Leerdammer Recipes: Grill it, melt it, sprinkle it, love it!

Ingredients

• 175g Leerdammer Original Block, grated
• 350g ready rolled puff pastry
• 1 small egg white
• 1 tbsp crème fraiche
• Salt and freshly ground black pepper
• 2 firm, but ripe pears, peeled, halved and cut into 1 cm thick slices
• 100g pancetta, diced
• Chopped fresh rosemary leaves

Method

• 1.  Pre-heat oven to 230°C/Fan 210°C/Gas Mark 8.
• 2.  Roll out the pastry on a lightly floured surface to about 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 crème fraiche, and season. 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 this 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, or cold.