GORGONZOLA, PEACH AND BUTTERNUT TART

Served as a side or as a meat-free main, this recipe brings a whole lot of deliciousness to your celebration!

Serves 6

INGREDIENTS

1 Butternut unpeeled, cut into thin pieces

3-4 Peaches, halved

1x 250g Large sheet puff pastry (roughly 25x30cm)

125g Buffalo mozzarella, sliced

100g Gorgonzola

10 Sage leaves

METHOD

Preheat the oven to 200°C. Place the puff pastry onto a baking tray lined with baking paper. Score a border around the inside of the pastry roughly 1.5cm thick using a sharp knife. Be careful not to cut all the way through the pastry. Place the slices of mozzarella cheese onto the pastry. Assemble the butternut and peaches and crumble over the gorgonzola cheese. Season with salt and pepper and lastly top with sage leaves. Place the tray into oven and bake for 20-25 minutes until the butternut is soft and the pastry golden.

Remove the tart from the oven and serve with peach salsa.

Peach, sage and walnut salsa

2 Peaches, diced

½ Cup toasted walnuts, chopped

5 Sage leaves, finely chopped

¼ Red onion, finely sliced

1 Red chilli, finely chopped

2 Tablespoons extra virgin olive oil

½ Lemon, juice

METHOD

Combine and mix all the ingredients in a bowl.

Recipe created by Claire Winstanley of Good Looking and cooking/ http://www.goodlookingandcooking.com

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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