Shepherds Purse Yorkshire Blue & Tomato Tart with Pineapple Pesto Dressing

StarterServes 6

This delicious warm tart is simple to prepare using the famous Yorkshire Blue cheese but packs a fruity punch thanks to the addition of the pineapple pesto.  Enjoy with a seasonal salad and a glass of chilled white wine for a tempting Yorkshire supper. Instructions: Lay rounds of puff pastry on a baking tray. Prick the centre with a fork to make a ½ 1 inch border, slice the Yorkshire Blue cheese and place in the centre of the tart Slice 2 tomatoes per person and lay overlapping round the cheese leaving a ½ inch boarder of pastry Put the basil leaves, pine nuts and garlic into a blender and puree together Add oil, parmesan and season Spoon a little pesto over the cheese in the middle of the tarte Season the tomatoes with salt and pepper Put into the over an 220c for 10 – 15 minutes Meanwhile mix the diced pineapple with the rest of the pesto sauce Serve the tart with the pineapple pesto dressing around the edge of the plate




6oz Yorkshire Blue Cheese

4 x 8 inch rounds of puff pastry

8 plum tomatoes

4oz finely diced fresh pineapple

2oz basil leaves

1/4pt olive oil

1oz pine nuts

2 cloves garlic, crushed

2oz grated parmesan

salt & pepper