This week on Tuesdays with Dorie we are baking from the Salty Side Up section of Baking with Dorie. The base is an all-purpose tart dough which is partially baked then brushed with Dijon mustard. The filling is quiche-like with eggs, milk, heavy cream and cheese, lots and lots of cheese. I picked Gruyère cheese and 3 ounces of shredded goes into the filling then 2 ounces cubed on top. And finally, one pear in my case Bosc is sliced with skin. Nuts were optional, the recipe called for walnuts but I substituted for pecans and only put on half.

This was a really lovely tart and a nice surprise for me. I liked trying something new and my mother-in-law agreed with me. My son thought this was too weird for him and he did not finish his slice. My husband liked it but complained that it did not go with the soup I made (clam chowder from Everyday Dorie). I just laughed but in my defense I did serve them as separate courses. When I have two baking assignments in one week I make them both on the weekend and it gets served together. Next time I will serve this tart with a salad. To see what others thought head over to Tuesdays with Dorie.