Gorgonzola, Pear and Rosemary Tartlets.

Channel thoughts of popping into a patisserie to buy an open tart for lunch and then walking down the street biting off great chunks straight from the little paper bag.  Or lunch in the garden with icy white wine, fresh bread and a huge salad with hot tarts being handed round...

A delicious combination of sweet pears and onion confit with the savoury creaminess of blue cheese.  

Serve warm or at room temperature.  

Ingredients (makes 6 small tartlets)

1 sheet of pre-rolled all butter puff pastry

6 tbsp onion confit

75 g gorgonzola

1 pear, cored and cut into slices lengthways

1 small handful of rosemary leaves, finely chopped

salt and black pepper

1 egg yolk

1 tbsp milk

Method

1. Preheat the oven to 190C and line two baking trays with greaseproof paper.

2. Cut the puff pastry into 6 rectangles.  With the tip of a sharp knife score a 1 cm border around the edge (don't go all the way through the pastry), then with a fork prick the centre portion all over.

3. Place the pastry rectangles on the baking trays.  Mix the egg yolk and milk together in a mug and brush over the border of the tarts.

4. On the centre of the tarts spread some onion confit, crumble over some gorgonzola and top with a few pear slices, some rosemary and seasoning.

5. Pop in the oven for 20 minutes or until the pastry in golden and the cheese bubbling.