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Grenoble walnut, pear and blue cheese pie

Grenoble walnut, pear and blue cheese pie


  • 10 Grenoble Walnuts PDO
  • 125 g butter
  • 200 g T65 wheat flour
  • 1 pinch of salt


  • 150 g blue cheese
  • 2 small pears
  • 20 cl soy cream
  • 15 cl milk
  • 3 organic or free-range eggs
  • 12 Grenoble walnuts PDO
  • salt and pepper

Serving 6


Prepare the pie crust. Crack the nuts and recover the kernels and broken pieces. Blend them to make a fine walnut powder. In a bowl, mix the flour, walnut powder and a pinch of salt with the butter with your fingertips to form a sandy dough. Knead until the dough is soft and non-sticky. If necessary, add a little water. Form a ball, film it and place it in the refrigerator for 30 minutes.

Preheat the oven to 180°C.

On a floured work surface, roll out the dough with a rolling pin and place it in a pie tin. Prick it with the tines of a fork. Place a sheet of baking paper on the tart base, cover with baking balls and bake in the lower part of the oven preheated to 180° for 15 minutes. Remove the balls. ● Prepare the filling. Break the walnuts and remove the kernels and broken pieces. Use a knife to coarsely crush them. Cut the blue cheese into thin slices. Wash the pears, cut them in half, remove the core and cut them into slices. In a salad bowl, mix the eggs, cream and milk. Salt and pepper.

Preheat the oven to 180°C.

On the pre-cooked tart base sprinkle 2/3 of the walnut chips, spread the slices of blue cheese, the pear slices, the remaining crushed walnuts and gently pour the egg mixture.
Bake for 25 minutes.

Serve the pie with walnuts, pear and blue cheese still warm, lukewarm or cold.

Author: Céline Mennetrier – Photo Credit: Aurélie Jeannette