STILTON AND FRESH PEAR TART
From thebritishshoppe.com. Nice for lunch, with a salad. Stilton cheese can be found at Trader Joes. I like the one with cranberries and I think it would be especially good in this recipe.
Provided by Pesto lover
Categories < 60 Mins
Time 50m
Yield 1 tart
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Mix flour and salt together. With your fingers, mix in butter that is at room temperature until crumbly.
- Press into bottom of 8" or 9" tart pan with removable bottom. Prick holes in bottom of pastry with a fork.
- Blind bake for 5 minute Remove from oven and let cool.
- Turn oven down to 350°F.
- Sprinkle crumbled stilton into cooled pastry shell.
- Place sliced pear over stilton, in a spoke pattern.
- Beat eggs and then beat in the half and half.
- Pour egg mixture over the pears and stilton until the tart pan is almost full.
- Bake for 30-40 min or until set.
- Let cool for 5 minutes before cutting and serving.
Nutrition Facts : Calories 3077.1, Fat 202.3, SaturatedFat 122.9, Cholesterol 1138, Sodium 5295.3, Carbohydrate 217, Fiber 11.3, Sugar 19.6, Protein 99.8
PEAR, WALNUT & BLUE CHEESE TART
Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course
Provided by Rosie Birkett
Categories Dinner, Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
- Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
- Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
- Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
- Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.
Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
ENDIVE, STILTON AND PEAR TART
A lovely appetizer or lunch dish.
Yield Serves 8
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté until endive is golden, about 8 minutes. Add pears and vinegar and cook until pears are tender, about 2 minutes. Transfer to bowl and cool.
- Preheat oven to 425°F. Place both pastry sheets on lightly floured work surface. Cut one 9-inch round from each pastry sheet. Place 1 round on heavy cookie sheet. Brush pastry with egg. Stir cheese and chives into endive mixture. Arrange endive mixture atop pastry round, leaving 1/2-inch border. Cover with remaining pastry round. Press and crimp edges to seal. Brush tart with egg. Using small sharp knife, cut small hole in center of tart. Freeze 10 minutes.
- Bake tart until puffed and golden brown, about 25 minutes. Let tart stand 1 hour before serving.
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