Gorgonzola, Pear and Parma Ham Puff Pastry Tarts

Wine match: Rosemount Blends Chardonnay Semillon
  • 4 x 13cm x 13cm puff pastry squares
  • 1 egg, beaten
  • Cracked black pepper
  • 3 tbsp crème fraîche
  • 1 pear, cored and sliced
  • 80g Gorgonzola piccante
  • 30g walnuts, chopped
  • 2 slices Parma Ham, roughly torn
  • 2 tbsp fresh thyme leaves

Preheat oven to 200°C.

Score a 1cm rim around the perimeter of the pastry squares. Prick the centre all over with a fork. Brush pastry with beaten egg and sprinkle with pepper.

Spread a little crème fraîche over the base of each tart and add a layer of pear slices.

Top each tart with Gorgonzola, walnuts, Parma Ham and thyme leaves.

Bake in the oven for 15-18 minutes until the pastry has risen and turned golden brown.

Cook’s tip: These tarts are equally delicious served cold as part of a picnic lunch or dinner party starter.


Recipe courtesy of Gorgonzola

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