Dessert

Pear, Walnut & Blue Cheese Tart Recipe

ByBen Miller November 23, 2025November 23, 2025

Introduction

This pear, walnut, and blue cheese tart is a delightful combination of sweet, savory, and nutty flavors wrapped in a crisp walnut-infused pastry. Perfect for a cozy brunch or an elegant lunch, it showcases seasonal ingredients with a sophisticated twist.

A round tart is shown on a white plate with a scalloped, golden brown crust. The tart has three visible layers: the bottom crust, a middle creamy layer with green herbs and melted cheese, and a top layer arranged with thin slices of light brown pears, whole walnuts, and green sage leaves scattered evenly across. One slice is cut and slightly pulled out, showing the soft texture inside. The tart sits on a white marbled surface with a pale green cloth nearby. A knife with a white handle rests beside the tart, and a glass of white wine is placed at the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g walnut halves
150g plain flour
80g cold unsalted butter, chopped
1 egg yolk
1 tbsp butter
1 tbsp olive oil, plus an extra 1-2 tsp
4 shallots, sliced into half-moons
Small bunch of sage, finely chopped
200g chard, stalks finely chopped and leaves roughly chopped
2 pears, halved, cored and sliced
3 large eggs
Grating of nutmeg
150g crème fraîche
150g gorgonzola dolce or vegetarian alternative, torn into bite-sized pieces
50g walnut halves (for topping)

Instructions

Step 1: Blitz 50g of walnut halves in a food processor until they resemble breadcrumbs. Add the plain flour and a large pinch of salt, then pulse briefly to combine.
Step 2: Add the cold chopped butter and pulse until the mixture looks like large crumbs.
Step 3: Add the egg yolk and pulse until the dough comes together, adding 1 tablespoon cold water if it seems dry. Shape the dough into a disc, wrap in baking parchment, and chill for at least 30 minutes.
Step 4: Heat the oven to 180°C (160°C fan, gas mark 5). In a heavy frying pan, heat butter and 1 tablespoon olive oil over medium heat. Cook shallots, sage, and chopped chard stalks for 5-8 minutes until soft and caramelized.
Step 5: Add the chard leaves and cook until wilted, then remove from heat.
Step 6: Roll out the chilled pastry between two sheets of baking parchment to about the thickness of a £1 coin. Line a 20cm tart tin with the pastry and chill for another 30 minutes until firm.
Step 7: Toss the pear slices in 1-2 teaspoons of olive oil and spread on a baking sheet.
Step 8: Line the pastry case with scrunched baking parchment and fill with baking beans. Bake the pastry and the pears in the oven for 15 minutes.
Step 9: Remove the parchment and beans from the tart case and bake for an additional 8-10 minutes until the pastry base is golden and crisp. Remove pears from the oven.
Step 10: Lightly beat the eggs, season with grated nutmeg, then whisk in the crème fraîche.
Step 11: Stir in the torn gorgonzola pieces, then pour half the mixture into the pastry case.
Step 12: Layer two-thirds of the chard mixture over the custard, then arrange the roasted pear slices and remaining chard on top.
Step 13: Pour over the remaining custard mixture, dot with walnut halves, and bake for 28-30 minutes until golden and set.
Step 14: Allow the tart to cool for 20 minutes before slicing and serving.

Tips & Variations

For a vegetarian version, use a vegetarian-friendly blue cheese alternative.
Swap pears for apples or figs if desired for a different fruity note.
Chop walnuts roughly for extra crunch on top instead of whole halves.
If you don’t have chard, spinach or kale can be good substitutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The tart is best enjoyed fresh but still delicious cold as a snack.