For the dough
- 2 cups (250g) all-purpose flour
- 1/2 cup (120g) cold butter
- pinch of salt
- 1 egg
- 1–2 tbsp. ice water (maybe you need more)
For the filling
- 9 oz. (250g) potatoes
- 1 large onion, sliced
- 1 pear, cored and diced
- 2 eggs
- 7 oz. (200g) heavy cream
- fresh thyme
- 1/3 cup (40g) walnuts, chopped
- 3.5 oz. (100g) blue cheese
- 1.75 oz. (50g) grated cheese (e.g. mozzarella)
- For the pastry sift the flour in a large bowl. Add the salt and cold butter and cut with a pastry cutter into small pieces. Add the egg and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
- Cook the potatoes in some salt water until cooked through. Drain and let cool down a bit. Take the dough out of the fridge and roll out on a floured surface and transfer to a 9 inch (24cm) tart tin with loose bottom. Place again in the fridge for about 20 minutes.
- While the crust is cooling, slice the onions and fry in a bit of olive oil until soft and glossy. Wash and core the pear, then dice – add to the onions and fry as well until slightly browned. Remove from the heat. Peel the potatoes and slice. Set aside.
- Preheat the oven to 390˚F (200°C). In a mixing bowl whisk the eggs with heavy cream. Season with chopped thyme, salt and pepper. Set aside. Blind bake the crust for 10-15 minutes – the edges should have a light golden color – remove the baking beans and bake for another 5 minutes. Take out of the oven and reduce the heat to 350°F (180°C). Spread the fried onions and pears inside the crust, place the cooked potato slices and chopped walnuts on top. Pour the egg mixture on top, then sprinkle the blue cheese and grated cheese on everything. Bake for 25-30 minutes – the center should be still wobble a bit, when you move the tin. Let cool down a bit, then serve warm or at room temperature.
- Enjoy baking!
- Serving Size: 10