Blue Cheese and Pear Tart with Toasted Walnuts

PREPARATION

• 1
  Grind half of the walnuts (50 g) in a food processor. Add the flour and a large pinch of salt, then mix.
• 2
  Add the cold butter cubes and one egg yolk, and mix only until just combined. (If dry, add 1 tbsp ice-cold water.)
• 3
  Form into a disc, wrap in baking paper, and chill in the refrigerator for at least 30 minutes.
• 4
  Preheat the oven to 180 °C. In a pan, melt the butter and sauté the shallots, sage, and spinach stems for 5–8 minutes, until softened and caramelized.
• 5
  Add the spinach leaves, wilt for 1–2 minutes, then remove from heat.
• 6
  Roll out the dough between two sheets of baking paper to about 3 mm thick, line a 20 cm tart tin with it, and return to the refrigerator for 30 minutes.
• 7
  Drizzle the pear slices with 1–2 tsp olive oil on a baking tray. Line the tart dough with baking paper, fill with pie weights (beans/baking weights).
• 8
  Bake for 15 minutes with the weights, also place the pears next to it. Remove both; remove the weights and paper, then bake the tart for another 8–10 minutes until golden and crispy.
• 9
  Meanwhile, lightly beat the eggs, season with nutmeg; mix in the sour cream, then fold in the gorgonzola.
• 10
  Pour half of the cream into the pre-baked crust, spread two-thirds of the spinach mixture over it.
• 11
  Arrange the baked pear slices and the remaining spinach on top, then pour over the remaining egg cream.
• 12
  Sprinkle the remaining 50 g of walnuts on top, and bake for about 30 minutes, until golden brown and completely set. Let cool for 20 minutes.