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, are best served with a salad.

Pears, macadamia and bluecheese 

Line a 23 cm/ 9-inch tart or flan pan with parchment paper.

Pastry

In a large bowl sift together

1 ½ cups flour

1/2 tsp of salt

Add

125 g/4 oz room temperature butter

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 at 170C| 350 F for 10 minutes, checking 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. Lightly toast the nuts. 1/4 cup of macadamia nuts, hazelnuts, walnuts, or pecans. Roughly chop them. Crumble 250 g/ 8 oz of blue cheese.

 

In a bowl, beat together

300g/ 10 oz full fat cream (you can substitute some of it for milk)

2 eggs

Season it with salt and freshly ground pepper

 

Assemble

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

 

Bake for 35-40 minutes, or until golden brown, in a preheated oven.

Switch off the oven when it is still just a bit wobbly in the center.

Tips
I do not peel my pears, but it's your choice. 
You may use 2 egg yolks for every egg, if you have any leftovers you wish to use up. 
Cheese can be salty, strong or mild, so use your favourite one to enjoy the tart. Season accordingly.

Let it rest with the oven switched off until set and the skewer comes out clean. Serve it warm or at room temperature.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.