The savory Gorgonzola and pear tart is an easy recipe to prepare, made in a short time and perfect to serve as an appetizer for a dinner with friends, for a buffet, or for Sunday and holiday lunches. The ingredients are easy to find, and using ready-made shortcrust pastry shortens the preparation time, but if you want to make it yourself, you can find the recipe for traditional shortcrust and the recipe for olive oil shortcrust. The combination of cheese and pears is a classic in cooking: in this case, I chose Gorgonzola with a sweet but strong and decisive taste that goes well with the delicacy of pears. So everyone to the kitchen to prepare the savory Gorgonzola and pear tart.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 roll shortcrust pastry
- 2 Abate pears
- 3.5 oz sweet Gorgonzola
- 1.1 oz walnut kernels
- 3 eggs
- 1 cup cream
- 1 oz grated Parmesan cheese
- 0.7 oz butter
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Tart Pan 9.5/10.24 inches
Steps
Peel the pears, remove the core, and cut them into cubes. In a low-sided saucepan or skillet, melt the butter with the oil. Add the pears and let them cook over medium heat for ten minutes until they are soft but not falling apart. Once ready, set them aside to cool slightly. In a bowl, beat the eggs with the cream. Add the grated Parmesan cheese, and season with salt and pepper. Mix well to obtain a homogeneous mixture. Unroll the shortcrust pastry and place it in the 10.24-inch tart pan with its parchment paper underneath. Prick it with a fork and distribute the pears on the bottom, then crumble the Gorgonzola over the pears and sprinkle with chopped walnuts. Carefully pour in the egg mixture and distribute it evenly. Fold the shortcrust pastry inward to create a nice border and bake in a preheated oven at 350°F for 35/40 minutes. Remove from the oven, let it rest for ten minutes before cutting into slices.
Notes
Recipe source: Easy with taste October 2025.
