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Blue cheese, celery & pear crostata


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut each pastry sheet into a large round and place them on 2 large baking trays. Then evenly arrange the pear slices on each round in a circle, leaving an edge, and top with the celery and the blue cheese.
  • Beat the egg with the milk. Brush the pastry edges with the egg wash and then fold in the edges towards the centre. Paint the top of the pastry again with egg wash and cook the crostatas in the oven for about 10-15 mins until the cheese has melted, the pears are hot and the pastry is golden brown.
  • Serve with a simple green salad on the side.


  • 2 puff pastry sheets
  • 2 fairly ripe pears, peeled, cored & finely sliced
  • 2 celery stalks, finely sliced
  • 115 gm soft blue cheese, crumbled
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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