Savory tart with gorgonzola and pears as many already know, I don’t eat cheese, but my husband and daughter love it, so sometimes I indulge them and prepare something delicious like this Savory Tart with Pears and Gorgonzola. For baking the savory tart with gorgonzola, pears, and walnuts, I used a 10.5-inch glass pie dish (like this ONE), obviously, you can also use a rectangular dish and rectangular puff pastry instead of round, and if you prefer, you can use shortcrust pastry. The tart with cheese and pears is very easy and quick to prepare, excellent eaten either hot or at room temperature. You can use the gorgonzola tart as a main dish, it’s ideal for buffets, or even served as an appetizer cut into wedges. You can take it to the beach or on outings; in short, it’s very versatile, like all savory tarts. If you’re also a gorgonzola lover, I recommend trying the RADICCHIO AND GORGONZOLA LASAGNA, the RADICCHIO AND GORGONZOLA PASTA with walnuts, the SAVORY PUFF PASTRY BUNDLES WITH PUMPKIN AND GORGONZOLA AND the PANETTONE CROSTINI WITH GORGONZOLA AND WALNUTS. Now let’s see how to make the savory tart with gorgonzola and pears, and if you try it, let me know. Barbara

Here are other tasty savory tarts you absolutely must try:

Difficulty: Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients to prepare the Savory Tart with Gorgonzola and Pears

1 roll puff pastry
2 Williams pears
10 Walnuts
8.8 oz Soft Gorgonzola

Tools

Pie Dishes

How to prepare the Savory Tart with Gorgonzola and Pears

Let’s start preparing the Savory Tart with Gorgonzola and Pears, break the gorgonzola into pieces and set it aside, crack the walnuts with a nutcracker
and chop the walnuts with a knife.
Wash the pears, remove the stem, and cut them into 4 parts, remove the central core
and slice the pear into slices about 1/4 inch thick.
Roll out the puff pastry sheet on a round baking dish, arrange the pears in a radial pattern,
add the gorgonzola pieces all over the surface
and the previously chopped walnut pieces.
roll the excess edges over themselves to form a thicker border.
Bake in a preheated static oven at 356°F for 25 minutes, checking at the end of cooking that the pastry is puffed, dry, and golden; otherwise, continue baking for a few more minutes. Remove the Savory Tart with Gorgonzola and Pears from the oven and let it cool for a few minutes before serving, or you can serve it at room temperature.