A very moorish pear and maple tart that will satisfy even the sweetest of tooths
Maple, pear, walnut and blue cheese tart
A tasty pear and maple syrup tart with a difference
Prep: 30 mins
Cook: 44 mins
Published: May 25, 2022 at 3:25 pm
Ingredients
- 1 Butter
- 1 tbsp, plus an extra 1-2 tsp Olive oil
- 200g Rainbow chard stalks finely chopped and leaves roughly chopped
- 375g Pre-rolled shortcrust pastry
- 2 Pears Halved, cored and sliced
- 3 Large eggs
- Grating of nutmeg
- 150g Crème fraîche
- 75g Pure Canadian maple syrup
- 100ml Double cream
- 150g Vegetarian blue cheese
- 50g Walnut halves
Method
Step 1
Preheat the oven to 180°C/Gas Mark 4. Heat the butter and 1 tbsp oil in a heavy-based frying pan over a medium heat. Add the chard stalks and fry for 5-8 minutes until soft and starting to caramelise. Add the chard leaves and continue to cook until the leaves have wilted, then remove from the heat.
Step 2
Line a 20cm tart pan with the pastry and fill with baking beans. Toss the pear slices in 1-2 tsp oil and place on a baking sheet. Bake both in the oven for 15 minutes then remove from the oven. Remove the baking beans from the pastry case and continue to bake for a further 8-10 minutes until the bottom is golden and crisp.
Step 3
Meanwhile, lightly beat the eggs in a bowl. Season with nutmeg and whisk in the crème fraîche, maple syrup and double cream. Stir in the cheese then pour half the custard mixture into the tart case.
Step 4
Add half the chard and the rest of the custard and the remaining chard. Top with the roasted pear slices and the walnuts and bake for 28-30 minutes, or until golden and cooked through.
Step 5
Leave to cool for 20 minutes, then slice and serve.
Recipe and image courtesy of Maple from Canada
