Pear, Walnut, and Blue Cheese Tart with Swiss Chard

Prepare the walnut pastry: Place the walnuts in a food processor and pulse until they reach the consistency of fine breadcrumbs. Add the flour and a generous pinch of salt, pulsing briefly to combine. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Finally, add the egg yolk and pulse until a dough forms (if it feels too dry, add 1 tablespoon of cold water). Press the dough into a flat disc, wrap it in parchment paper, and refrigerate for at least 30 minutes.

Prepare the vegetable filling: Preheat your oven to 180°C (160°C fan/gas 5). In a heavy-based skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Sauté the sliced shallots, chopped sage, and finely chopped chard stalks for 5–8 minutes until they are soft and beginning to caramelize. Stir in the chopped chard leaves and cook just until wilted, then remove from the heat and set aside.

Roll and line the tart: Place the chilled pastry between two sheets of baking parchment and roll it out to the thickness of a small coin. Carefully line a 20cm tart tin with the pastry, trimming the edges, and chill for another 30 minutes to firm up. Meanwhile, toss the pear slices with 1–2 teaspoons of oil on a separate baking sheet.