Cookbook

Suggested by Rolande Calvo for 4 people.

For the pastry:

● 2 cups/200 grams of flour 

● 4 ounce/100 grams of softened, salted butter

● 1 egg yolk 

● 3 ounce/70 grams of shelled walnuts crushed into powder

● 1 tablespoon of brown sugar
● 4 tablespoons of hot water

Preparation of the pastry with walnuts

In a bowl, mix the flour and crushed walnuts. 
Add the butter while mixing with your fingertips.
 Beat the egg yolk with warm water and stir into the previously obtained mixture. Carefully incorporate ingredients without kneading otherwise the dough will become elastic, will harden when cooked and, as a result, will lose the desired texture. Form a ball and wrap with plastic film.  Place the dough in the refrigerator to rest for about an hour.

For the filling:
● 4 small ripe pears
● ½ / 200 grams Fourme d'Ambert or blue cheese

● ½ cup / 50 grams walnuts
● 7 ounces / 20centiliters fresh cream 

● 1 pinch pepper  of 4 pepper seasoning
● 2 handles corn/lamb’s lettuce 

● 1 teaspoon walnut oil

Preparation of the pie

Spread the pastry and place it in a pie dish. Pre-cook 15 minutes at 160° C/300° F. Leave the oven on during the preparation that follows. Crush the walnuts to powder and reserve some whole walnuts. 
Cut the pears into slices. Using a fork, crush the blue cheese and mix it with the fresh cream. Spread some of this mixture over the pastry. Sprinkle with pepper. Add pears and remaining fresh cream and cheese mixture. Bake in the oven for 30 minutes at 160° C/300° F. 
When the tart is cooked, arrange the lettuce, the rest of the walnuts and drizzle with walnut oil. Serve immediately.

Courtesy of Tartine Jeanne.