Creamy, salty, sweet, bitter and flaky everything you've ever needed for a winters meal and did I mention EASY!
3 white chicory
3 conference pears
200g gorgonzola
Sea salt and cracked pepper
Flat leave parsley to garnish
PASTRY:
300g plain flour
150g unsalted butter
50g grated cheddar
1 egg
1 egg white
Pinch of sea salt
METHOD:
Start with the pastry, place the flour, cheddar and salt in large mixing bowl. Cube the butter and add to the dry mixture, rub the butter into the flour till well blended together then add the egg and several tablespoons of cold water and lightly knead together till only just combined. Wrap the pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges then refrigerate for a further 30 minutes.
Slice the pears into quarters and remove the core's then slice into 5mm pieces. Line a baking tray with parchment paper and lay out the pears slices and sprinkle with a little salt and pepper and place in a oven set at 180oC for 20 minutes.
Mean while with a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove the parchment paper and legumes and bake the pastry for another 6 minutes till golden brown then egg wash the base of pastry with egg white and bake once more for 2-3 minutes to seal.
Slice the chicory in half and cut out the stalk base then cut into quarters and seperate the leaves and lay them evenly over the base of the pastry case. Then lay out the roast pears on top followed by crumbled up gorgonzola sprinkled over the pears. Place tart in the oven set at 180oC for 20 minutes, once cooked leave to rest for 10 minutes before slicing into 8 and garnish with cracked pepper and parsley leaves.
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