Pear and Blue Cheese Tart with Walnut Pastry Recipe
This Pear and Blue Cheese Tart is a showstopper with its buttery walnut pastry, sweet pears, and tangy blue cheese. Perfect for a sophisticated appetizer or a light lunch, it strikes the ideal balance of savory and sweet in every bite.
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Calories: 375kcal
Servings: 6
Equipment
- Food Processor
- Tart pan
- Baking weights
- Sharp Knife
Ingredients
- 500 g pack shortcrust pastry
- 100 g walnuts for dusting plain flour
- 150 g potatoes peeled and diced
- 10 g butter plus a knob more
- 1 onion sliced
- 1 pear cored and diced
- 1 egg
- 100 ml double cream
- 50 ml whole milk
- picked to make 1 tbsp thyme leaves
- 100 g blue cheese or vegetarian alternative plus some Lancashire and goat’s if you have leftovers
Instructions
- Blend the pastry chunks with half the walnuts in a food processor, roll out on a floured surface, and line a 23cm tart tin. Chill for 30 minutes.
- Boil salted water, cook potatoes until tender, drain, and dry on kitchen paper.
- Sauté onions in butter until soft, caramelize slightly, then remove. Add pears with a knob of butter and cook until lightly golden.
- Whisk together egg, cream, milk, thyme, and seasoning, keeping in mind the cheese’s saltiness.
- Preheat the oven to 200°C/fan 180°C/gas 6. Blind bake the pastry with foil and baking beans for 15 minutes, remove the beans, and bake for another 10-15 minutes until golden. Reduce oven to 180°C/fan 160°C/gas 4.
- Fill the tart with caramelized onions, pears, potatoes, remaining walnuts, and most of the cheese. Pour over the egg mixture.
- Top with the rest of the cheese and thyme, then bake until set but slightly wobbly in the center.
- Serve warm or at room temperature and enjoy!
Nutrition
Calories: 375kcal | Carbohydrates: 32g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1.5mg