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Pear, walnut & blue cheese tart

Pear, walnut & blue cheese tart cut into slices

Pear, walnut & blue cheese tart

Name: Pear, walnut & blue cheese tart
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 50g walnut halves; 150g plain flour; 80g cold unsalted butter chopped; 1 egg yolk; 1 tbsp butter; 1 tbsp olive oil plus an extra 1-2 tsp; 4 shallots sliced into half-moons; small bunch of sage finely chopped; 200g chard stalks finely chopped and leaves roughly chopped; 2 pears halved, cored and sliced; 3 large eggs; grating of nutmeg; 150g crème fraîche; 150g gorgonzola dolce or vegetarian alternative, torn into bite-sized pieces; 50g walnut halves

Rosie Birkett

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 5 mins

plus 1 hr chilling and cooling

A star rating of 4.3 out of 5.15 ratingsRate

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Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course

Vegetarian

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Alternatives

Complete the dish

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Apple & pear fritters

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

For the pastry

50g walnut halves
150g plain flour
80g cold unsalted butter

chopped
1 egg yolk

For the filling

1 tbsp butter
1 tbsp olive oil

plus an extra 1-2 tsp
4 shallots

sliced into half-moons
small bunch of sage

finely chopped
200g chard

stalks finely chopped and leaves roughly chopped
2 pears

halved, cored and sliced
3 large eggs
grating of nutmeg
150g crème fraîche
150g gorgonzola dolce

or vegetarian alternative, torn into bite-sized pieces
50g walnut halves

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Nutrition: Per serving

kcal614
fat48g
saturates23g
carbs28g
sugars7g
fibre4g
protein16g
salt0.8g

Method

step 1

To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
step 2

Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
step 3

Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
step 4

Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
step 5

Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

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A star rating of 4.3 out of 5.15 ratings

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