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Cashel Blue® Cheese Tartlet

Cashel Blue® Cheese Tartlet

Entertaining for a crowd? These flaky pastry shells are dressed with slices of celery, nashi fruit & crowned with morsels of Cashel Blue® Cheese. The pairing of sweet pear & this fresh creamy blue makes it a modern twist on an old favourite.
Course Appetisers


  • 1/2 cup Dominio Di Bagnoli White Polenta
  • 1 tsp Tasman Sea Salt
  • 300 ml water
  • 30 Simon Johnson Flaky Pastry Shells
  • 200 g Cashel Blue® Cheese
  • 2 celery Stalks thinly sliced
  • 1/2 nashi pear thinly sliced
  • Le Blanc Hazelnut Oil to drizzle
  • 3 tbsp fresh chives finely chopped for garnish


  • Combine polenta, salt & water in a medium size saucepan.
  • Simmer over a gentle heat for 15-20 mins stirring continuously until polenta is cooked through and soft, taste & adjust for seasoning.
  • Allow to cool for 10 mins, before spooning the soft polenta into pastry shells.
  • Garnish each shell with a few slivers of sliced celery & nashi pear.
  • Crumble blue cheese over the top and drizzle with hazelnut oil.
  • Sprinkle with freshly chopped chives to garnish, before serving.


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