This delectable recipe is astonishingly simple!
Heat oil and sauté onions and salt over low heat for 15 minutes, stirring regularly, until softened and caramelized. Add a little water, if needed.
Place puff pastry sheets on top of each other onto a baking tray and score a 1cm border around the edges.
Remove base stem of pear and cut vertically into thin slices.
Arrange onions over base of pastry, top with pear slices, King Island Dairy Roaring Forties Blue and hazelnuts.
Lightly spray with olive oil spray and sprinkle with pepper.
Bake at 200°C for 25-30 minutes, until puffed and golden.
Lower to the base of the oven in the last 10-15 minutes of cooking if needed to crisp the underside of the pastry. Serve drizzled with balsamic glaze.
This recipe was provided by King Island Diary.
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