There’s something undeniably magical about the balance of sweet and savory, and this Pear and Blue Cheese Tart with Walnut Pastry captures it perfectly. I first made this tart on a crisp autumn evening, inspired by the abundance of ripe pears at the farmers’ market.
The buttery walnut pastry, creamy sharp blue cheese, and juicy caramelized pears feel indulgent yet effortless—a true showstopper that looks as stunning as it tastes.
The secret to this tart lies in the walnut pastry. Adding ground walnuts to the crust gives it a toasty richness that pairs beautifully with the filling. It’s a small step, but it makes all the difference. This recipe has become my go-to for cozy gatherings, paired perfectly with Smoked Baked Beans with Bacon or a Frozen Hot Chocolate Martini.
Blue cheese and pears have been a classic pairing for centuries, and wrapping them in a flaky, nutty crust brings them into a new league. Enjoy this tart at your next gathering—it’s sure to impress!
What Makes This Recipe Special?
- Walnut Pastry: The ground walnut crust adds depth and a rich nuttiness you won’t get from plain pastry.
- Balanced Flavors: Sweet pears and sharp blue cheese are a match made in flavor heaven.
- Versatile Appeal: Perfect for a sophisticated brunch, a festive appetizer, or a main course with a side salad.
- Seasonal and Trendy: Pears shine in fall, making this tart ideal for seasonal menus.
- Visually Stunning: The golden crust and caramelized pears make this tart as beautiful as it is delicious.
Pear and Blue Cheese Tart with Walnut Pastry Recipe
Equipment
- Mixing Bowls
- Food Processor
- Rolling Pin
- Tart pan
- Baking weights
- Parchment Paper
- Sharp Knife
Ingredients
- 500 g pack shortcrust pastry
- 100 g walnuts for dusting plain flour
- 150 g potatoes peeled and diced
- 10 g butter plus a knob more
- 1 onion sliced
- 1 pear cored and diced
- 1 egg
- 100 ml double cream
- 50 ml whole milk
- picked to make 1 tbsp thyme leaves
- 100 g blue cheese or vegetarian alternative plus some Lancashire and goat’s if you have leftovers
Instructions
- Blend the pastry chunks with half the walnuts in a food processor, roll out on a floured surface, and line a 23cm tart tin. Chill for 30 minutes.
- Boil salted water, cook potatoes until tender, drain, and dry on kitchen paper.
- Sauté onions in butter until soft, caramelize slightly, then remove. Add pears with a knob of butter and cook until lightly golden.
- Whisk together egg, cream, milk, thyme, and seasoning, keeping in mind the cheese’s saltiness.
- Preheat the oven to 200°C/fan 180°C/gas 6. Blind bake the pastry with foil and baking beans for 15 minutes, remove the beans, and bake for another 10-15 minutes until golden. Reduce oven to 180°C/fan 160°C/gas 4.
- Fill the tart with caramelized onions, pears, potatoes, remaining walnuts, and most of the cheese. Pour over the egg mixture.
- Top with the rest of the cheese and thyme, then bake until set but slightly wobbly in the center.
- Serve warm or at room temperature and enjoy!
