There is such a great set of flavours in this tart. Pears, blue cheese and walnuts. If you don’t have wholemeal flour (or any flour!), you could either make this as a frittata with no pastry, or use store-bought. Plain flour is another option if that’s all you have. Feta,
goat cheese or even cheddar would all be a delicious subsitute for the blue cheese. Toasting the walnuts fresh makes all the difference when adding them to the salad that sits on top of the tart.
Pastry
| 1 ½ cups | Wholemeal flour (Main) |
| ½ tsp | Salt |
| 100 g | Butter, cubed |
| 1 | Egg |
| 2 Tbsp | Water |
Filling
| 2 cups | Rocket (Main) |
| 3 | Eggs |
| ½ cup | Sour cream |
| 100 g | Blue cheese (Main) |
| 1 | Pear, cored and sliced (Main) |
Salad
| 2 cups | Rocket |
| 1 | Pear, cored and sliced |
| ½ cup | Toasted walnuts |
| 50 g | Blue cheese, crumbled |
| 1 drizzle | Olive oil, and a squeeze of lemon, to serve |
Directions
1. Preheat an oven to 180C.
2. Place the flour and salt into a kitchen processor. Add the butter, blitzing until fine breadcrumbs form. Add the egg and water, blitzing to make the dough. Roll out on a lightly floured bench and press into a 23cm tin. Bake blind for 15 minutes.
3. Roughly chop the rocket and place into a bowl with the eggs, sour cream and crumbled blue cheese, combining well. Pour into the pastry case. Place the sliced pear on the top pressing in just a little. Bake for 35 minutes until just set. Remove and cool.
4. To make the salad, combine the rocket, pear, walnuts and cheese in a bowl. Drizzle with a little oil and lemon juice and serve on top of the tart.
