Pear and blue cheese tart

[Serves 4]

230g flour
120g butter
1 egg yolk
A little cold water
½ cup toasted walnuts, finely chopped
Salt

For the filling

4 pears
150g blue cheese, crumbled
200g mascarpone
1 tbsp sherry
Sea salt and black pepper
1 tbsp brown sugar

To serve

Thyme and toasted walnuts

1 Preheat oven to 180ºC.
2 Place flour, butter and egg in a food processor and pulse until a dough forms. Add a little water if necessary.
3 Wrap pastry in clingfilm and allow to rest for 30 minutes in the fridge.
4 Roll out pastry on a floured surface, add walnuts and press into a 33x11cm tart tin, pricking the base with a fork. Cover with baking paper, pour over baking beads or rice, and bake for 10 minutes. Remove paper and bake for another 5 minutes. Set aside.
5 Core and quarter pears. Mix together blue cheese, mascarpone and sherry. Spoon mixture over base, top with pears, season. Sprinkle over brown sugar.
6 Bake for 20 minutes or until the pears are cooked through and golden.
7 Serve sliced, garnished with thyme leaves and extra walnuts.