Caramelised Pear, Maple Syrup, Blue Cheese & Tenderstem® broccoli Tart
Method
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Unroll the puff pastry onto a lined baking tray. Score with a sharp knife a border all the way around the edge of the pastry, roughly 1cm in from the edge. This will separate the border from the base once cooked.
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Place into a preheated oven (180c/gas mark 5) for 15-20 mins until golden brown and the base is cooked through. Take out and leave to cool, the centre will flatten.
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Cook the Tenderstem® broccoli in some salted boiling water for a minute until bright green, then drain and leave to cool.
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Thinly slice your pears lengthways, leaving the skin on. Melt the knob of butter in a non-stick pan. Place the pears into the pan and gently cook. Once nearly cooked, add the maple syrup to the pan and turn up the heat to brown them slightly.
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Take the pears out of the pan and place onto the cooked puff pastry leaving the border empty. Crumble over the blue cheese, top with Tenderstem® broccoli and sprinkle with the pecan. Season the whole tart with some salt and pepper.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
