Pear and Gorgonzola Puff Pastry Tart
A sweet and savory tart with caramelized conference pears, sharp blue cheese, aromatic nutmeg and crunchy nuts.
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.