Pear_ Spinach _ Blue Cheese Tart by bnmbgtrtr52


									Pear, Spinach & Blue Cheese Tart

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
2 tablespoons grated parmesan

  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.

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