Nothing says Christmas quite like a festive cheese board, and this year, why not impress your guests with something special? Buffalo Blue, an award-winning blue cheese from North Yorkshire’s Shepherds Purse, is the star ingredient in these delicious Buffalo Blue Puff Pastry Tartlets with Pears, Fig & Honey Chutney, and Chopped Walnuts.
Creamy, indulgent, and packed with savoury notes, Buffalo Blue is made from rich Italian water buffalo milk, offering a unique twist on a classic blue. Whether served as a canapé or a starter, these tartlets are quick to prepare and guaranteed to be a hit at your festive gatherings!
Buffalo Blue Puff Pastry Tartlets With Pears, Fig & Honey Chutney & Chopped Walnuts
Serves: 18 Canapés / 6-8 starters
Prep Time: 20 mins
Cook Time: 20 mins
Ingredients
140g Buffalo Blue
2 Pears
2 Puff pastry sheets
18 walnuts
1 jar of Fig & Honey Chutney (195g)
1 egg beaten
Method
- Preheat the oven to 200 C degrees.
- Unfold the puff pastry sheet and cut into your desired number of pieces (18 canapés or 6-8 tarts)
- Transfer to a parchment-lined baking sheet. Placing each about an inch apart.
- Score a crust about a half inch from the edge of each tart, and using a pastry brush, paint the beaten egg just across the outer crust of each.
- Spread a small spoonful of the chutney across the centre of each, keeping it within the scored lines.
- Place 4-5 thin slices of pear in the centre of each, overlapping them like a fan.
- Divide the cheese between the tarts, gently pressing it into the pears to ensure that it stays put.
- Bake for 18-22 minutes (slightly less if making canapés) or until the edges are golden brown and the puff pastry is cooked through.
Tips
· You can use slightly under-ripe pears for this recipe as baking them will help soften them.
· Ensure your puff pastry is fridge-cold to allow it to rise properly.
