Pear tart with Stilton and pistachios

1. 1

   Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.

2. 2

   Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.

3. 3

   Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.

4. 4

   Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.

5. 5

   Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.