4 pears, peeled, seeds removed and cut in to blocks
brandy
treacle sugar
butter
fresh rocket leaves
gorgonzola, cut into small squares
Instructions
Layer 6 sheets of phyllo pastry, brushing melted butter in between each layer. Line a small tart case with the pastry, set aside
Sauté the pears in butter until they start to colour, flambé with brandy and then add the sugar to caramelize. Remove from the heat when soft.
When the pears are cool, mix together the cheese, chopped rocket and pears, and fill the tart cases.
Bake at 180’C for about 20minutes or until pastry is golden brown.
Originally Submitted
9/15/2011
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You can add this CARAMELISED PEAR, ROCKET AND BLUE CHEESE TART recipe to your own private DesktopCookbook.
