This pear and gorgonzola puff pastry tart was such a fun, easy and rewarding project! I may not be big on baking but I am definitely making more of these. Store-bought puff pastry makes the whole thing a breeze and it is all ready in just over half an hour. For the toppings I chose the fool-proof combination of sweet pears and sharp blue cheese with a couple of complementing additions.
The Flavour Affair:
Pears + Gorgonzola + Thyme + Nutmeg
Pears and gorgonzola are a match made in heaven, but it can get better indeed! Sweet, warming nutmeg creates a whole new dimension with its deep flavour and an enticing woody aroma.
Pears: I like conference pears for their vanilla-like taste, juicy flesh and the shape that allows to experiment with form. Whether you cut them lengthwise or across, they make an attractive presentation.
Gorgonzola: while this is a classic partner to pears, any blue cheese works in this recipe. You can pick a milder or a stronger one based on your preferences.
Thyme: a pinch of dried thyme adds more depth to the flavour and balances the sweetness of the syrup.
Nutmeg: you can use store-bought nutmeg powder, but it is so much fun to make one at home! If there is such an option, buy whole nutmegs and do a little grinding yourself. You will be taken away by how aromatic a nut can be! Simply add a few nutmegs into a spice grinder, pulse a couple of times to break and then blitz to a fine powder. Use sparingly – the intense flavour of nutmeg can be quite overpowering.
Other Ingredients:
Pecans: both pecans or walnuts work here and the intention is to add a nice crunch. If you have a sweet tooth, go one step further and toast them with a little maple syrup.
Dried barberries: you can scatter a few dried barberries or pomegranate jewels around to complement the overall flavour profile with a hint of tartness.
Preparation tips:
- Use store-bought puff pastry for a quick and fuss-free process. If using frozen, thaw in the fridge overnight. Take out of the fridge just before cooking.
- If making candied nuts, prepare beforehand and store in an airtight container. There are lots of things that you can top them with! Simply crush them a little and dry-roast on a pan over medium heat. When almost ready, add a table spoon of maple syrup and let the nuts cook in it for a minute or two, moving around to coat. Transfer onto a parchment paper and let cool.
- Eggwash, or beaten egg, is used to achieve a nice glossy finish on the edges. You just need a tiny bit – make sure you have a plan to use the rest of the beaten egg! For instance, it can sit in the fridge and go into a fried rice dinner.
Serving suggestions:
This delicious and great-looking pear and gorgonzola tart is amazing as an appetizer on its own or as a part of a cheese or charcuterie board.
I hope you give it a try – it is soooo worth it!
Pear and Gorgonzola Puff Pastry Tart
Equipment
- 1 oven rack
- 1 large pan
Ingredients
- 1 31cm puff pastry sheet
- 1 egg, beaten
- 2 conference pears thinly sliced across
- 40g butter
- 1 tbsp brown sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp dried thyme
- a pinch of rock salt
- a few dollops of Gorgonzola
- 1 tbsp roasted or candied pecans or walnuts
- a few dried barberries optional
Instructions
- Start by prepping the pears: melt butter with sugar in a large pan and add nutmeg, thyme and a pinch of salt. Add the slices of pears and cook for a few minutes on each side.
- Take the puff pastry sheet out of the fridge and use a small knife (spine side) to score the border about 1.5cm from the edge. Brush the border with the beaten egg.
- Arrange the pear slices on top and brush with the liquid left from cooking. Bake at 170C for 20-25 minutes.
- Take the tart out of the oven and place a few dollops of Gorgonzola here and there. Place back into the oven for a couple of minutes until the cheese melts.
- Scatter over candied pecans and a few dried barberries if desired.
- Serve warm or at a room temperature.
Notes
- This tart can be refrigerated for a day but is best consumed fresh.
