Pear, Pancetta and Leerdammer Tart

Name: Pear, Pancetta and Leerdammer Tart
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 350g ready rolled puff pastry; 175g Leerdammer cheese grated; 1 small egg white; 1 tbsp creme fraiche; Salt and freshly ground black pepper; 2 firm. but ripe pears. peeled. halved and cut into1cm thick slices; 100g pancetta. cut into small dice; 1 tbsp chopped fresh rosemary leaves

Over a year ago 3,084 views

Cook: 20 mins

Serves: 4

Dessert

Ingredients

350g ready rolled puff pastry
175g Leerdammer cheese grated
1 small egg white
1 tbsp creme fraiche
Salt and freshly ground black pepper
2 firm. but ripe pears. peeled. halved and cut into1cm thick slices
100g pancetta. cut into small dice
1 tbsp chopped fresh rosemary leaves

Accompaniment

Method

1
1. Pre heat oven to 230C/Fan 210 c/Gas Mark 8

2. Roll out the pastry on a lightly floured surface to 26cm square. Then cut into 4 circles using a saucer as a template. Using a sharp knife held horizontally against the edge of the pastry, knock up the sides - this helps separate the flakes as the pastry rises during cooking. Flute the edges by pressing the back of a knife vertically around the edges at intervals. Transfer the circles to a lightly greased baking sheet.

3. Place 150g Leerdammer in a bowl with egg white and creme fraiche, and season to taste. Mix well. Place a quarter of the mix in the centre of each pastry circle. Spread over leaving a 1cm border.

4. Arrange half a pear, cut in slices overlapping on top of the tart. Fry the pancetta in a non-stick pan until crisp. Scatter over the pears with rosemary. Bake for 15 minutes then remove from oven. Scatter over the remaining cheese then return to oven for final 5 minutes to melt cheese. Serve hot, warm or cold.