Pear & Potato Tart with Montagnolo Affine | Greendale Farm Shop

Name: Pear & Potato Tart with Montagnolo Affine | Greendale Farm Shop
Ingredients: 200g Plain Flour , plus extra for dusting; Small pinch of Sea Salt; 110g Unsalted Butter , cubed; 2-3 tbsps fridge-cold Water; 50g Walnuts, chopped; 150g Potatoes , peeled and cut into small dice; 20g Unsalted Butter; Olive Oil; 1 small Brown Onion, peeled, halve and sliced finely; 1 Conference or other eating Pear 1, peeled, cored and cut into small dice; 1 medium Greendale Free-Range Egg; 100ml Double Cream; 50ml Milk; Small bunch fresh Thyme , leaves only (leave a couple of sprigs to decorate the tart); 100g Montagnolo Affine Blue Cheese , crumbled (this particular blue cheese is suitable for vegetarians, but many blue cheeses are not, so it’s well worth checking); Sea Salt and freshly ground Black Pepper

greendale.com

This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell. Serves 6.

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Ingredients

200g Plain Flour , plus extra for dusting
Small pinch of Sea Salt
110g Unsalted Butter , cubed
2-3 tbsps fridge-cold Water
50g Walnuts, chopped
150g Potatoes , peeled and cut into small dice
20g Unsalted Butter
Olive Oil
1 small Brown Onion, peeled, halve and sliced finely
1 Conference or other eating Pear 1, peeled, cored and cut into small dice
1 medium Greendale Free-Range Egg
100ml Double Cream
50ml Milk
Small bunch fresh Thyme , leaves only (leave a couple of sprigs to decorate the tart)
100g Montagnolo Affine Blue Cheese , crumbled (this particular blue cheese is suitable for vegetarians, but many blue cheeses are not, so it’s well worth checking)
Sea Salt and freshly ground Black Pepper