2 onions, chopped
2 tablespoons butter
2 cans (398ml) pear halves
1 bunch of spinach (definitely use more than less)
150g strong blue cheese
2 eggs
1 cup milk
salt
pepper
2 tablespoons grated parmesan

1. Prepare a tart crust and line a 9″ tart pan with the crust. Refrigerate for at least 30minutes.

2. Chop the onions and cook until golden brown in the butter. Put the onions into a sieve to drain off the butter.

3. Drain the pears and cut the halves in half.

4. Wash the spinach well and cook in a little water for a minute, immediately drain and plunge into cold water. Squeeze all the water out of the spinach and chop roughly.

5. Crumble the blue cheese.

6. Beat the eggs with the milk, salt and pepper and set aside.

7. To assemble the tart, spread the onions on the bottom, then the spinach, arrange the pears around the edge and lastly the blue cheese all over the tart. Fill with egg mixture and sprinkle the top with the parmesan.

Bake in a pre-heated oven at 390 degrees C for 40 minutes or until golden brown.