For this tart you will need to first make a batch of Fathead Dough, click on the menu link above for the recipe.
1 ripe pear
150g chopped walnuts
Line a 8 inch by 5 inch deep-sided baking tray with greaseproof paper.
Preheat the oven to gas 3/ 325f/ 170c
Spread the Fathead Dough evenly over the base of the baking tray.
Slice the pear into rounds and layer over the dough, then sprinkle the walnut pieces evenly over them. Finally, slice the stilton and layer it over the top.
Bake for 15 to 20 minutes, serve warm or cold.
Store in a airtight container in the fridge for up to 3 days.
For how to make celeriac chips, please click on the menu button above for the ‘Veggies’ post.
For other posts in this category please click on the link in pink at the top of the page.
Stilton, Pear and Walnut Tart with celeriac chips.