Well as promised here it is, in all its flowery autumnal glory. I sliced the pears wafer thin, so that I could decorate the top of the tart for visual appeal.
September: Simple And In Season. I am also sharing this with Lady Behind the Curtains Cast Party Wednesday#14 and Simple Lives Thursday#61 hosted by Gnowfglins.
Pear, Walnut and Blue Cheese Tart
Serves 4 – 6
For the shortcrust pastry
170g plain flour
A pinch of salt
85g cold butter
2 tablespoons cold water
Method for short crust pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons cold water to the mixture. Mix to a firm dough. It may be necessary to add more water. Chill, wrapped for at least 30 minutes before using.
Preheat oven to gas mark 6. Roll out the pastry and use to line a 8- 9 inch round dish, then bake blind.
For the Pear, Walnut and Blue Cheese filling
1 – 2 medium pears, thinly sliced
2 tablespoon olive oil
2 shallots, sliced
1 – 2 medium pears sliced
Salt and pepper to taste
50g walnuts, chopped
150g blue cheese, sliced or crumbled
Heat the oil and gently fry the shallots in oil until very soft, then add in most of the pear slices, keeping back for the topping and sauté for a few minutes. Season to taste and turn off heat.
When cool evenly spread into the pastry case and scatter over the walnut pieces and cheese.
Now whisk together the milk with the eggs and a little seasoning, then pour over the filling. Neatly arrange remaining pear slices.
Bake in oven gas mark 5 for 30 – 35 minutes. Enjoy warm or at room temperature.