Pear, feta and walnut tart

• Vegetarian

• Produce

  • 3 Pears, small firm

• Condiments

  • 1 large drizzle Squeezy honey

• Baking & Spices

  • 1 Black pepper, freshly ground

• Nuts & Seeds

  • 1 handful Walnut pieces

• Bread & Baked Goods

  • 1 Ready-rolled puff pastry sheet (roughly 375 grams / 13 ounces

• Dairy

  • 4 tbsp Creme fraiche or sour cream
  • 50 g Feta cheese

• Deli

  • 1 Rocket / arugula salad

Found on scrummylane.com

Description

Ingredients

• 1 ready-rolled puff pastry sheet (roughly 375 grams / 13 ounces)
• 4 – 5 tablespoons crème fraiche or sour cream
• 3 small firm pears (or 2 larger ones), cut into thin wedges (about 3mm thick)
• 50 grams / 3.5 ounces feta cheese
• 1 handful walnut pieces, lightly crushed / broken
• a large drizzle of squeezy honey
• freshly ground black pepper
• rocket / arugula salad leaves (to decorate and to serve)

Directions

• Pre-heat the oven to 200C / 390F.
• Lay the pastry sheet out on a baking tray lined with baking paper (trim the pastry slightly if you need to), then score a 1.5 – 2cm border all the way around the edge with a knife (taking care not to cut all the way through).
• Bake for 7 minutes until the pastry is all puffed up, then remove from the oven.
• Push the inside of the tart down inside the border, then spread the crème fraiche / sour cream all over this part. Add the pear slices in an overlapping pattern, then return the tart to the oven for 15 minutes until golden and risen.
• Remove the tart from the oven again and crumble over the feta and sprinkle over the walnuts. Bake for another 5 minutes.
• To serve, drizzle over a little honey, grind over some black pepper, and scatter over a few rocket / arugula leaves.
• Serve with a simple rocket / arugula salad.

Nutrition