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Dinner with Rukmini
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Stilton, Pear and Walnut Tart with Rosemary
Introduction from Rukmini Iyer
A cookbook solely comprised of puff pastry tarts was mooted as we took this photograph, and it’s not hard to see why – there’s such an infinite variety of interesting things you can use to top them. Stilton, pears and walnuts are a classic combination, and this dish makes a wonderful dinner party starter or light lunch along with a green salad.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Arrange the sliced pears over the pastry, then scatter over the rosemary and Stilton. Transfer to the oven and bake for 20 minutes.
After 20 minutes, scatter over the chopped walnuts and evenly drizzle the honey over the tart. Return it to the oven for a further 10 minutes, until the pastry is golden brown and crisp, and the walnuts are just toasted.
Scatter with the parsley before serving if you wish.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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