Pear and Bleu d’Auvergne tart
- 4 12 cm diameter rounds of flaky pastry
- 200 g Bleu d’Auvergne
- 4 soft, ripe pears
- Bake the flaky pastry blind between 2 baking trays so that it does not brown.
- Cut very fine slices of Bleu d’Auvergne and spread them evenly on top of the pastry.
- Finely slice the pears and place them on the pastry in a rosette.
- Bake in a pre-heated oven at 200°C for around 2 to 3 mins.