Pre- heat fan forced oven 150 °C .
Take a 13cms x 36cms (5ins x 14ins) rectangular tart tin lined with baking paper and cut pastry to fit.
Place blue cheese, quark, eggs and salt in food processor blend until smooth. Pour into tart tin. Place in oven for 20 mins.
To top with pear. Cut 1 Williams pear into wedges, pan fry in butter till golden. Place on top of tart once finished cooking
Serve alongside the candied pecan salad.
Place ½ cup Pecan pieces, ½ cup caster sugar and 1 table spoon water in small saucepan. On low heat, stir until sugar dissolves, brushing down sides with water until boiling. Boil until syrup turns caramel colour.
Coat pecans and place on greaseproof paper till cool.
Place on top of fresh mixed leaf lettuce.
In a bowl, add the juice of 1 pear, 20ml olive oil, 20 ml Verjuice and season with Salt/pepper. Combine all ingredients and whisk.
Pour over the candied pecan salad.
Enjoy your Pear and Blue Cheese Tart with the candied pecan salad!