The phyllo tart with pears and gorgonzola is a savory tart with quick phyllo dough that is truly delicious. A few days ago, I prepared the phyllo tart with pears and chocolate, and this time, I wanted to make it in a savory version, using the pears we picked in the countryside. Pears and gorgonzola are a super combination, and I assure you this phyllo tart with pears and gorgonzola is exceptional; it is prepared in 10 minutes and is fragrant, soft and crunchy at the same time, with a drizzle of honey that makes it even more irresistible, perfect as a main course, appetizer, or side!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz gorgonzola
- 0.42 cups milk
- 2 tbsps extra virgin olive oil
- 3 pears
- 2 eggs
- 1 package phyllo dough (10/11 sheets)
- to taste salt
- to taste black pepper
Steps
The phyllo tart with pears and gorgonzola is super easy and quick to prepare; first, put the milk, eggs, a pinch of salt, and pepper in a bowl and mix well.
Clean the pears and slice them thinly, you can choose whether or not to keep the skin; I didn’t remove it.
Crumple the phyllo sheets, one by one, and place them next to each other inside a slightly oiled baking pan. Brush oil on the phyllo dough and insert the pear slices and gorgonzola pieces between the folds (you can use whichever type you prefer, sweet or spicy; I used the latter).
Pour the previously prepared batter on top and bake the phyllo tart with pears and gorgonzola in a preheated oven at 356°F for about 25 minutes until golden brown.
Remove the phyllo tart with pears and gorgonzola from the oven and, if you like, finish it with a generous drizzle of honey.
Tips:
The phyllo tart with pears and gorgonzola can be stored at room temperature for a few hours or in the fridge for a couple of days. Reheat it in the oven or air fryer to make it crispy again, just like freshly made. You can use your preferred type of gorgonzola, sweet or spicy. If you don’t like gorgonzola, you can replace it with Brie, stracchino, taleggio, or another soft cheese.
More recipes with phyllo dough HERE
