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Biltong and pear tartlets

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this recipe a try, because biltong makes everything better.

SERVES 4 // COOK TIME ± 25 mins

2 pears, cored, halved and thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
400g ready-made puff pastry, cut into 8 rings
Flour, to dust
1 tbsp biltong dust
Wild rocket, to garnish

1. Preheat oven to 220°C.
2. Place the sliced pears in a small bowl and toss with the olive oil and balsamic vinegar.
3. Arrange the rings of puff pastry on a floured baking tray. Use a fork to prick the centres, leaving a half centimetre border around the edges. Top with pear slices and a sprinkling of biltong dust.
4. Bake for 15–20 minutes, or until puffed up and golden brown.
5. Serve warm, garnished with wild rocket.


Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

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