13cms x 36cms or 5ins x 14ins rectangular tart tin lined with baking paper. Cut pastry to fit. Place blue cheese, quark, cream, eggs and salt in food processor blend until smooth, fold through leek. Pour into tart tin. Place in oven for 20 mins.
Place the vinegar and sugar into a fry pan bring to the simmer, stirring to ensure the sugar dissolves continue to simmer for 2 mins add butter and melt. Place the julienned pear gently into the vinegar syrup and cook for approx 2 mins without stirring, until most of the liquid is gone. When the tart is cooked plate up top with shoe string pear and serves with a salad.