Pear, Walnut & Blue Cheese Tart: A Savoury Bake for Mabon

As the Autumn Equinox arrives and the days begin to balance between light and dark, we turn to hearty, grounding foods that honour the gifts of the second harvest. Mabon is a time to celebrate abundance, show gratitude for what we’ve gathered, and prepare for the slower rhythm of the darker months.

This rustic tart is perfect for your Mabon table: rich, earthy, and just a little indulgent. Juicy pears, toasted walnuts, chard, and crumbles of tangy blue cheese come together in a walnut pastry that feels deeply rooted in the season. Whether served as a starter, part of a harvest feast, or simply alongside a glass of cider, it brings the spirit of Mabon into your kitchen.

🍂 Ingredients

For the pastry

• 50g walnut halves

• 150g plain flour

• 80g cold unsalted butter, chopped

• 1 egg yolk

For the filling

• 1 tbsp butter

• 1 tbsp olive oil (plus an extra 1–2 tsp for the pears)

• 4 shallots, sliced into half-moons

• Small bunch of fresh sage, finely chopped

• 200g chard (stalks finely chopped, leaves roughly chopped)

• 2 ripe pears, halved, cored, and thinly sliced

• 3 large eggs

• Grating of nutmeg

• 150g crème fraîche

• 150g Gorgonzola dolce or vegetarian blue cheese alternative, torn into pieces

• 50g walnut halves for topping

🔥 Method

1. Make the walnut pastry

Blitz the walnuts in a food processor until finely ground. Add the flour and a pinch of salt, pulse to combine, then add the butter and blend until it resembles large crumbs. Add the egg yolk and pulse again until the dough comes together. Add a splash of cold water if needed. Shape into a disc, wrap in baking parchment, and chill for at least 30 minutes.

2. Prepare the filling

In a frying pan, heat the butter and 1 tbsp oil. Cook the shallots, sage, and chard stalks for 5–8 minutes until soft and golden. Add the chard leaves and cook until wilted. Set aside.

3. Roll and pre-bake the pastry

Roll out the chilled pastry between two sheets of baking parchment to the thickness of a £1 coin. Use it to line a 20cm tart tin and chill again for 30 minutes. Meanwhile, toss the pear slices in a little oil.

Preheat the oven to 180°C (160°C fan). Line the pastry with parchment, fill with baking beans, and bake for 15 minutes alongside the pears on a baking tray. Remove the beans and parchment, then bake the tart case for a further 8–10 minutes until crisp.

4. Assemble and bake

Whisk the eggs with a little nutmeg and the crème fraîche. Stir in the crumbled cheese. Pour half of the mixture into the tart case. Layer in two-thirds of the chard mix, followed by the roasted pears and remaining chard. Pour over the rest of the custard and dot with the remaining walnut halves.

Bake for 28–30 minutes until golden and just set. Allow to rest for 20 minutes before serving.

🧡 Magical Notes

• Walnuts are sacred to wisdom and protection, and were often gathered at harvest festivals.

• Pears symbolise love, nourishment, and feminine energy—perfect for balance and blessing at Mabon.

• Sage offers purification and grounding, ideal for clearing your home and heart as the wheel turns.

• Blue cheese adds a bold, earthy energy that feels deeply rooted in the darker half of the year.

🌾 Final Thoughts

This tart is a celebration of the Earth’s abundance—sweet and savoury, soft and strong. It reminds us of Mabon’s message: to savour the richness of life, give thanks for what we have, and prepare for what lies ahead.

Pair it with roasted root veg, a crisp apple salad, or enjoy it on its own as a rich autumnal centrepiece.

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