Friday, 23 May 2025
🔴 PEAR & BLUE CHEESE TART TATIN WITH ROSEMARY & TOASTED WALNUTS
🍷 Here's the wine pairing 🍷
To pair with the Pear & Blue Cheese Tart Tatin with Rosemary & Toasted Walnuts, Barefoot Pink Moscato. It may be pink in colour but don’t be fooled by the luscious flavours of this Moscato - this isn’t a dry rose but a deliciously sweet and versatile wine, made in California. This wine is in Tesco at £6.50 and widely available from most supermarkets
❗️ Here's the recipe ❗️
Sweet and savoury together is always a sensitive subject love or hate it but this combination is a must to get your taste buds dancing. This fabulous Blue Clouds Cheese from Balcombe dairy is perfect paired with pears walnuts and rosemary.
❗️ For the tart tatin
A tart 8 inch /20cm tatin tin or oven proof pan
8 small conference pears
150g unsalted butter
1 x 320g ready rolled puff pastry
150g caster sugar
20ml runny honey
2 sprigs rosemary finely chopped
200g Blue Cloud cheese
50g chopped walnuts.
❗️ Firstly peel quarter and core the pears and leave them in the fridge for 12 hours to dry out a bit.
❗️ Heat your oven to 190/c or 180c fan / gas mark 5
❗️ Put the butter into your pan of choice and heat till it’s melted then add the sugar and swirl around keeping an eye on it as you want it to start to colour a rich golden brown syrup. Turn down the heat or just remove while you arrange the pears.
❗️ Place the pears with the round edge outwards pointy tip to the middle all the way round the pan till covered. Sprinkle the very finely chopped rosemary & half of the blue cheese which you crumble with your fingers.
❗️ Remove the pastry from the fridge cut it to a larger rounded shape of the pan and place it on top of the pears and cheese tucking in the edges. Bake for 40-45 minutes until the pastry is golden brown then remove and let it rest for 5-10 minutes.
❗️ Meanwhile heat some oil in a pan and heat over a medium heat add the chopped walnuts and a pinch of sugar and salt and swirl them around till thoroughly coated. Do this for about 5 minutes till the walnuts are golden. Drain on kitchen paper and turn to a cold plate.
❗️ To serve place a plate on top of the pan and flip it upside down. Sprinkle some blue cloud and walnuts and some chopped rosemary on top and drizzle with a touch of runny honey.
❗️ Tip You can make this a day before just leave it in the pan till you’re ready heat it on the hop then pop it in a hot oven for a few minutes. Turn out and decorate as described❗️.