Start this recipe by poaching the pears. Place all the ingredients in a pan and slowly cook the pears till soft and tender. Remove and allow to cool. Meanwhile, prick the puff pastry discs all over and bake in the oven at 200`c for 20-25 minutes. You can also place the artichoke and onion quarters in an oven dish. Drizzle with oil and grill in the oven to brown for 10-15 minutes. When ready, spread the artichoke dip onto the 2 pastry discs. Arrange over the grilled artichoke quarters, onions and crumble over the goats` cheese. Decorate with the mixed salad leaves, toasted pine nuts and drizzle over a little infused oil before serving.

Serves 2-3

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