This delectable recipe is astonishingly simple! 


  • 1 tablespoon olive oil

  • 1 red onion, finely sliced

  • ½ teaspoon salt

  • 2 sheets frozen puff pastry, thawed

  • 1 ripe beurre bosc pear

  • 100g King Island Dairy Roaring Forties Blue (or Bass Strait or Endeavour Blue), sliced

  • 2 tablespoons hazelnuts, halved

  • Olive oil spray

  • Freshly ground black pepper, to taste

  • Balsamic glaze, for drizzling


  • 1.

    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.

  • 2.

    Place puff pastry sheets on top of each other onto a baking tray and score a 1cm border around the edges.

  • 3.

    Remove base stem of pear and cut vertically into thin slices.

  • 4.

    Arrange onions over base of pastry, top with pear slices, King Island Dairy Roaring Forties Blue and hazelnuts.

  • 5.

    Lightly spray with olive oil spray and sprinkle with pepper.

  • 6.

    Bake at 200°C for 25-30 minutes, until puffed and golden.

  • 7.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 807kj
  • Fat Total 54g
  • Saturated Fat 12g
  • Protein 14g
  • Carbohydrate 66g
  • Sugar 7g
  • Sodium 546mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by King Island Diary.

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