This is a variation of my Goats Cheese Tart. Increasing the amount of blue cheese, cutting back a little on the goats cheese and giving it a good drizzle of heather honey makes for a deliciously rich tart – perfect for the weekend.
Caramelised white onions impart all the sweetness of red onions but without the richness whilst a good amount of fresh thyme and black pepper makes this tart beautifully aromatic.
Blue Cheese and Pear Tart
300g Ready Rolled Puff Pastry
4 White Onions (Sliced)
25g Unsalted Butter
50g Mild Goats Cheese
200g Blue Cheese
1 Ripe Pear (Thinly Sliced)
Small Handful Thyme Sprigs
2 Tbsp Heather Honey
1 Egg Yolk (Beaten)
1) Make the caramelised onions: Melt the butter in a large saucepan over a medium heat. Add the onions and cook for around 30 minutes, stirring frequently, until caramelised.
2) Pre-heat the oven to 210C. Lay the pastry on a parchment lined baking sheet. Score a line 1cm from the edge of the pastry all of the way around – being careful not break through the pastry. Prick the pastry inside of the line with a fork.
3) Spread the caramelised onions evenly over the base inside the scored line. Crumble the goats cheese and Stilton evenly over the onions. Top with the sliced pear and thyme and season generously with black pepper. Egg wash the outside of the pastry around the filling. Place in the oven and cook for around 20 minutes or until the pastry is cooked and the cheese browned.
4) Just before serving, drizzle the honey over the tart and cut into equal slices.