Pear Tart with Stilton and Pistachios

Crisp puff pastry rectangles topped with spiced wine-poached pears, crumbled Stilton, and crunchy pistachios, finished with a red wine syrup.

Vegetarian Appetiser French Puff Pastry Pears Stilton

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

46.2g

per serving

184.6 g total

Fat

34.7g

per serving

138.8 g total

Protein

13.6g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Puff Pastry

Caster Sugar

Dairy

150

Stilton

crumbled

Fruits

piece

Pear

peeled

tsp

Lemon Juice

for dressing

Liquids

500

Red Wine

tbsp

Blackcurrant Liqueur

NutsSeeds

piece

Cinnamon Stick

piece

Clove

Pistachio

shelled and chopped

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

tsp

Olive Oil

for dressing

tsp

Pistachio Oil

for drizzling

Vegetables

piece

Red Chilli

dried

handful

Baby Salad Leaves

Method

Top pears with Stilton, pistachios, and dressed salad leaves.

Boil the cooking liquid until it reaches a syrupy consistency.

Serve with red wine syrup and pistachio oil.

Drain pears and slice them onto the pastry rectangles.

Preheat the oven to 180°C.

Simmer pears in wine, sugar, liqueur, spices, and chilli until tender.

Bake pastry between two sheets until golden-brown and cut into four rectangles.

Roll the pastry to 3mm thickness and prick with a fork.