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    Home / Main Courses / Entrees

    Pear, Blue Cheese and Hazelnut Tart

    Published Jan 31, 2011

    Jump to Recipe Print Recipe

    overhead shot of tart
    One summer afternoon between my junior and senior years of high school my mom and I took a walk (more of a sweaty stagger in the Woodland Hills heat) to a nearby restaurant for lunch. We managed to stop squabbling long enough to enjoy the food at Villa Piacere, and dessert consisted of cake and brandy-soaked cherries, which, to my delight, got me tipsy. I had been looking for a summer job for the past several weeks, with no luck. Emboldened, I asked the hostess about possible employment. When she handed me an application for a serving position, I explained that, actually, I preferred to work in the kitchen. She gave me a quizzical look, left again, and returned with the head chef, who smirkingly agreed to give me a shot in the pantry.

    tart crust
    Serge had a thick, Southern French accent, and though in the midst of 4 years of highschool french classes, I could barely understand a word he said in any language. Your stereotypical, hot-tempered French chef, he would scream when things didn't go his way. One day while demonstrating how to make crème brulées, he confided that he had a daughter around my age. 'She does not go near zee kitchen,' he said, apparently perplexed, then proceeded to berate me for over-soaking the tiramisù.

    pear and blue cheese on a board
    I probably learned more during the two months working at Villa Piacere than I have at any other job or school, put together, including which bartenders would trade me a piña colada for a slice of cheesecake and how to make the cooks laugh by swearing in Spanish. My duties consisted of prepping all the salad makings and cold appetizers, including cooking shrimp and ripping their legs off and hacking up huge chunks of bloody tuna; making fresh pasta, including squid ink linguine; baking fresh rosemary-garlic rolls and making and plating all the desserts: tiramisu, pots de creme, cheesecake, and more. Looking back, I can't fathom how I could have possibly gotten everything done in the short amount of time I had, and I wonder to this day why Serge decided to hire slow, inexperienced me for such a challenging position (daughter issues, perhaps?).

    top down shot of tart and chopped hazelnuts
    Serge had little respect for his clientele. One day, when I asked if I could do a baked goat cheese salad ala Cafe Fanny he spat, 'Zee Americans, zay do not like zee goat cheese. Zay like zee shrimp!' and insisted instead on a large platter of seafood louis. (To my delight, I did do the goat cheese salad one night when Serge was off and it was the top seller that evening, and remained on the menu for years afterward.)

    top down shot of tart pre baking
    Serge once showed me how to make the blue cheese dressing, and instructed me to use both blue cheese and roquefort. 'What's the difference?' I asked. Shocked by my ignorance, Serge enlightened me, 'Zee blue cheese is Americain, zee roquefort is French.' The way he phrased it left no question as to which was the superior cheese.

    tart pre baking
    You can use any blue cheese you like for this tart, and I promise not to berate you for it. This time I used a creamy Saint Agur, but a sweet gorgonzola would be tasty, too, or even a soft chèvre or a creamy brie. The recipe comes from The American Boulangerie, by Pascal Rigo, a French chef himself, and daddy of the La Boulange. Sweet, ripe pears combine with blue cheese, hazelnuts and a bit of custard in a buttery tart shell to make a richly satisfying brunch or supper. Use any nuts you like in place of the hazels, such as pine nuts, walnuts or pecans. If you want to substitute apples for the pears, peel them and slice them very thinly as they are firmer and take longer to cook than pears. I would go with a semi-firm, semi-tart apple such as fuji, gala, pink pearl or pink lady.

    blue cheese tart with slices taken out
    This tart is assembled in an un-baked crust, which makes things simpler than having to deal with pie weights and all that, but the crust does turn out softer than it would were it par-baked. If you choose to par-bake, line the crust with parchment and pie weights (or clean pennies) and bake at 400º for 15 - 20 minutes, then remove the weights and bake another 5 minutes to dry out the bottom. Proceed with the tart from there, baking the assembled tart at 350º until the filling is puffed and set, 25 - 30 minutes.

    blue cheese tart on a plate

    For more savory tart recipes:

    • Smashed White Bean Salad Tartines with Herbs & Watermelon Radish 
    • Rustic Heirloom Tomato Tart {gluten-free}
    • Ricotta and Roasted Beet Tart with Beet Greens Pesto {gluten-free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pear, blue cheese and hazelnut tart recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Pear, Blue Cheese and Hazelnut Tart

    Print Recipe Pin Recipe
    This delicious savory tart is packed full of flavor.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Chilling time: 30 minutes
    Total: 1 hour 5 minutes
    Servings: 8 servings (one 10 or 11" tart).

    Ingredients

    All-Butter Pate Brisée

    • 3/4 cup all purpose flour
    • 1/2 cup whole spelt or whole wheat pastry flour
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 stick unsalted butter, cold, in 3/4" dice (4 ounces, 8 tablespoons)
    • 4 - 6 tablespoons ice water, as needed

    Tart filling:

    • 1/2 cup raw hazelnuts
    • 2 large, ripe but firm pears (preferably Bartletts), cut off the core and sliced lengthwise 1/4" thick
    • 4 ounces blue cheese (such as Roquefort, St. Agur or gorgonzola)
    • 1/2 cup milk
    • 1/2 cup crème fraîche
    • 1 large egg
    • 1/2 teaspoon salt
    • a few turns black pepper

    Instructions

    For the crust:

    • In a large bowl, whisk together the flours, sugar and salt. Scatter the butter pieces over the top and rub with your fingertips until the mixture is the texture of cornmeal with some larger, pea-sized butter chunks remaining. Sprinkle the ice water over 1 tablespoon at a time, tossing with your fingers or a rubber spatula, until the dough begins to clump together and no loose, floury bits remain. Gather the dough into a ball, flatten into a disc and wrap tightly in plastic wrap or a plastic bag. Chill at least 30 minutes, or until firm.
    • Remove the dough from the fridge and roll out on a lightly floured surface into a 12 - 14" round (depending on the size of your pan). Fit the dough into a 10" or 11" tart pan. Trim the overhang to 1 inch, then fold it over to make a lip, pressing the sides gently.Freeze the tart crust while you prepare the filling ingredients.

    For the filling:

    • Position a rack in the bottom of the oven, place a baking stone on the rack if you've got one, and preheat the oven to 350º.
    • Place the hazels on a small baking pan and toast 10 - 12 minutes until fragrant and the skins are starting to peel away from the nuts. Let cool until handleable, then rub between your hands to remove as much of the skins as possible. Coarsely chop the nuts.
    • Increase the oven temperature to 425º.
    • Measure the crème fraîche and milk in a 2-cup measure, and whisk in the egg, salt and pepper. Arrange the pears in the bottom of the unbaked, frozen tart shell. Crumble the cheese over, and sprinkle with half the nuts. Pour the custard over the pears and sprinkle with the remaining half of the nuts. Immediately place the tart pan on a baking sheet and place in the oven on the baking stone.
    • Bake the tart until the crust and top are golden, 35 - 40 minutes. Serve warm or at room temperature. The tart is best soon after being baked, but will keep in the fridge for a few days. Warm in the oven or toaster oven before serving.

    Notes

    This tart can stand many variations. The first time I made it, I used all heavy cream in the custard in place of the crème fraîche and milk. This time around, I used a combination of quark and heavy cream. You can substitute walnuts, pecans, or pine nuts for the hazels if you prefer. If you use apples in place of the pears, slice them 1/8" thick; I would go with fujis, galas or pink ladies. Serve this rich tart with a crisp salad of arugula, beets, fennel and vinaigrette, and a glass of prosecco or sauvignon blanc.
    All-Butter Pate Brisée can be subsituted with half recipe of sourdough pate brisee.
    Adapted from Martha Stewart's Baking Handbook.
    Tart filling adapted from The American Boulangerie.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 345kcalCarbohydrates: 24gProtein: 8gFat: 24gSaturated Fat: 12gCholesterol: 70mgSodium: 517mgPotassium: 192mgFiber: 3gSugar: 6gVitamin A: 615IUVitamin C: 2.6mgCalcium: 129mgIron: 1.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Pear, Blue Cheese and Hazelnut Tart

    One 10 or 11" tart, 8-ish servings

    This tart can stand many variations. The first time I made it, I used all heavy cream in the custard in place of the crème fraîche and milk. This time around, I used a combination of quark and heavy cream. You can substitute walnuts, pecans, or pine nuts for the hazels if you prefer. If you use apples in place of the pears, slice them 1/8" thick; I would go with fujis, galas or pink ladies. Serve this rich tart with a crisp salad of arugula, beets, fennel and vinaigrette, and a glass of prosecco or sauvignon blanc.

    All-Butter Pate Brisée (or use a half recipe of sourdough pate brisee)
    Adapted from Martha Stewart's Baking Handbook

    3/4 cup all purpose flour
    1/2 cup whole spelt or whole wheat pastry flour
    1 teaspoon sugar
    1/2 teaspoon salt
    1 stick (4 ounces, 8 tablespoons) unsalted butter, cold, in 3/4" dice
    4 - 6 tablespoons ice water, as needed

    Tart filling:
    Adapted from The American Boulangerie

    1/2 cup raw hazelnuts
    2 large, ripe but firm pears (preferably Bartletts), cut off the core and sliced lengthwise 1/4" thick
    4 ounces blue cheese (such as Roquefort, St. Agur or gorgonzola)
    1/2 cup milk
    1/2 cup crème fraîche
    1 large egg
    1/2 teaspoon salt
    a few turns black pepper

    For the crust:
    In a large bowl, whisk together the flours, sugar and salt. Scatter the butter pieces over the top and rub with your fingertips until the mixture is the texture of cornmeal with some larger, pea-sized butter chunks remaining. Sprinkle the ice water over 1 tablespoon at a time, tossing with your fingers or a rubber spatula, until the dough begins to clump together and no loose, floury bits remain. Gather the dough into a ball, flatten into a disc and wrap tightly in plastic wrap or a plastic bag. Chill at least 30 minutes, or until firm.

    Remove the dough from the fridge and roll out on a lightly floured surface into a 12 - 14" round (depending on the size of your pan). Fit the dough into a 10" or 11" tart pan. Trim the overhang to 1 inch, then fold it over to make a lip, pressing the sides gently.Freeze the tart crust while you prepare the filling ingredients.

    For the filling:
    Position a rack in the bottom of the oven, place a baking stone on the rack if you've got one, and preheat the oven to 350º.

    Place the hazels on a small baking pan and toast 10 - 12 minutes until fragrant and the skins are starting to peel away from the nuts. Let cool until handleable, then rub between your hands to remove as much of the skins as possible. Coarsely chop the nuts.

    Increase the oven temperature to 425º.

    Measure the crème fraîche and milk in a 2-cup measure, and whisk in the egg, salt and pepper. Arrange the pears in the bottom of the unbaked, frozen tart shell. Crumble the cheese over, and sprinkle with half the nuts. Pour the custard over the pears and sprinkle with the remaining half of the nuts. Immediately place the tart pan on a baking sheet and place in the oven on the baking stone.

    Bake the tart until the crust and top are golden, 35 - 40 minutes. Serve warm or at room temperature. The tart is best soon after being baked, but will keep in the fridge for a few days. Warm in the oven or toaster oven before serving.

    tart on plate

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    Reader Interactions

    Comments

    1. Sigal Sahar says

      February 01, 2011 at 4:43 am

      Yummm! I love your stories & style! Thanks for the tasty read. :)

      Reply
      • Alanna says

        March 14, 2014 at 5:37 pm

        Aw! A very belated "you're welcome," Sigal!!!

        Reply
    2. Katherine says

      March 13, 2014 at 6:09 pm

      Huh. This is not at all what I was looking for. I've got some squid in the freezer... um, and here I am.

      Loved the story by the way. Have you ever read any of Peter Mayle's books? A Year in Provence? Hilarious. But only if you have any experience with the French.

      I love fresh pears but in cooking they are always so bland. As a matter of fact I had a pear shooter recipe for years and finally made it. Very disappointing.

      I think this combo will do the trick. And you are right - what a great brunch dish. Will post back when I've actually made it!

      Reply
      • Alanna says

        March 14, 2014 at 5:40 pm

        Haha, well you won't find any squid recipes here, unfortunately. :) I went on a Peter Mayle bender this time last year, and read through all of his fiction. I love him! My friend's mom actually lives in the same French village as him. I'll have to re-read A Year in Provence, though, since I haven't read that one in many years.

        I like to pair pears with vibrant flavors because their taste is so subtle, but I've had some very flavorful ones, too, if you let them get good and ripe in the fall. I hope you give this tart a go! Happy cooking, Katherine. :)

        Reply
    3. Nicole says

      March 19, 2018 at 2:32 pm

      Does the cream need to be heated before the egg is added (a la a regular custard) or is it okay to combine them at room temp? Thank you!

      Reply
      • Alanna says

        March 19, 2018 at 7:53 pm

        Fine to combine at room temp!

        Reply

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