Easter tends to creep up on us each year here at Yallamundi – surprising us with an extra-long weekend and some much-needed family time.
If you’re sitting down to a lovely lunch on Easter Sunday, why not make this beautiful pear and blue cheese tart. The sweet and tangy recipe uses our very own organic eggs to make something truly special – we hope you enjoy it, and wish you a very happy Easter from all of us here on the farm.
Serves: 6
Ingredients
For the pastry
- 250g plain flour
- 125g salted butter, cubed
- 1 Yallamundi Organic Free Range Egg yolk – reserve the egg white for the filling
- 125ml cold water
For the tart
- 1 beurre bosc pear, sliced into thin wedges
- 5 Yallamundi Organic Free Range Eggs and the reserved egg white
- 300ml pouring cream
- 100g creamy blue cheese, broken into small pieces
- Salt and pepper to season
Method
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Briefly whizz together the flour and butter in the bowl of a food processor until the butter has been cut into small pieces. Stop the processor and add the egg yolk. Turn the processor back on and drizzle in the cold water until the pastry just comes together in the bowl. Stop the machine and tip the pastry onto the bench, then form it together into a disc, wrap and chill for at least 30 minutes.
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Grease the bottom and sides of a 25cm tart tin with a removable base with a little olive oil or butter.
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Remove the chilled pastry dough from the fridge and dust your bench top with a little flour. Roll the pastry out into a large circle a few centimetres larger than the size of the tart tin and gently drape into the tin. Press the pastry up the sides of the tin and fold over any excess pastry to create a neat edge. Crimp the edge of the pastry if desired.
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Chill the lined tart tin in the fridge for 30 minutes.
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Preheat the oven to 180°C.
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Place the chilled, pastry lined tart tin on a baking tray, line the pastry with foil and fill with baking weights. Bake in the oven for 30 minutes.
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While the pastry is baking, prepare the tart fillings.
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Toss the pear wedges in a little olive oil and season with salt and pepper. Bake in a tray in the oven for 20 minutes, before removing and setting aside to cool slightly and add to the filling.
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In a large jug, whisk together 5 whole eggs and 1 egg white with the pouring cream until smooth. Season with a little salt and pepper, remembering that the cheese will be salty so you may not need as much salt as you would usually use.
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Once the pastry has been baking in the oven for 30 minutes, remove from the oven and remove the baking weights.
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Arrange the pear wedges in the bottom of the baked pastry case. Pour in the egg and cream mixture and scatter with the small pieces of blue cheese.
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Carefully transfer the filled tart back to the oven and bake for another 25-30 minutes, or until the tart is just set in the centre and golden on top.
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Allow to cool in the tin for 10-15 minutes before removing and slicing to serve.
