Blake Proud’s Pear and Parmesan Tart

Tuesday, August 17, 2021 1:12 pm
Reading Time: 2 minutes

This morning on Brekky, Blake Proud filled the studio with the delicious smell of a pear and parmesan tart!

This is a super easy recipe, using Beurre Bosc Pears, cheese and puff pastry. Perfect for a dessert or an after school snack for the kids. Check out the recipe below.

INGREDIENTS

  • 2 Large Beurre Bosc Pears
  • 1 Sheet of Puff Pastry
  • ¼ Cup brown Sugar
  • 50g Butter
  • 2 Star Anise
  • 1 Cinnamon Quill
  • 1 TSP Cinnamon Sugar Mil Lel Parmesan Cheese (Block or Pre-Grated)
  • Bunch of fresh Thyme to garnish
  • Pedro Ximenes to drizzle

METHOD

  1. Pre heat your oven to 180’C
  2.  Get your Puff Pastry out and let it thaw
  3. Get a Mandolin if you have one (they make life so much easier) cut your Pears in to quarters and then slice them on the mandolin. Blake chose Beurre Bosc Pears because they tend to stay firmer when cooking them. If you want it softer then slice them thinner and cook off in the next step for longer.
  4. Toss the Pears in to a pan and cook off with the butter and brown sugar until soft and caramelized. Don’t head it to hot and use a slow heat so you don’t burn. This should take about 10-15 minutes.
  5. Meanwhile cut a sheet of puff pastry in to 4 even size squares. About 1 cm from the edge of each smaller pastry score a square on the inside – this will be the puffy pastry edging on the outside of the tart. Next arrange the pastries in a baking tray
  6. Remove pieces of the Pear and let most of the caramel drip off. If you use too much it can make the pastry soggy. Place inside the squares on each piece of pastry. Top with parmesan cheese, drizzle with the buttery / caramel sauce and brush the edges of the pastry with the buttery / caramel sauce left in the pan (just lightly – don’t soak it) and sprinkle with brown sugar.
  7. Pop in the oven to cook for about 20 Minutes or until puffy and golden. To serve use a zester and shave some fresh parmesan over the top, sprinkle with Thyme and a drizzle of Pedro Ximenes or even some Balsamic for a unique zing!

Are you going to give Blake Proud’s recipe a go? Let us know by texting or messaging us on socials. Listen to the full chat below!

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