Pears and gorgonzola cheese combine to make a sweet, salty pairing that makes a perfect appetizer!
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This pear gorgonzola tart is a great appetizer or even light dinner.
Fruit is naturally sweet, as we all know, and pears are no exception. They have a mildly sweet flavor and texture that lends itself to many different recipes. Pears can be seen poached, peeled, made into sauce, muffins and more. Their mild flavor brings out the flavors and textures of the food they are paired with, making them excellent for meat and cheese trays as well.
Gorgonzola cheese is similar to blue cheese in texture and it’s scent. Both have a strong, but enjoyable “bite” to them. Gorgonzola cheese is great on salads, on top of steaks or chicken, and can lend itself to be paired with pears in this tart. It’s the perfect combination of sweet and salty, strong and mild flavors.
What kind of pears should I use?
Any pear can be used in this recipe, but I love the texture and color of Bartlett pears myself. Nice and soft when ripe, they also don’t get mushy in this tart.
Ingredients you need:
- All purpose flour
- Salt
- Butter
- Very cold water
- Bartlett pears
- Gorgonzola cheese
Making your pear Gorgonzola tart:
- In a food processor, pulse flour, sugar, and salt until well combined
- Add the butter and allow the food processor to run until it becomes a crumbly mixture.
- Drizzle in water until you have a shaggy dough. You may not need the full amount of water, depending on humidity.
- Transfer dough to a floured piece of parchment paper and “push it” together with parchment paper to form dough without overworking it.
- Wrap in parchment paper and chill.
- Preheat oven.
- Remove from fridge and roll dough out into a 12 inch circle.
- Slice pears thinly and layer on top of crust, then sprinkle with Gorgonzola cheese all over.
- Fold crust edges over toward the middle.
- Bake until golden brown. Serve immediately.
Can I make this ahead of time?
The dough can be made ahead and frozen. All you need to do is wrap it well with plastic wrap and store in the freezer for up to 3 months. To use, simply thaw on the counter at room temperature for approximately 30 minutes. You still want it cold for best results.
I can’t find Gorgonzola, help!
If you can’t locate Gorgonzola at your local grocery store, no worries. Try swapping it up with blue cheese. Both should be in the deli or “fine” cheese section if it’s not in your “all cheeses” section of your store.
Other appetizers you will enjoy:
Pear Gorgonzola Tart
Pears and gorgonzola cheese combine to make a sweet, salty pairing that makes a perfect appetizer!
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 8 Tablespoons butter, cold and cut into small piece
- 1/2 cup cold water
- 6 ripe Bartlett pears
- 1/2 cup Gorgonzola cheese
Instructions
- In a food processor, pulse flour, sugar, and salt until well combined
- Add the butter and allow the food processor to run until it becomes a crumbly mixture.
- Drizzle in water 1 Tablespoon at a time until you have a shaggy dough. You may not need the full amount of water, depending on humidity.
- Transfer dough to a floured piece of parchment paper and "push it" together with parchment paper to form dough without overworking it.
- Wrap in parchment paper and chill for at least 20 minutes.
- Preheat oven to 400.
- Remove from fridge and roll dough out into a 12 inch circle. Cut off edges as needed.
- Slice pears thinly and layer on top of crust.
- Sprinkle with Gorgonzola cheese all over.
- Fold crust edges over toward the middle.
- Bake for 25-30 minutes, until golden brown. Serve immediately.
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