Pear, Spinach & Blue Cheese Tart Ingredients: 250g flour 125g cold butter, chopped cup iced water pinch salt 2 onions 2 tablespoons butter 425g tin pear halves 1 bunch spinach 200g strong Blue Cheese (try the Top Paddock Jumbunna Blue) 4 eggs 500ml milk salt pepper 2 tablespoons grated parmesan Method: 1. To make the pastry, put the flour and butter into a food processor. When the mixture resembles fine breadcrumbs, add the water. Take out of the food processor. Knead lightly. Roll out and line a 30cm flan case. Refrigerate for at least 30 minutes. NB: Shortcrust pastry can be substituted for this recipe. 2. Chop the onions and cook until golden brown in the butter. Put the onions into a sieve to drain off the butter. 3. Drain the pears and cut in half. Wash the spinach well and cook in a little water for a minute, immediately drain and plunge into cold water. Squeeze all the water out of the spinach and chop roughly. Crumble the blue cheese. 4. Beat the eggs with the milk, salt and pepper. Set aside. 5. To assemble the tart, spread the onions on the bottom, then the spinach, arrange the pears around the edge and lastly the blue cheese all over the tart. Fill with egg mixture and sprinkle the top with the parmesan. 6. Bake in a pre-heated oven at 200ºC for 40 minutes or until golden brown.