizzle with truffle honey (or regular honey) instead of balsamic glaze if desired.