This recipe serves 4
- 400g ready-rolled puff pastry, cut into eight disks
- 80g blue cheese
- 2 leeks, chopped
- 20g butter
- 2 table spoons chopped parsley
- 1 free range egg, beaten
- 100g watercress
- 10mls newgrange rapeseed oil
- 10mls balsamic
- 100g pecan nuts
- ½ egg white
- 20g caster sugar
- 450g fresh cranberries
- 1 teaspoon geated ginger
- 75g brown sugar,
- Pink cinnamon
- 2 staranise
- 3 table spoons port
- I clementine juiced
- 2 pears cored and sliced
Preheat the oven to 220C/Gas 7.
To make the candied pecans, toss the nuts in the egg white and caster sugar. Place on a lined baking tray making sure that the nuts are spread out evenly. Bake in oven at 180 degrees until golden brown. When they cool they will crisp up.
To make the cranberry puree, place all the ingriedients into a heavy based pot, cook over a medium heat until reached a jam consistency, remove the staranise and puree in a food processer
Place a medium sized pot on a medium heat and add butter, sauté the leeks with no colour for 10 minutes until sort, add the chopped parsley, season with salt an pepperand put on a plate and allow to cool.
To make the pithier’s, place four pastry disks on a baking sheet and top with the leeks and blue cheese, leaving a 1cm/½in border all around.
Brush the clean pastry border with the beaten egg and top with the second pastry disk. Press down the edge to seal the pastry disks, and brush all over the top with the remaining egg and pierce the top of the tart to alow the steam to come out.
Place into the oven to bake for 8-10 minutes, or until golden and risen.
Put some of the cranberry puree on the plate, place the tart beside the puree and serve with some of the tossed salad.