This week Roy decided he would share a recipe which is perfect for Christmas parties where there is a ‘bring a plate’ arrangement. Roy is often invited to such parties and one of his friends shared a recipe which is delicious, savoury, easy and best of all, it is vegetarian and so suitable as a vegetarian option. What’s more, it is a little bit fancy, with the combination of pear and blue cheese encased in a scrumptious, flaky cheese crust. Roy thought it would be perfect, so this week Roy Creates Scrumptious Pear And Blue Cheese Tartlets.
You Will Need:
For the pastry:
- 210 grams of plain flour
- 1 tablespoon of grated parmesan cheese
- 60 grams of softened butter
- 1 egg
- Salt to taste
For the filling:
- 3 eggs
- 300 millilitres of pouring cream
- 180 grams of blue cheese (use whatever you like best – Roy used a soft blue with a milder flavour, but if you like strong blue, use that instead!)
- 1 firm pear
- Salt and pepper to taste
Note: this pastry makes enough for 10 tarts, but the filling provides enough for more. Roy has been known to use shortcrust pastry and more pear (or even apple) to make more tarts with the leftover filling. Roy had enough to make a small quiche which, even after storing in the freezer, was just perfect.
Method:
- Preheat the oven to 200 degrees celcius and grease 10 muffin trays
- Put all of the dough ingredients into a food processor and process them together. They will not form a ball of dough (but the ingredients will be really well mixed), you will need to tip it into a bowl and press the dough together with your hands at the end. Alternately, mix the dough very well with your hands.
- Divide the dough into 10 balls and press into the muffin trays, making sure that you press the pastry firmly up the sides of the tray to make pastry cases.
- Bake the pastry shells for 5 to 7 minutes or until they are light brown
- Beat together the eggs and cream. Mix in the cheese (Roy did this by hand with a whisk as his cheese was very soft. If your cheese is firmer you may need electric beaters). Season with salt and pepper to taste and put the mix aside.
- Peel the pear and cut into small cubes (discarding the seeds and core)
- Put a little pear into each pastry case and pour a little of the cheese mix over the top. Do not overflow the cases – you will have cheese mix leftover.
- Bake for 20 minutes or until the filling is set and nicely browned.
- Serve warm or cold – it is delicious either way!