Pear and Roquefort tartlets recipe
Ingredients
250g ready-rolled puff pastry
a little plain flour, for dusting
200g Roquefort, crumbled
4 pears, cored and sliced into thin wedges
salt
pepper
Pre-heat the oven to 200°C. Roll the pastry out on a lightly floured surface to 1/2cm thickness. Cut out tartlet shapes using a fluted 7cm cookie cutter. Arrange on a baking tray, spaced apart. Arrange the crumbled Roquefort on top of the pastry, leaving a slight border at the perimeter. Overlap the slices of pear laying on their sides on top of the Roquefort. Bake for 15-18 minutes until the pastry is risen and puffed and the cheese and pear are golden. Remove and allow to cool on a wire rack for a few minutes before stacking on a serving plate. Eat hot or cold. These tartlets are very indulgent so shoudn't be eaten too often. But they are perfect for those special occasions!
