Pear and roquefort tart

Method

1. To make the pastry, put the flour and a pinch of salt in a bowl, then add the chilled butter and rub in, using your fingers, until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then gradually add just enough chilled water to bring the mixture together into a firm dough – don’t add too much water or the dough may become sticky. (Alternatively, whizz the flour, salt and butter in a food processor until it resembles fine breadcrumbs, then add the egg yolk and the water. Pulse to bring the dough together.)
2. Roll out the dough into a circle on a lightly floured surface to the thickness of a £1 coin, then loosely roll the pastry around the rolling pin. Unroll it over a lightly greased 23cm fluted tart tin with a removable base, then gently push the pastry into the tin using a little ball of floured pastry to help you ease it into the tin’s edges and flutes. Roll the rolling pin over the top to trim the edges. Prick the base all over with a fork, line the case with baking paper and fill with baking beans. Chill for 30 minutes.
3. Meanwhile, heat the oven to 200°C/fan180°C/gas 6. Blind bake (see our how to video below) the pastry case for 20 minutes, then remove the paper and beans and bake for 10 minutes more until the pastry begins to turn golden. Remove from the oven, brush the pastry with beaten egg yolk (see tips), then return to the oven for 5 minutes.
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4. Arrange the pears in neat circles to cover the base of the case. Bake for 10-12 minutes until the pears begin to soften. Heat the oil in a frying pan and fry the lardons until golden, then set aside. Turn down the oven to 180°C/fan160°C/gas 4.
5. Put the mascarpone in a bowl and stir briefly to soften, then add the beaten eggs and milk. Stir until smooth and combined. Season with a little salt and lots of black pepper (the bacon and roquefort are salty), then stir in the chopped thyme.
6. Scatter the cooked lardons and the roquefort over the softened pears, then pour over the mascarpone mix. Sprinkle over some small thyme sprigs and bake for 25 minutes or until the filling is set and golden. Once cooked, leave to cool in its tin before removing.
7. Serve at room temperature with lightly dressed salad leaves.