A few days ago I was chatting to Mariella at the deli counter at our local COAL supermarket. (I think we annoy some of the other customers as our chatting makes the time she takes to serve me that much longer). I was looking for suggestions for an easy antipasto. She suggested a pear and emmenthal torta rustica (savoury "cake"). It's very easy and tastes great. I've now made it several times, including twice for guests for breakfast at La Mela Rosa as a change from bacon and eggs.
Mariella's Pear and Emmenthal Torta Rustica
1 packet puff pastry (the sort in sheets)
1-2 pears peeled and chopped in biggish bits
150 g grated emmenthal
Unfold a sheet of puff pastry. Put the pear and cheese in the middle. Fold over the pastry, put a couple of slits in the top and cook at 200°C for about 20-25 mins.
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