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1
Start by peeling and finely slicing the apple and fennel.
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2
Then cut the slices into thin sticks, placing the apple sticks to one side.
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3
Mix the apple, hazelnuts, gem leaves, basil and fennel in a bowl.
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4
Next, make the dressing by softening the gorgonzola with a spoon.
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5
Mix in the double cream and thin with warm water if necessary.
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6
Pour the blue cheese dressing into the bowl and mix until all the ingredients are coated in dressing
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7
Now it's time to start on the tartes.
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8
Firstly, make the pastry discs for the base of the tartes.
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9
Cut a small slab of the puff pastry and roll it out until it is roughly 3mm thick and large enough to yield a disc of pastry about 14cm in diameter.
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10
You'll need to make 4 discs, one for each serving.
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11
Prick the discs all over with a fork to help keep the pastry flat during cooking.
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12
Put the discs on a plate in the fridge for 20 minutes.
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13
Preheat the oven to 180?C /Gas Mark 4
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14
Get two baking trays and layer one with baking paper, cut to the size of the tray.
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15
Place the 4 pastry discs on the layered tray, then cut another layer of baking paper of the same size and place on top of the discs.
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16
Place the second tray on top of the paper and finally, place a weight on top of the top tray, then cook in the oven for 8-10 minutes, until golden brown, round and flat.
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17
Cut the tomatoes crosswise with a sharp knife into slices, 3mm thick and lightly drizzle with honey.
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18
Finely slice the courgettes on an angle and cook them in a griddle pan until bar marked.
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19
When the discs are cooked, remove from the oven and lay them out.
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20
Sprinkle each with grated parmesan, then carefully lay slices of tomato and courgette on top of the cheese and set aside for around 30 minutes.
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21
Before serving, put the tartes back in the oven for a further 6 - 8 minutes.
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22
Remove from the oven, top with rocket leaves dressed with balsamic vinegar and olive oil as desired and serve with the slaw spooned on top.
