Cranberry & Blue Cheese Tart with Pear Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 onions, finely sliced
• 2 tbsp olive oil
• 375g pack ready-rolled puff pastry
• 3 tbsp cranberry sauce
• 75g blue cheese
• 2 Little Gem lettuces, leaves separated
• 1 pear, cored and thinly sliced
• 2 tbsp salad dressing

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Heat the olive oil in a large frying pan over medium-low heat, add the sliced onions, and cook for 15 minutes, stirring often, until soft and golden.

3. Unroll the ready-rolled puff pastry onto the lined baking sheet and score a border about 1 cm in from the edge without cutting through.

4. Spread the cranberry sauce inside the scored border, then spoon the softened onions over the top.

5. Bake for 15 to 18 minutes until the pastry is puffed and golden at the edges.

6. Crumble the blue cheese over the hot tart and bake for 3 to 4 more minutes until the cheese softens.

7. While the tart bakes, separate the Little Gem leaves, place them in a bowl, and add the sliced pear.

8. Just before serving, toss the lettuce and pear with the salad dressing.

9. Cut the tart into four pieces and serve warm alongside the pear salad.