This crostata’s rustic buttery crust is infused with the earthy richness of ground walnuts, perfectly complementing the filling of salty pancetta, luscious Bosc pears, and creamy blue cheese—a combination that is pure magic.Once baked to glorious golden perfection, it’s crowned with peppery arugula, crunchy walnuts, and a drizzle of tangy balsamic glaze, adding the perfect finishing touch.Pear-Walnut Crostata Print Recipe Pin Recipe Makes 1 (10-inch) tart Ingredients  Dough:1½ cups (188 grams) all-purpose flour, plus more for dusting½ cup (48 grams) finely ground walnuts¾ teaspoon (2.25 grams) kosher salt½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes¼ cup (60 grams) ice waterFilling:2 ounces (57 grams) cubed pancetta1 small yellow onion (175 grams), sliced ⅛ inch thick¼ teaspoon kosher salt⅛ teaspoon finely ground black pepper2 medium fresh Bosc pears (350 grams), halved, cored, and sliced ⅛ inch thick1½ cups (360 grams) plus 1 tablespoon (15 grams) water, divided2 tablespoons (30 grams) fresh lemon juice1 large egg (50 grams), room temperature4 ounces (113 grams) soft blue cheese*Fresh arugula, toasted walnuts, and balsamic glaze, to serve InstructionsFor dough: In the work bowl of a food processor, pulse flour, ground walnuts, and salt until comb

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