120g crumbled blue cheese (for something special try the French blue cheese Roquefort)
Pre-heat oven to 180c fan-forced (200c non-fan). Use a 26cm round plate to cut a circle of pastry, then line a 23cm loose-bottomed tart tin with pastry (remaining pastry can be returned to freezer if within 24 hours of defrosting). Line the pastry with baking paper and fill to the top with baking weights(this supports the sides as well as weighing down base during baking) .
Bake in oven for 25 minutes or until sides look golden. Remove from oven and scoop out baking weights (a plastic measuring spoon works well), remove paper and place back in the oven for 8 – 10 minutes until base of tart is golden.
Reduce oven to 160C fan-forced.
Sauté the onion with some salt & pepper over medium heat until translucent, 3 to 5 minutes.
Remove from the heat and stir in the diced pear and ham.
In a pouring jug blend together the crème fraiche, eggs and a couple of gratings of nutmeg, whisk until combined then stir in the parsley.
Spread the onion, pear, ham mixture over the base of the tart then top with the blue cheese.
Set the tart on a baking tray, take this to the oven, have the jug with cream mixture close at hand, open the door of the oven and rest the baking tray on an oven rack, now pour in the cream mixture as close to the top of tart as possible, gently slide the baking tray into the oven.
Close the door and bake for 30 minutes or until set and golden at 160c fan-forced. Remove from oven and leave for 20 minutes or so before removing tart tin, serve at room temperature the same day.