Pastry:

• 2 c. gluten free flour mix (like King Arthur)
• 3/4 c. cold unsalted butter, coarsely chopped
• 1 tsp. salt
• 2 to 3 T. chilled sparkling mineral water

Filling:

• 8 oz. bacon, cut into 1/2" pieces
• 1/4 c. minced shallots
• 1/4 c. chopped walnuts, toasted
• 1/2 c. blue cheese, crumbled
• 1 bosc pear, peeled, cored, and cut in 1/4" slices
• 6 egg yolks
• 4 eggs, plus 1 extra, whisked for brushing
• 1 c. heavy cream
• 1/3 c. Dorothy Lynch Home Style
• 3/4 c. sour cream
• 1/2 tsp. ground cardamon
• pinch of ground nutmeg
• salt and freshly ground white pepper, to taste

Number of Servings: 8

Pastry:

Process flour, butter, and salt in food processor until fine crumbs form, add mineral water and pulse until mixture just comes together. Turn onto a lightly floured surface, knead until mixture just come together, wrap in plastic wrap, and refrigerate for at least 2 hours. Preheat oven to 350 degrees. Roll out pastry on a lightly floured surface to 1/8" thick and line an 11" tart pan, refrigerate to rest (30 minutes), then trim edges. Prick base all over with a fork, line with parchment paper and fill with pie weights. Bake until light golden color, about 10 -12 minutes, remove paper and weights, brush with beaten egg and bake until golden and crisp, another 6-8 minutes.

Filling:

Heat a frying pan over medium-high heat, add bacon and stir occasionally until crisp, remove with a slotted spoon and set aside. Add shallots to the pan, stir occasionally until soft, 4-5 minutes, season to taste with salt and freshly ground white pepper. Spread shallots in tart base, sprinkle bacon, walnuts, and blue cheese on top. Lay the pear slices over the top like spokes of a wheel. Reduce oven to 300 degrees F. Whisk together yolks, eggs, heavy cream, Dorothy Lynch, sour cream, ground cardamom, and nutmeg in a bowl to combine, season to taste with salt and freshly ground white pepper. Carefully pour into pastry crust so the pear slices stay in place. Bake until light golden and just set with a slight wobble in the center, about 35-40 minutes. Let stand 15 minutes, then serve hot.

Notes:
First Place Winner of 2017 Iowa State Fair Dorothy Lynch Dressing Gluten Free Cooking Contest