Preheat oven to 350 degrees.
Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven.
Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything.
Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts.
Remove from oven and let cool.
Serve at room temperature with a green salad and sliced pears for an elegant appetizer.