For the pastry; place walnuts and flour in food processor and pulse until it resembles small crumbs.
Add butter and pulse a couple more times.
Add the cold water and pulse until dough forms.
Roll dough into a ball, wrap with plastic wrap and chill for 1 hour.
Roll pastry on lightly floured surface into 12-inch circle.
Place in 9-inch fluted tin, cut extra scrap dough hanging off the side.
Cover with plastic wrap and chill for 20 more minutes.
Whisk together eggs, cream, salt and pepper.
Pour into pastry shell, decoratively lay sliced pears in shell, crumble blue cheese, chopped rosemary and almonds over top.
Bake at 375F for 20 minutes or until filling is set.