A simple but effective recipe, ideal to round off the perfect dinner party Serves 4
Method:
Preheat the oven to 180ºC/Gas 4. Roll out puff
pastry to a rectangle slightly larger than a
sheet of A4 paper. Place on a greased baking
sheet, cover and refrigerate for 30 mins.
Peel, core and finely slice the pears. Toss with
half the lime juice. Cut the Chevre into half
lengthwise. Finely slice the Chevre into thin,
half-moon shaped slices.
Beat together the egg white and the milk.
Take the puff pastry rectangle. Using the egg
white mixture, brush around the edges of the
rectangle. Place alternate slices of pear and
Chevre in neat lines across the rectangle,
leaving a 2 cm gap of pastry around the edge.
Bake the tart for 20 - 25 mins until the pastry
is crisp, the fruit is golden and the goat's
cheese has browned.
5 minutes before the end of cooking time,
sprinkle over the demerara sugar, then return
to the oven to caramelise.
Serve warm with cream and a chilled glass of
Fursty Ferret.
Ingredients:
4 pears
juice of 2 limes
225g goat's cheese , (log-shaped Chevre)
1 egg white
1 tsp milk
2 tbsp demerara sugar
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 11330 |
2718 |
68 |
213 |
183 |
14.4 |
2.7 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Woolsery Cheese
The Old Dairy
Up Sydling
Dorchester, Dorset DT2 9PQ
 |
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