My Savory Pear, Gorgonzola, & Pecan Tart is an elegant first course or light lunch, when served alongside a mixed green salad. I like to prepare this tart in a long, rectangular tart pan, but any shape pan you prefer would work just fine. A savory mixture of creamy Gorgonzola cheese, crisp fresh pears and finely chopped pecans atop a sheet of buttery puff pastry dough, this tart is a decadent and lovely starter that is sure to put a smile on your dinner guests’ faces.
Puff pastry dough fit into a tart pan, pricked with a fork, and topped with finely chopped pecans
(To view this recipe, click on the blue title of the blog post above*)
Savory Pear, Gorgonzola & Pecan Tart
Ingredients:
- Cooking spray
- Flour for rolling out the dough
- 1 sheet of frozen puff pastry, defrosted
- ¼ cup pecan meal, or finely chopped pecans
- 2 pears, medium dice
- Pinch of salt & freshly ground black pepper
- 4 oz. Gorgonzola cheese, crumbled
- 1 Tablespoon unsalted butter, cut into small pieces
- 2 Tablespoons Italian parsley, chopped
Directions:
- Preheat the oven to 400 degrees. Spray the tart pan (with a removable bottom) with cooking spray. Sprinkle some flour on a piece of parchment paper and with a rolling pin, roll your defrosted puff pastry dough into a size long enough/wide enough to fit your tart pan. Press the dough into the pan and remove any extra dough.
- Prick the bottom of the puff pastry dough that you have fit into the tart pan with a fork. Sprinkle with the finely chopped pecans and then place the diced pear on top of the chopped pecans. Season the pears with salt and pepper. Next, sprinkle the crumbled cheese on the tart, dot with the butter and sprinkle with chopped parsley.
- Bake the tart for 30-35 minutes, or until the dough is lightly browned and has pulled away from the pan’s edges. Cut into squares and serve warm.
Tagged: appetizer, blue cheese, chopped parsley, chopped pecans, first course, Gorgonzola, Italian parsley, pears, pecans, puff pastry, puff pastry dough, savory tart, tart, unsalted butter
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