Preparation 20 minutes
Cooking 20 minutes
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
- Pre-heat oven to 230°C/Fan 210°C/Gas Mark 8.
- 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.
- 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.
- 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.