Cashel Blue® Cheese Tartlet

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • ½ cup Dominio Di Bagnoli White Polenta
  • 1 tsp Tasman Sea Salt
  • 300 ml water
  • 30 Simon Johnson Flaky Pastry Shells
  • 200 g Cashel Blue® Cheese
  • 2 celery Stalks, thinly sliced
  • ½ nashi pear, thinly sliced
  • Le Blanc Hazelnut Oil, to drizzle
  • 3 tbsp fresh chives, finely chopped for garnish

Method

  1. Combine polenta, salt & water in a medium size saucepan.
  2. Simmer over a gentle heat for 15-20 mins stirring continuously until polenta is cooked through and soft, taste & adjust for seasoning.
  3. Allow to cool for 10 mins, before spooning the soft polenta into pastry shells.
  4. Garnish each shell with a few slivers of sliced celery & nashi pear.
  5. Crumble blue cheese over the top and drizzle with hazelnut oil.
  6. Sprinkle with freshly chopped chives to garnish, before serving.

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