Dessert

Pear, Walnut & Blue Cheese Tart Recipe

BySophie Carsel November 24, 2025November 24, 2025

Introduction

This pear, walnut, and blue cheese tart combines sweet, savory, and nutty flavors for a truly special dish. Perfect for a cozy lunch or elegant dinner, the crisp pastry holds a rich filling topped with roasted pears and crunchy walnuts.

A round tart with a golden crust sits on a white marbled surface, with one slice cut and slightly pulled out to show the layers clearly. The bottom layer is a firm, crumbly crust, topped with a creamy, light yellow cheese layer mixed with green leafy spinach. On top, thin slices of roasted brown pear are spread evenly, along with whole walnut halves and fresh green sage leaves scattered across. The tart is placed on a simple round metal tray, with a knife resting on the side, and a glass of white wine nearby. 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

Instructions

Step 1: Make the pastry by blitzing 50g walnut halves in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt, then pulse briefly to combine. Add the cold butter and pulse until the mixture looks like large crumbs. Add the egg yolk and pulse again until the dough comes together, adding 1 tablespoon cold water if it feels dry. Shape into a disc, wrap in baking parchment, and chill for at least 30 minutes.
Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 5. Heat the tablespoon of butter and 1 tablespoon of olive oil in a heavy-based frying pan over medium heat. Cook the shallots, sage, and chard stalks for 5-8 minutes until soft and starting to caramelize. Add the chard leaves and continue cooking until wilted, then remove from heat.
Step 3: 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, then chill for 30 minutes until firm. Toss the pear slices in 1-2 teaspoons olive oil and spread on a baking sheet.
Step 4: Scrunch up a sheet of baking parchment to line the pastry case, then fill with baking beans. Bake the pastry and pears together for 15 minutes. Remove from the oven, take out the parchment and beans, then bake the pastry for another 8-10 minutes until the bottom is golden and crisp.
Step 5: Beat the eggs lightly in a bowl, season with nutmeg, then whisk in the crème fraîche. Stir in the torn gorgonzola pieces. Pour half the mixture into the tart shell, layer in two-thirds of the chard mixture, then arrange the roasted pear slices and remaining chard on top. Pour over the remaining custard, dot with walnut halves, and bake for 28-30 minutes until golden and set.
Step 6: Allow the tart to cool for 20 minutes before slicing and serving. Enjoy the balance of creamy cheese, sweet pear, and crunchy walnuts in every bite.

Tips & Variations

Use a vegetarian blue cheese alternative if you prefer a meat-free option without compromising on flavor.
Swap the chard for spinach or kale if desired, adjusting cooking times accordingly.
For a sweeter touch, drizzle a little honey over the tart just before serving.

Storage

Store any leftover tart covered in the fridge for up to 2 days. Reheat gently in the oven at 160°C (320°F) for 10-15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.