Description
A deliciously savory tart combining the earthy flavors of sautéed chard, caramelized shallots, and walnuts with the sweet contrast of roasted pears and creamy gorgonzola cheese, all encased in a buttery walnut-infused shortcrust pastry.
Ingredients
Scale
Pastry
- 50g walnut halves
- 150g plain flour
- 80g cold unsalted butter, chopped
- 1 egg yolk
- 1 tbsp cold water (optional, if dough seems dry)
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 (for topping)
Instructions
- 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. Add the butter and pulse until the mixture resembles large crumbs. Add the egg yolk and pulse until dough comes together; add 1 tbsp cold water if it seems dry. Form into a disc, wrap in baking parchment, and chill for at least 30 minutes.
- Prepare Filling Vegetables: Heat butter and 1 tbsp olive oil in a heavy-based frying pan/skillet over medium heat. Cook the shallots, sage, and chard stalks for 5-8 minutes until soft and starting to caramelise. Add chard leaves, cook until wilted, then remove from heat.
- Preheat Oven and Roll Pastry: Heat oven to 180C/160C fan/gas 5. Roll out chilled pastry between two sheets of baking parchment to thickness of a £1 coin. Line a 20cm tart tin with the pastry and chill for 30 minutes until firm. Toss pear slices with 1-2 tsp olive oil, arrange on a baking sheet.
- Blind Bake Pastry & Roast Pears: Line pastry case with scrunched baking parchment and fill with baking beans. Bake pastry shell and pears in oven for 15 minutes. Remove both from oven; remove parchment and beans from tart case, then bake pastry for additional 8-10 minutes until bottom is golden and crisp.
- Mix Custard Filling: Lightly beat eggs in a bowl. Season with a grating of nutmeg and whisk in crème fraîche. Stir in torn gorgonzola pieces.
- Assemble Tart: Pour half of the custard mixture into the tart shell. Layer in two-thirds of the chard mixture. Arrange roasted pear slices and remaining chard on top. Pour over remaining custard mixture. Dot with walnut halves evenly over the top.
- Bake Tart: Bake in the oven for 28-30 minutes, or until golden brown and cooked through. Remove from oven and allow to cool for 20 minutes before slicing and serving.
Notes
- Chilling the pastry before rolling helps prevent shrinkage during baking.
- Using a mix of gorgonzola dolce or a vegetarian alternative offers flexibility for dietary preferences.
- Blind baking the pastry ensures a crisp base and prevents sogginess from the custard filling.
- Roasting pears with a little olive oil adds sweetness and prevents drying out.
- Allow tart to cool before slicing for cleaner cuts and better filling set.
- Prep Time: 40 mins
- Cook Time: 60 mins
- Category: Tart
- Method: Baking
- Cuisine: European
Keywords: pear tart, walnut tart, blue cheese tart, savory tart, chard tart, autumn recipes, vegetarian tart
