> All recipes > Autumn > FINE PEAR, WALNUT AND BLUE TART


35 min. 4 pers. Easy

A recipe for a pear, walnut and blue cheese tart, perfect with a salad.


At Oliviers&Co

Virgin walnut oil

The Classic olive oil

Balsamic vinegar of Modena Silver quality

At the market

1 shortcrust pastry

100g of white cheese

2 small pears

80g of Auvergne blue

30g walnuts


Fresh thyme


Preheat the oven to 200°C.

Place the shortcrust pastry on a cold baking tray, keeping the baking paper, and prick it with a fork.

Once the oven is hot, place it in the oven to precook the dough for about 5 to 10 minutes.

In a bowl, mix the fromage blanc with 2 sprigs of stripped thyme, 1 tbsp. olive oil, salt and pepper.

Wash the pears and cut them into very thin slices. Cut the Auvergne blue cheese into small pieces. Cut the nuts into large pieces. Reserve.

As soon as the base of the tart is golden, remove the tray from the oven and spread the fromage blanc mixture over the pastry, leaving a small centimeter of edge free. Spread the rest of the ingredients on top.

Return the pie to the oven for about 10 minutes to finish cooking. The dough should be golden brown.

When it comes out of the oven, sprinkle the tart with 1 tbsp. walnut oil. Serve with a mixed greens salad dressed with walnut oil and balsamic vinegar.

Oliviers & Co
Genève & Lausanne

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