Gorgonzola Tart with Pear and Walnuts (TM6)

Dough

• 220 g plain flour plus extra for dusting
• 15 g olive oil
• 125 g water
• ½ tsp fine sea salt
• 1 pinch caster sugar

Topping

• 40 g halved walnuts
• 100 g chicory
• 150 g pear halved lengthways
• 100 g crème fraîche
• 2 pinches coarse salt flakes or to taste
• 2 pinches ground black pepper or to taste
• 100 g Gorgonzola dolce crumbled
• rocket leaves for garnising