Introduction

This pear, walnut, and blue cheese tart is a perfect balance of sweet and savory flavors, combining tender pears with creamy gorgonzola and crunchy walnuts. It makes a beautiful centerpiece for any meal, whether a casual lunch or a special dinner. The flaky walnut-infused pastry adds an extra layer of texture and nuttiness.

The image shows a tart with a golden-brown flaky crust as the base. On top, there is a creamy white layer with specks of green, likely spinach or herbs, mixed into a cheese filling. Thin slices of light brown baked pear are evenly placed over the cheese layer, along with halved walnuts scattered throughout. Bright green sage leaves add a fresh touch on top. A slice is cut out and slightly pulled away, revealing the layers clearly. The tart rests on a round light gray metal tray over a white marbled surface, with a white-handled knife placed to the right side. A white wine glass is partially visible in the bottom left corner. The photo is bright and well-lit, emphasizing the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

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 (for topping)

Instructions

Step 1: Blitz 50g walnut halves in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt, then pulse briefly to combine. Add the chopped butter and pulse until the mixture resembles large crumbs.

Step 2: Add the egg yolk and pulse until the dough comes together. If the dough seems dry, add 1 tablespoon cold water. Shape the dough into a disc, wrap it in baking parchment, and chill for at least 30 minutes.

Step 3: Heat the oven to 180°C (160°C fan)/gas mark 5. In a heavy-based frying pan, warm the butter and 1 tablespoon olive oil over medium heat. Cook the shallots, sage, and chard stalks for 5-8 minutes until soft and caramelized. Add the chard leaves and cook until wilted, then remove from heat.

Step 4: Roll out the chilled pastry between two sheets of baking parchment to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill again for 30 minutes until firm. Toss the pear slices with 1-2 teaspoons olive oil and spread them on a baking sheet.

Step 5: Line the pastry case with crumpled baking parchment and fill with baking beans. Bake for 15 minutes along with the pears. Remove both from the oven, take out the parchment and beans from the tart, then bake the pastry for another 8-10 minutes until golden and crisp.

Step 6: Lightly beat the eggs in a bowl, season with a grating of nutmeg, then whisk in the crème fraîche. Stir in the torn gorgonzola pieces.

Step 7: Pour half the egg mixture into the tart case. Layer in two-thirds of the chard mixture, then arrange the roasted pear slices and the remaining chard on top. Pour over the remaining custard mixture and dot the surface with the walnut halves.

Step 8: Bake for 28-30 minutes, until the tart is golden and cooked through. Let it cool for 20 minutes before slicing and serving.

Tips & Variations

Substitute gorgonzola with any soft blue cheese or a vegetarian alternative for a milder flavor.

For extra crunch, toast the walnut halves lightly before using.

Try adding fresh thyme instead of sage for a different herbal note.

If you prefer a sweeter tart, drizzle a little honey over the pears before roasting.

FAQs

Can I make the pastry in advance?

Yes, you can prepare the pastry dough up to 2 days ahead and keep it wrapped in the refrigerator. This allows the flavors to develop and can make the rolling process easier.

Can I use other greens instead of chard?

Absolutely. Spinach, kale, or Swiss chard are great alternatives. Just adjust cooking time to ensure the greens are soft and wilted before adding to the tart.