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Ingrid Opera's Pear and Cheddar freeform tart


Ingrid Opera's Pear and Cheddar freeform tart

For more, visit  Food Opera

Serves 6

Ingredients
4 pears, peeled, and sliced thinly
80g butter
2 tablespoons sugar (white or brown)
1 teaspoon ground cinnamon
1 teaspoon lemon zest 
1 1/2 sheets Savoury Short Pastry
1 cup cheddar cheese, grated

Method

Filling
1. Peel the pears, and slice thinly so they cook through.
2. In a saucepan, melt butter, sugar, cinnamon and zest until dissolved. Set aside.
3. Preheat oven to 180C.
4. Roll out the pastry on baking paper into a freeform circular shape. Place on a baking tray.
5. Place pears in a circular fan shape on top of the pastry. Pour butter, sugar and cinnamon mixture over the apples. Fold pastry edges over and seal by pressing the folds together with your fingers.
6. Sprinkle grated cheese over the crust.
7. Bake tart for 20 - 30 minutes until golden brown.

Serve each slice with a scoop of vanilla ice cream, cream, custard or yoghurt. It tastes delicious au-natural too.


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