Pear,
spinach & blue cheese tart
This unusual tart is ideal for lunch, and can be eaten hot or cold.
ingredients
250g flour
125g cold butter, chopped
¼ cup iced water
good pinch of salt
2 onions
2 tablespoons butter
425g tin pear halves
1 bunch of spinach
200g strong blue cheese
4 eggs
500ml milk
salt
pepper
2 tablespoons grated parmesan
Method
To make the pastry, put the flour and butter into a food processor. When the
mixture resembles fine breadcrumbs, add the water. Take out of the food processor.
Knead lightly. Roll out and line a 30cm flan case. Refrigerate for at least
30minutes. NB: Short crust pastry can be substituted for this recipe.
Chop the onions and cook until golden brown in the butter. Put the onions into a
sieve to drain off the butter. Drain the pears and cut in halves. Wash the spinach
well and cook in a little water for a minute, immediately drain and plunge into
cold water. Squeeze all the water out of the spinach and chop roughly. Crumble the
blue cheese.
Beat the eggs with the milk, salt and pepper and set aside.
To assemble the tart, spread the onions on the bottom, then the spinach, arrange
the pears around the edge and lastly the blue cheese all over the tart. Fill with
egg mixture and sprinkle the top with the parmesan.
Bake in a pre-heated oven 200C for 40 minutes or until golden brown.
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