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: Serves 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

4.35 (15)

⏱ 90 mins 🍽 Serves 6 ✅ More effort 🏷 Main course

This elegant tart showcases seasonal pears with rich gorgonzola and toasted walnuts, all encased in a homemade walnut pastry. The filling combines a savoury custard with sautéed shallots, sage, and chard for a complex flavour. It is an impressive yet straightforward dish suitable for a sophisticated lunch or dinner. Allow about 90 minutes from start to finish to prepare this beautiful centrepiece, which serves six people.

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

Method

For the pastry, process the walnut halves in a food processor to a breadcrumb consistency. Mix in the plain flour and a generous pinch of salt with a quick pulse. Add the chopped cold butter and pulse again until coarse crumbs form. Incorporate the egg yolk, pulsing until a dough forms, adding 1 tbsp cold water if needed. Shape the dough into a disc, wrap in baking parchment, and refrigerate for at least 30 mins.
Preheat your oven to 180C/160C fan/gas 5. Melt the butter with 1 tbsp olive oil in a heavy-based pan. Cook the sliced shallots, chopped sage, and finely chopped chard stalks for 5-8 mins until softened and beginning to colour. Stir in the roughly chopped chard leaves and cook until wilted, then set aside.
Place the chilled pastry between two sheets of baking parchment and roll to the thickness of a £1 coin. Use it to line a 20cm tart tin and chill for 30 mins until firm. On a baking sheet, toss the sliced pears in 1-2 tsp oil.
Line the pastry case with a scrunched sheet of baking parchment and fill with baking beans. Bake for 15 mins, placing the pears in the oven at the same time. Remove both. Take the parchment and beans from the pastry and bake for 8-10 mins more until the base is golden and crisp.
Beat the eggs in a bowl, season with a grating of nutmeg, and whisk in the crème fraîche. Stir through the torn gorgonzola. Pour half this custard into the tart case. Layer in two-thirds of the chard mixture. Arrange the roasted pear slices and the rest of the chard on top, then pour over the remaining custard. Dot with the walnut halves and bake for 28-30 mins until golden and set. Cool for 20 mins before slicing.

Nutrition (per serving)

Calories614 kcal

Fat48 g

Saturates23 g

Carbs28 g

Sugars7 g

Fibre4 g

Protein16 g

Sodium320 mg

Recipe details

Skill levelMore effort

CategoryMain course

DietVegetarian