Pear and Blue Cheese Tart

For the pastry:

300g flour

150g cold butter, cubed

pinch of salt

cold water

For the filling:

30g butter, softened

1 tbsp olive oil

3 firm pears

1 large red onion, finely sliced

2 tbsp butter

50g Roquefort cheese

40g toasted walnuts

salt and black pepper

Preheat the oven to 180°C, (180° Fan, gas 6). Grease a 28cm flan dish with 10g of the butter.

Make the pastry: Add the flour, butter and salt to a food processor and pulse. Pour in icy water gradually until it forms a ball. Shape into a smooth disc, and refrigerate for 20 mins.

Roll out pastry into a 3-4mm thick circle to fit the dish. Prick the base. Use baking paper and baking beans to bake blind for 10 minutes. Set aside.

Use another 10g of the butter to grease a baking tray. Peel and core the pears, then halve them and bake in the oven for 20 mins. Allow to cool, then cut into 1/2cm slices.

Add the olive oil to a frying pan over low heat and cook the red onion, stirring occasionally, until soft and browned- 15-20 minutes. Cool, and season with salt and pepper.

Add the onion to the tart shell, covering the base, then arrange the pear slices in concentric circles.

Sprinkle the crumbled cheese over the tart, then use the remaining 10g butter to dot over the pears.

Bake at 200°C for 30 mins, or until the pastry is crisp and golden. Decorate with toasted walnuts and serve warm.