Pear, Caramelised Shallot and Blue Cheese Tart
By Morrisons
Published on 14 May 2021
The flavours of blue cheese, pear and sweetly caramelised shallots combine beautifully in this delicious tart with a nutty pastry crust.Time and servings
1 hr 25 minsTotal time
12Servings
25 minsPrep time
1 hrCooking time
Ingredients
- 2 pears, peeled
- 100 g of roquefort cheese
- 4 shallots, finely sliced
- 1 tbsp of olive oil
- 1 tbsp of thyme leaves
- 6 eggs, beaten
- 50 g of walnuts
- 375 g of shortcrust pastry
- 50 ml of milk
Method
Step 1
Preheat the oven to 200c/180fan gas mark 6/ 400FStep 2
In a food processor, blitz the walnuts until they are broken up to a crumb. Add in the shortcrust pastry in chunks. Blitz together until the pastry has broken down and then come back together with all the walnut crumb.Step 3
Flour your kitchen surface and roll out the pastry to the thickness of a £1 coin thickness.Step 4
Use the rolled pastry to line a 25cm fluted tart tin and allow the excess pastry to hang over the edges.Step 5
Place the fluted tart tin on a baking tray, cover with cling film and chill in the fridge until firm.Step 6
While the pastry is chilling, heat the olive oil in a large frying pan on a medium heat and add in the sliced shallots and thyme with seasoning.Step 7
Heat on high until the onions begin to sizzle and then turn down to low. Cook the shallots for 25-30 minutes, stirring occasionally, until they are completely softened and golden. Set aside until needed.Step 8
Remove pastry from the fridge and remove the cling film.Step 9
Fill the tin with baking paper and baking beans. Place in the oven and bake for 10 minutes.Step 10
Remove the baking paper and beans and bake for a further 5 minutes or until golden.Step 11
Reduce the oven temperature to 160c/140fan gas mark 3/ 320FStep 12
Remove the tart tin from the oven.Step 13
While the pastry is still hot, use a sharp serrated knife to cut the pastry flush to the rim of the pastry tin and then fill the pastry with the caramelised onions.Step 14
Cube one of the pears and slice the other length wises, making sure to remove the core.Step 15
Top the onions with the cubed pear and crumble over the Roquefort. Fan the sliced pear around the top of the filling.Step 16
Combine the eggs and milk with seasoning and carefully pour that into the tart tin. Bake in the oven for 15-20 minutes or until puffed, golden and set. Cover with foil towards the end of cooking if the pastry starts to colour too much.Step 17
Serve warm or cold with salad.