Serves 2
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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.
  2. On a lightly floured surface, roll out the pastry to ½cm thick. Cut the pastry into a rough circle measuring around 10cm in diameter. Use the tip of a sharp knife to mark out a border about 1cm in from the edge of the pastry, being careful not to cut all the way through.
  3. Slice the pears and fan them out over the pastry base.
  4. Brush the pears with the melted butter. Brush the border of the pastry with the beaten egg.
  5. Bake for 15-18 minutes until the pastry is crisp and golden and the pears are soft and slightly caramelised.
  6. Lightly toast the walnuts on a dry pan over a medium-high heat for 2-3 minutes until you notice a colour change. Drizzle in the honey, port and balsamic vinegar and toss the nuts in the mixture until well coated and glistening. Spoon out onto a sheet of baking paper to cool, separating the nuts where possible.
  7. Once the tart is cooked, crumble over the blue cheese and return to the oven for one minute to melt slightly. Top with the nuts and serve with a green salad.

Nutrition Facts

Per Serving 836kcals, 53.2g fat (19.6g saturated), 77.9g carbs, 30g sugars, 16g protein, 8g fibre, 0.654g sodium