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1
Preheat the oven to 400F.
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2
For the pastry, spread the walnuts on a baking sheet and roast for 78 minutes.
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3
Remove and leave to cool.
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4
Put them into a food processor and add a heaping 1/3 cup of the flour.
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5
Grind together briefly until the nuts are finely chopped.
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6
Add the remaining flour and 1/2 teaspoon salt, together with the butter and lard, and process briefly once more, until the mixture resembles fine bread crumbs.
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7
Transfer the mixture into a bowl and stir in 2 tablespoons cold water until the mixture comes together into a ball, then turn out onto a lightly floured surface and knead briefly until smooth.
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8
Roll out thinly, adding a little more flour to the surface and use to line a lightly greased loose-based 9-inch 11/2-inch deep tart pan.
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9
Chill for 20 minutes.
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10
Put a baking sheet on the middle shelf of the oven, and leave it to get hot.
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11
Line the pastry case with foil and a thin layer of baking beans, slide it onto the baking sheet and bake for 20 minutes.
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12
Remove the foil and beans and return to the oven for 5 minutes, until the pastry is lightly golden.
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13
Remove and set aside while you make the filling.
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14
Reduce the oven temperature to 375F.
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15
Clean the wild mushrooms thoroughly by brushing away any dirt with a dry pastry brush and wiping them with a damp cloth if necessary.
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16
Heat 1 tablespoon of the olive oil in a large frying pan over high heat, add half the mushrooms and some seasoning and fry briskly for 1 minute until they have softened slightly and any excess moisture has evaporated.
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17
Transfer to a plate and repeat with the remainder.
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18
Scatter the mushrooms, watercress leaves and blue cheese evenly over the base of the pastry case.
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19
Beat together the cream and eggs with some seasoning, pour the mixture into the tart pan and return it to the baking sheet.
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20
Bake for 3035 minutes, until set and lightly golden.
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21
Serve warm, cut into wedges.
