- 1x pack ready-rolled vegan puff pastry
- 4 ripe pears, cored and sliced
- 1 full Veganzola cheese
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- Vegan butter
- Salt & pepper
- Rocket to serve
- 1tbsp maple or agave (optional)
Preheat the oven to 200°c.
Cover a large baking tray with baking paper and lay out the pastry on top of this. Score a 1cm border around the edge of the pastry with a knife and prick the middle all over with a fork (make sure to properly pierce the pastry with your fork or you’ll end up with the middle puffing up whilst it’s pre-baking like we did! If this happens to you don’t worry it’s not a disaster, just gently press down the air bubbles in the middle of the tart and add your toppings as usual)!
Bake your pastry for 10 minutes until it’s starting to go golden and is puffing up around the edges. Whilst this is pre-baking, add a tbsp of vegan to a frying pan and melt on a medium heat. Slice the pears and add them to the butter with 1 tbsp sugar and 1 large tbsp lemon juice. Stir to combine and then cook, turning every minute or so but not stirring too much – you don’t want them to go mushy! Cook for just over 6-8 minutes.
Once the pastry is pre-baked, arrange the pears evenly over the base of the tart, then crumble over ¾ of the Veganzola and a large handful or two of crushed walnuts. Season with salt and pepper. Turn the oven down to 180c and bake again until the pastry is cooked through and nicely browned. This should take about 10-14 minutes.
Top with the rest of the Veganzola (crumbled), some rocket leaves and a drizzle of maple syrup or agave before slicing and serving.