Maple, pear, walnut & blue cheese tart

Tuck into this blue cheese tart combined with maple, pear and walnut for a totally yummy meal, courtesy of Maple from Canada.

Maple, pear, walnut & blue cheese tart Image credit: Maple from Canada
Brought to you by Maple from Canada

This combination of flavours is a sure winner for a dinner party, picnic or lunchtime snack! 

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  • pre-rolled short crust pastry
  • 1 tbsp butter
  • 1 tbsp olive oil, plus an extra 1-2 tsp
  • 200g (7oz) rainbow chard, stalks finely chopped and leaves roughly chopped
  • 2 pears, halved, cored and sliced
  • 3 large free-range eggs
  • grating of nutmeg
  • 150g (5½ oz) crème fraîche
  • 150g (5½ oz) blue cheese
  • 50g (1¾ oz) walnut halves
  • 75ml (2¾ fl oz) pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 100ml (3½ fl oz) double cream


Preheat the oven to 180°C/Gas Mark 4.
Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, then fry the chard stalks for 5-8 minutes until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
Line a 20cm (8in) tart with the pastry and fill with baking beans.
Toss the pear slices in 1-2 tsp oil and place on a baking sheet.
Put the tart tin and baking sheet in the oven for 15 minutes, then remove both from the oven. Remove the baking beans from the pastry case and continue to bake for a further 8-10 minutes until the bottom is golden and crisp.
Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche, maple syrup and double cream. Stir in the cheese, then pour half the mixture into the tart case.
Add half the chard and the rest of the custard, then add the remaining chard. Top with the roasted pear slices and the walnuts and bake for 28-30 minutes, or until golden and cooked through. Leave to cool for 20 minutes, then slice and serve.

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