Pear & Gorgonzola Tartlets
There is no other fruit, or vegetable even, that better complements the spice and bitter taste of gorgonzola like pears and grapes! It’s likely they only exist to be enjoyed together 🙂
Gorgonzola is undoubtedly a delicacy, but in dishes it can lack a certain something unless combined with the right flavors! Pears are the ideal fruit companion for these tartlets.
These pear & gorgonzola tartlets are a sophisticated and delicious appetizer that perfectly balances sweet and savory flavors. The creamy, tangy Gorgonzola pairs beautifully with the natural sweetness of ripe pears, all nestled in a flaky tartlet crust. These elegant bites which can be served both cold and warm are perfect for entertaining and will impress your guests with their delightful taste.
If you’re in a hurry, you can also use store-bought frozen tart shells and skip the homemade crust preparation.
Can you replace mini tart pans with a large tart pan?
Of course. The ingredients make a 26-28 cm (10- 11″) diameter tart. Just portion it into 8 and serve!
Pear & Gorgonzola Tartlets
Equipment
- oven
- food processor
- mini tart pans or a tart pan
Ingredients
For the shell:
- 150 g all-purpose flour
- 100 g corn flour
- ½ tsp salt
- ½ tsp baking powder
- 1 egg
- 100 g cream cheese
- 125 g butter
For the filling:
- 2 large pears
- 150 g sweet or spicy gorgonzola to taste
- chili flakes
- red pepper
- small sprigs of rosemary (for decor)
Instructions
- Use a food processor to knead the dough; it's the easiest way to make unleavened dough in my opinion! Put the dry ingredients (all-purpose flour, corn flour, salt and baking powder) in the bowl of the food processor and process for a few seconds to mix well!
- Then add the diced cold butter, beaten egg, and cream cheese, then process all the ingredients at maximum speed until a compact ball of dough forms!
- Wrap the dough in plastic wrap and refrigerate for half an hour, or, if you're in a hurry, a quarter hour in the freezer!
- Place the cold dough on a floured board and roll it out into a 0.5-0.7 cm (~1/4 inch) thick sheet and cut out circles slightly larger than the pans you are using to bake the mini-tarts.
- Lightly butter the tart pans and line them with the circles of dough, pressing the dough against the side of the pans with your fingers, then prick the dough in places with a fork.
- Put the mini tarts in the fridge for 10 minutes, while the oven heats up to 190°C/375° F.
- Bake the dough for 10 minutes, then remove it from the oven. Fill the tartlets with slices of Gorgonzola cheese, and top with slices of pear.
- Brush the pear slices with some melted butter. Finally, sprinkle over a few chili flakes and some red pepper, then return the tartlets to the oven for another 10 minutes or until the shells are golden brown and the gorgonzola cheese is bubbling.
- Serve hot or cold decorated with small sprigs of rosemary!
Notes
Related: Apple Gorgonzola Salad with Blackberry Vinaigrette
Related: Beetroot Risotto with Gorgonzola
Related: Bacon Wrapped Scallops with Asian Pear Salad
Related: Wine Poached Pears with Marsala Sabayon
Related: Pear Brownies
