A very moorish pear and maple tart that will satisfy even the sweetest of tooths


  • 1 Butter
  • 1 tbsp, plus an extra 1-2 tsp Olive oil
  • 200g Rainbow chard stalks finely chopped and leaves roughly chopped
  • 375g Pre-rolled shortcrust pastry
  • 2 Pears Halved, cored and sliced
  • 3 Large eggs
  • Grating of nutmeg
  • 150g Crème fraîche
  • 75g Pure Canadian maple syrup
  • 100ml Double cream
  • 150g Vegetarian blue cheese
  • 50g Walnut halves


  • STEP 1

    Preheat the oven to 180°C/Gas Mark 4. Heat the butter and 1 tbsp oil in a heavy-based frying pan over a medium heat. Add the chard stalks and fry for 5-8 minutes until soft and starting to caramelise.
    Add the chard leaves and continue to cook until the leaves have wilted, then remove from the heat.

  • STEP 2

    Line a 20cm tart pan with the pastry and fill with baking beans. Toss the pear slices in 1-2 tsp oil and place on a baking sheet. Bake both in the oven for 15 minutes then remove 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.

  • STEP 3

    Meanwhile, lightly beat the eggs in a bowl. Season with nutmeg and whisk in the crème fraîche, maple syrup and double cream. Stir in the cheese then pour half the custard mixture into the tart case.

  • STEP 4

    Add half the chard and the rest of the custard and the remaining chard. Top with the roasted pear slices and the walnuts and bake for 28-30 minutes, or until golden and cooked through.

  • STEP 5

    Leave to cool for 20 minutes, then slice and serve.

Recipe and image courtesy of Maple from Canada