Pear and roquefort tart
- February 2015
- Serves 8
- Hands-on time 20 min, oven time 1 hour, plus chilling
Pear and blue cheese is a classic combination and one that Eric Lanlard puts to good use in this savoury tart recipe.
- 31.8g (18.1g saturated)
- 27.5g (6.1g sugars)
Walnuts work well with pears and blue cheese – you could add 50g walnut pieces to the filling. Or, for a more subtle addition, chop 50g walnuts very finely, then lightly knead into the pastry.
If you don’t want to be left with 2 egg whites, separate 1 egg and use the yolk to make the pastry, then beat the white and use it for brushing over the pastry before baking – it’ll seal the pastry in a similar way.
Eric Lanlard says: “Give your pastry va-va-voom and flavour by adding dried herbs, spices or finely chopped nuts.”
You can make the pastry case a day before. Keep it in its tin, covered, somewhere cool. The finished tart will keep, covered, overnight in the fridge (although it’s better on the day it’s baked). Bring it to room temperature to serve.
Rest the pastry in the fridge before baking to the relax the gluten in the flour, which will make the tart case less inclined to shrink.
Blind bake the pastry case, lined with baking paper (it’s easier if you scrunch it up first) and filled to the top with baking beans.
Brush the case with beaten egg yolk, then bake briefly again to seal the pastry.
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