Bramley and Roquefort Tarts on a bed of Rocket

Ingredients

1 x 500g pack fresh puff pastry
2 Bramley apples
100g Roquefort cheese, crumbled
2 tbsp walnuts, roughly chopped
salt and freshly ground black pepper

To serve: Salad leaves

Back to recipes index

Method

1. Preheat the oven to 200°C /400°F/ gas mark 6 and have ready two greased baking sheets.
2. Lightly dust a board with flour. Cut the pastry block in half and roll out each piece into an oblong approximately 45 x 12cm. Using a 10cm cutter or a small saucer, cut 4 rounds out of each piece and place on the baking sheets with a little space between each.
3. Using a sharp knife score an inner circle on each pastry circle 1cm in from the edge but be careful not to cut right through.
4. Peel, core and thinly slice the Bramley apples and arrange a circle of overlapping apple in the inner circle, leaving the 1cm edge clean. Sprinkle some Roquefort cheese over each and season well. Scatter a few chopped walnuts over the top.
5. Cook for 15-20 minutes until the pastry edges have risen and are golden brown and the cheese has melted and browned on top.
6. Serve each tartlet warm on a bed of the salad.
   
   

Serves 8.