Wednesday, 1 March 2017

Blue Cheese Tart


Cheese, Nut and Pear Tart

Not for the fainthearted, this tart is an acquired taste. A love it or hate it scenario its pungent smell, and the sweetness of pears baked in a home made crust; its best served with a salad.

Pears, macadamia and bluecheese 

Line a 9” tart pan with parchment paper.

In a large bowl sift together
1 ½ cups flour
1/2 tsp of salt
4 oz/125 gm butter at room  temperature
Crumble with your fingertips to resemble breadcrumbs. 
Now add to it 3 tbsp of ice cold water bringing it together forming a soft dough.
Allow it to rest at room temperature for 20 minutes.
Roll it out into the tart pan.
Prick it all over. Bake in a preheated oven of 350F/180C degrees for 10 minutes check to see if it is 'dry' so as not to be soggy once the liquid goes in. Turn off the oven and leave it for another 5-7 minutes until just crisp.

Slice 2 pears. Toast 1/4 cup macadamia/hazelnuts/walnuts OR pecans. Roughly chop them. Crumble 8 oz/250 gm  blue cheese. 

In a bowl beat together
10oz/300gm cream … you may substitute a portion of it for milk
2 eggs
pinch of salt
freshly ground pepper

Layer the tart with the pears, sprinkle half the cheese and nuts. Pour in the liquid mixture.Top it with cheese and nuts.

Bake in the preheated oven for 35 –40 minutes until golden brown.
Switch of the oven when still just a bit wobbly in the center
Let it rest with the oven switched off until set and the skewer comes out clean.

Serve warm or at room temperature.

I do not peel my pears, but its your choice.
You may use 2 egg yolks for every egg, if you have any leftovers you wish to use up.

Cheese can be strong or mild so use your favourite one to enjoy the tart.

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