hello spring

oh how lovely to be enjoying spring after the dreariest winter ever! 

our bluebirds are back, the bees are happy, and the pears are in full blossom today.

our apple blossoms are a week or so away. such bliss! 

my absolute favourite season. there is something new to appreciate every day.

we certainly have had plenty of rain..a little too much.

 we are waiting to plant a new orchard as soon as the ground dries out enough.

what i love about the rainy days though is that they make the orchard look magical. 

every branch, leaf, blossom and petal sparkles with a raindrop..as if the orchard is wearing diamonds!

inspired by the pear blossoms, i made our favourite pear tart this weekend. 
incredibly easy, delicious and gorgeous!

yes i have previously shared this recipe, but here it is again..with a couple of new twists.

the recipe calls for arugula..but i happened to have arugula micro greens
 and was so happy with the substitution.
 they look so delicate and springish. i just love them!
 i couldn't find stilton cheese,
 so i used traditional blue cheese and it was quite wonderful.

ingredients:

1 or 2 large firm but ripe bosc pears halved lengthwise and cored

1 tablespoon of olive oil

1/2 package of puff pastry thawed 

1 egg beaten with 1 tablespoon milk (egg wash) 

2 cups baby arugula (my favourite green)

4 oz. crumbled stilton cheese

6 tablespoons whipping cream

3 tablespoons grainy mustard

1 tablespoon regular dijon mustard

1 tablespoon honey

method:

whisk cream, mustards and honey together and set aside.

preheat oven to 375˚.  

place pastry on a parchment lined baking sheet.

score the pastry by cutting halfway through,

 around it's entire edge, making a 1/2 inch border.

brush the border with the egg wash.

fold the pastry inwards making a little ledge..crimp with a fork.

brush this ledge with the egg wash.

scatter arugula over puff pastry.

core and cut pears into thin slices. i use a melon baller to remove the core.
 toss with the olive oil.

arrange the pear slices...overlapping a little.

top with the crumbled stilton cheese.

place in the lower third of your oven and bake for about 25 minutes 

until the cheese is melted and the pastry is crisp and brown. 

remove and place on cutting board and cut into 9 pieces. 

drizzle with the mustard cream. 
oh i should have garnished with fresh micro greens too.

this is wonderful warm or at room temperature. 

i don't know if it keeps....

we always double the recipe using the entire package of pastry

 and every last bit gets devoured! it is seriously fabulous...

aren't we lucky we can find delicious pears year round?

welcome spring..

please stay forever! 
 warm hugs,

laura 

carl laidlaw orchards