Thanks, everyone, for the ideas.

I'll have to try more than a few of these.

The current idea is to make a pear-walnut-stilton tart on Siobhan's
crust. Then a port reduction sauce on top. The Stilton may be to, how
shall I say, "rough" for baking, so maybe I'll mix with Mascarpone to
keep the kitchen air within EPA regs. Even then I may add that on top
very late in the cooking process.

Dean G.