Pear tart with Stilton and pistachios

Step 1

Preheat the oven to 180C/350F/Gas Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.

Step 2

Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.

Step 3

Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.

Step 4

Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.

Step 5

Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil.