Blue Cheese, Pear and Hazelnut Tart Recipe at MyDish

Blue Cheese, Pear and Hazelnut Tart

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Method

  • For the pastry, put the flour and butter in a food processor and whizz until it resembles fine breadcrumbs. Add the egg yolk and water a little at a time until it just comes together. Wrap in cling film, flatten slightly (this makes it easier to roll later) and put into the fridge for at least half an hour.

  • Preheat the oven to 180° C. Between 2 sheets of cling film, roll out the pastry to about 3mm thick, large enough to line a 23-25cm, fluted tart tin, or Victoria sandwich tin, or 4 mini fluted tart tins (4 inch / 10 cm diameter). Line the tin(s) with the pastry, pressing it in well and leaving a little excess hanging over the top. If it breaks, just patch it up. Line the pastry case(s) with scrunched up baking parchment (a piece slightly larger than the tin) and fill with baking beans, dry rice or copper coins. Bake blind for 15 minutes then remove the paper and the beans / rice / coins. Brush the base with a little beaten egg (the egg you are going to use for the filling) and return to the oven to bake for a further 5 minutes. Remove and allow to cool.

  • If your hazelnuts still have skins on, put them on a baking tray and pop them in the oven for 15 minutes at the same time as the pastry case(s). Remove from the oven, wrap in a tea towel and rub to remove as much of the skin as possible. Leave to cool.

  • Roughly chop the nuts, or bash them using a pestle and mortar / rolling pin.

  • Put the eggs, crème fraîche and milk in a jug and whisk together with a fork. Season to your taste (I just add black pepper as I find the salt in the cheese is enough).

  • Place the tart tin on a flat baking tray.

  • Remove the core from the pears and cut into thin slices (no need to peel). Lay the pear slices in the base of the tart case(s). Crumble in the cheese and scatter over 2/3 of the chopped hazelnuts. Carefully pour the filling on top, then scatter over the rest of the hazelnuts.

  • Carefully transfer the tray to the oven and bake at 200° C for 25 to 30 minutes, until set and golden.

  • Take the tart(s) out of the oven and leave them to rest for 10 minutes before breaking off any excess pastry if you want to neaten up the edge, removing the tart(s) from the tin(s) and serving warm or cold.


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    Tips

    • * White, wholemeal, spelt or a mixture (50% white and 50% wholemeal or spelt is good).
      **e.g. Stilton, Cashel Blue, Bath Blue, Roquefort, St Agur or Dolce Latte.

      Freezes well - wrap in foil and a plastic bag. Defrost then warm in the oven for 15 minutes at 180° C.

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    Ingredients

    • 150 g Plain flour*
    • 85 g Unsalted butter
    • 1 Egg yolk
    • 1-2 tbsp Cold water
    • 60 g Hazelnuts (blanched or skins on)
    • 2 Pears
    • 100 g Blue cheese**
    • 125 g Crème fraîche (½ fat or full)
    • 125 g Milk (any kind)
    • 2 Eggs
    • To season Salt and black pepper

    By Views 413  Added Thu May 24 2012


    I came across this idea at a cafe and wanted to replicate it at home, so adapted my tart recipe. The flavours are really good together. Would also be nice with walnuts.