Poached Pear & Blue Cheese Tart
1 cup white sugar
1 cinnamon stick
1 vanilla pod
1 sheet of ready-rolled puff pastry
1 ripe pear
30g blue cheese
1 egg, beaten.
20mL Pukara Estate Fig Balsamic Vinegar
Place the sugar, cinnamon & vanilla in a pot with 1L of water. Bring to the boil for 4 minutes. Meanwhile, peel the pear and slice the bottom so it stands up straight. Add the pear to the sugar syrup and reduce heat to a gentle simmer and cook for 25 minutes.
Once cooked remove from heat and slice thinly. Pre-heat oven to 200C degrees, grease a flat baking tray and set it aside. Slice the square of pastry in half for two servings. Roll up the edges of each piece to create a border. Brush with a beaten egg. Arrange the sliced pear over the pastry base. Evenly distribute small pieces of the blue cheese over the pear.
Bake for 10mins or until golden. Place the tart on a serving plate, drizzle with the fig balsamic and serve immediately.