Recipe for pretty little Pear Gorgonzola Tartlets – the perfect entree for a dinner party
1 sheet ready-made puff pastry, thawed
4 Tbsp chutney or onion marmalade
3 ripe pears, skin on, halved and sliced lengthways
1-2 Tbsp melted butter
100g gorgonzola cheese (or brie for a milder taste)
handful fresh rocket, to garnish
balsamic reduction, to serve (optional)
Pre-heat oven to 180C. Roll your puff pastry out onto a lightly floured surface and cut into 8-10 equal squares. Place each square onto a lightly greased baking tray.
Prick each square with a fork two or three times, then spread a thin layer of chutney over each one. Top with a few pear slices brushed with melted butter, and some roughly crumbled gorgonzola.
Bake for 12-15 minutes or until the pastry is golden and the cheese has melted.
Remove from the oven, allow to cool for a few minutes, transfer to a serving platter, drizzle with a little balsamic reduction if available, scatter over the fresh rocket and serve immediately.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.