with White Cheese, Salmon and Pear


  • 350 g Emborg White cheese, crumbled 
  • 1 large sheet good quality puff pastry
  • 8 slices of smoked salmon
  • 2 pears, very thinly sliced
  • 100 g blueberries
  • 80 g rocket leaves
  • A little olive oil
  • Fresh chives, finest chopped to serve 
  • Salt and pepper



Turn the oven on at 170 degrees.

Line the bottom of a 28 cm quiche-/ tart tin with baking paper. Line the tin with the sheet of puff pastry and roughly trim the edges. Poke the pastry thoroughly with a fork to prevent the pastry from puffing too much. Bake the pastry shell in the oven until crispy and golden - approximately 20 min.

Remove from the oven and fold the salmon onto the tart base together with the crumbled feta cheese. Bake for a further 5 minutes.

Meanwhile toss together the pears, blueberries and rocket in a bowl and add a little olive oil to coat sparingly. Season with salt and pepper.

Remove the tart from the oven and top the cheese and salmon with the pear salad. Decorate with chives and serve the tart warm.