ROASTED PEAR ,ONION & CASTELLO BLUE CHEESE TART

Who doesn't love a good movie night,snuggling up on the couch and nibbling on some of your favourite snacks? Now that the weather is getting cooler,a cheese board or a cheesy appetizer makes an appearance in our house every now and then. Have any of you watched the new movie Burnt starring Bradley Cooper? I have been seeing the trailers and I think I will enjoy it! I love movies that are made with food as the focus!

When I first opened the box of Castello's creatively crafted Blue Cheese, I was not really sure whether I should make a salad or a tart. I recently had an amazing salad with Blue cheese in it at our friend's house. I wanted to recreate it so instead of reaching for the greens, I reached for the puff pastry that I made a few days ago. Roasting the pears and onions brings out the sweetness making the tart extra special.

I also made a balsamic reduction to drizzle over the top. The balsamic vinegar,when tasted as is can be quite overwhelming. When it's given some TLC and reduced, it lends itself to become a sticky sweet syrup. It gives such a brightness to the tart! You can replace apples for pears if that's the fruit that you like! I thoroughly enjoyed this tart. If you think you are not sure about the balsamic dressing,you can skip it! The Castello Danish Blue Cheese is so good that you wouldn't even miss the dressing!

ROASTED PEAR,ONION & BLUE CHEESE TART
My own recipe

Ingredients:
1 large ripe pear of your choice,sliced thin
1 medium yellow onion,sliced thin
1/3 cup balsamic vinegar
1 sheet frozen puff pastry
Castello Danish Blue Cheese,crumbled
1 egg
Olive oil
Salt

Method: Preheat the oven to 400F.
In a large foil lined baking sheet, toss the pear and onion with some olive oil and salt.Roast them for 35 minutes or until the pears are soft and onions have turned a shade of golden.Let it cool completely.
Meanwhile, in a small saucepan,reduce the balsamic vinegar for 5-7 minutes on medium high heat. It should reduce down to a thick syrup,approximately 2 tablespoons worth.
Roll out the thawed puff pastry to an 8X8 inch square or slightly smaller than that.Prick all over the space where you would spread the filling with a fork.Spread the cooled filling over it leaving some space around the egdes.Sprinkle the crumbled Castello Blue Cheese over it. Egg wash the exposed edges and bake the tart on a parchment lined baking sheet for 25-30 minutes or until puffed and golden.
Let it cool down a bit, Drizzle the balsamic reduction over it,cut them into pieces and enjoy!

Visit the Castello & Burnt campaign page for delicious inspiration, and to enter the Unlock Your Inner Chef sweepstakes for a chance to win great prizes, including:

-  A private cooking class for two
-  A year’s worth of Castello cheese

You can also enter the Unlock Your Inner Chef Sweepstakes, which is hosted on the Castello USA Facebook page now through November 20 for the same prizes mentioned above.