Stilton Spinach Tart with Walnuts

Ingredients

• 175 g spelt whole‑grain flour
• 1 tbsp spelt whole‑grain flour (for dusting)
• 2 egg yolks
• 100 g butter
• 1 tbsp butter (to grease the pan)
• Salt
• 1 pear
• 150 g spinach
• 200 g cream cheese (30% fat in solids)
• 1 egg
• 2 tbsp honey
• 1 tbsp Lemon Juice
• nutmeg
• 40 g walnut kernels
• 150 g Stilton (60% fat in solids)

Instructions

1. 1.

   Quickly knead 175 g flour, 1 yolk, butter pieces and a pinch of salt into a smooth dough; add cold water if needed. Shape into a ball, cover and chill for about 30 minutes.

2. 2.

   Meanwhile wash, halve, core and slice or shave the pear thinly. Clean and rinse the spinach, blanch in boiling salted water for 1 minute, then drain, shock in ice water and dry well.

3. 3.

   Grease the tart pan. Roll out the dough on a floured surface, place it in the pan, shaping a rim and pressing slightly up. Prick the base with a fork several times and bake preheated at 180 °C (fan 160 °C; gas 2–3) for about 10 minutes. Remove and cool for 5–10 minutes.

4. 4.

   Whisk together cream cheese, egg, remaining yolk, honey, lemon juice, salt and freshly grated nutmeg until smooth. Spread the mixture over the base and top with pear slices, spinach and walnuts. Crumble Stilton on top and pour two‑thirds of it over the filling.

5. 5.

   Bake in the oven for another 30 minutes until golden brown. Remove and serve garnished with the remaining Stilton and a drizzle of honey.