- 100g butter
- 3 eggs
- 200g plain flour
- pinch of salt
- 4 pears
- 200g Roquefort cheese
- handful walnuts
- bunch spinach leaves
- 1 clove garlic
- pinch salt
- pinch pepper
- 1 tbsp olive oil
- 200g double cream
- 1/2 spoon nutmeg
Lets begin with the crust for this delicious tart. It should be left for rest in the fridge for aroun 1/2 hour or so.
- Take large bowl and add 200g of plain flour
- Add softened (kept in room temperature or microwave for few seconds) butter, crack in 1 egg alongside with a pinch of salt
- Mix the crust / dough thoroughly and cover with cloth (or cling film if you have it) and put in the fridge to rest for around and half an hour.
In the meantime let’s take care of the stuffing.
- Add a drizzle of an olive oil to the frying pan, add some garlic and brown it until golden so it releases flavours. Then add spinach and saute, all of it for around 5 minutes.
- Add a pinch of salt and pepper to taste of course.
Let’s assume that your dough / crust is ready for more processing.
- Take out the dough, sprinkle with a little bit of flour so it’s not too sticky and roll it down.
- Lay it down in the tart tin (I used 28 cm diameter one). Poke it with fork so it doesn’t puff up too much 😉 Make sure it fits, trim of the excess of the crust so it fits nicely. Use fingertips to push it to the outer part of the tin so it nicely fits.
- Add blanched spinach.
- Peal the pears and cut out the cores. Slice it as you wish really, not too thin in my opinion works well so they won’t dry out too much during the baking.
- Put the pear slices on the spinach, you can be creative now so you can go for plethora of shapes or simply go around. The main idea is to put the pears in sort of flat manner meaning distribute them evenly 😉
- Cheese time. Crumble the cheese over the pears. Roquefort is my choice here but to be honest Gorgonzola or even Blue Stilton will work here well. Roquefort is a little bit more creamy in my opinion but of course this is personal preference.
- Add roughly chopped wallnuts. Use pecans if you don’t like walnuts bitterness – they tend to be more sweet.
Now it’s time to prepare eggy mixture to ‘glue’ everything together.
- Take your favourite bowl, crack in some eggs and whisk them roughly, doesn’t have to be like for omelette but fairly well. Of course we shall remember about nutmeg or mace, salt and pepper for taste. Salt will help to break proteins in egg mix. Add double cream of course for more creaminess. Mix it together and now it should remind sort of Cesar dressing, rather on the thick side.
- Pour in the egg mixture into the tart
- Bake it for around 40 minutes in 180°C for around 45 minutes or until golden.
- Ta da! Congrats on reading this clumsy recipe to the end. Hopefully you successfully bakes yourself delicious pears and Roquefort cheese tart with a hint of walnuts.