If you don't have any flour, a store-bought pastry base works just as well for this tart. Photo / Babiche Martens

Wholemeal Pear, Blue Cheese & Rocket Tart

This delicious tart can easily be adapted to suit the ingredients you have on hand

There is such a great set of flavours in this tart. Pears, blue cheese and walnuts. If you don’t have wholemeal flour (or any flour!), you could either make this as a frittata with no pastry, or use store-bought.

Plain flour is another option if that’s all you have. Feta, goat cheese or even cheddar would all be a delicious subsitute for the blue cheese.

Toasting the walnuts fresh makes all the difference when adding them to the salad that sits on top of the tart.

Serves 6

1 ½ cups wholemeal flour
½ tsp salt
100g butter, cubed
1 egg
2 Tbsp water

2 cups rocket
3 eggs
½ cup sour cream
100g blue cheese
1 pear, cored and sliced

2 cups rocket
1 pear, cored and sliced
½ cup toasted walnuts
50g crumbled blue cheese
Drizzle of olive oil and squeeze of lemon

1. Preheat an oven to 180C.

2. Place the flour and salt into a kitchen processor. Add the butter, blitzing until fine breadcrumbs form. Add the egg and water, blitzing to make the dough. Roll out on a lightly floured bench and press into a 23cm tin. Bake blind for 15 minutes.

3. Roughly chop the rocket and place into a bowl with the eggs, sour cream and crumbled blue cheese, combining well. Pour into the pastry case. Place the sliced pear on the top pressing in just a little. Bake for 35 minutes until just set. Remove and cool.

4. To make the salad, combine the rocket, pear, walnuts and cheese in a bowl. Drizzle with a little oil and lemon juice and serve on top of the tart.

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New Zealand Herald

New Zealand Herald

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