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To prepare the pastry, blend the cold butter into the flour and salt - creating small balls of butter
Add in the egg and the cold water. Quickly blend to just bring the dough together when squeezed in your hand. Add a bit more water if needed
Press the flakey dough into a large piece of plastic wrap, flattening into a disc. Chill for at least 20 minutes
Preheat oven to 375F
Roll out the chilled dough to a 12 inch round
Place the rolled pastry onto a parchment lined baking tray
Brush the pastry with olive oil
Sprinkle with grated parmigiano (optional)
Thinly slice the pears. Leaving a 2 inch outer boarder, place the pears on the pastry in a circular pattern, overlapping each piece slightly
Sprinkle the chopped walnuts evenly atop
Follow with crumbles of blue cheese, reserving some to add after baking
Fold up the boarder of the pastry over the outer edge of the pears, ensuring there are no cracks
Brush the top and sides of the pastry with egg wash and sprinkle with more parmigiano (optional)
Bake for 28-30 minutes on the lower rack until the pastry is golden brown
Remove from oven and sprinkle the reserved blue cheese on top Serve warm or at room temperature