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Yorkshire Blue Tart

Yorkshire Blue Tart

Yorkshire Blue Tart

Serves 6
PREPARATION TIME: 10 mins; Cook Time 15 mins
Yorkshire Blue & Tomato Tart With Pineapple Pesto Dressing

RECIPE SPECIALLY PREPARED BY
Brian Turner

Yorkshire Blue & Tomato Tart With Pineapple Pesto Dressing
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Availability: In stock

£30.00

INGREDIENTS

170g Yorkshire Blue Cheese

4 x 8 inch rounds of puff pastry

8 Plum tomatoes

100g Finely diced fresh pineapple

50g Basil leaves

1/4 pt Olive oil

25g Pine nuts

2 Cloves garlic, crushed

25g Grated parmesan

Salt and pepper

COOKING INSTRUCTIONS

CREATING THE TART

  • Lay rounds of puff pastry on a baking tray.
  • Prick the centre with a fork to make a 1/2 inch border, slice the Yorkshire Blue cheese and place in centre of tart.
  • Slice 2 tomatoes per person and lay overlapping round the cheese leaving the 1/2 inch border of pastry.
  • Put the basil leaves, pine nuts and garlic into a blender and puree together.
  • Add oil, parmesan and season.
  • Spoon a little pesto over the cheese in the middle of the tart.
  • Season the tomatoes with salt & pepper.
  • Put into the oven 220°C for 10-15 minutes.
  • Meanwhile mix the diced pineapple with the rest of the pesto sauce.
  • Serve the tart hot with the pineapple pesto dressing around the edge of the plate.
  • TO SERVE

    This tart is best served hot, but can also make a great addition to a buffet table. Enjoy with crunchy green salad.

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