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- Pear, Caramelised Shallot and Blue Cheese Tart
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Pear, Caramelised Shallot and Blue Cheese Tart
The flavours of blue cheese, pear and sweetly caramelised shallots combine beautifully in this delicious tart with a nutty pastry crust.
- 375g shortcrust pastry
- 50g walnuts
- 1 tbsp olive oil
- 4 shallots, finely sliced
- 1 tbsp thyme leaves
- 100g Roquefort cheese
- 2 pears, peeled
- 6 eggs, beaten
- 50ml milk
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 200c/180fan gas mark 6/ 400F
- 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.
- Flour your kitchen surface and roll out the pastry to the thickness of a £1 coin thickness.
- Use the rolled pastry to line a 25cm fluted tart tin and allow the excess pastry to hang over the edges.
- Place the fluted tart tin on a baking tray, cover with cling film and chill in the fridge until firm.
- 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.
- 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.
- Remove pastry from the fridge and remove the cling film.
- Fill the tin with baking paper and baking beans. Place in the oven and bake for 10 minutes.
- Remove the baking paper and beans and bake for a further 5 minutes or until golden.
- Reduce the oven temperature to 160c/140fan gas mark 3/ 320F
- Remove the tart tin from the oven.
- 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.
- Cube one of the pears and slice the other length wises, making sure to remove the core.
- Top the onions with the cubed pear and crumble over the Roquefort. Fan the sliced pear around the top of the filling.
- 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.
- Serve warm or cold with salad.