I don’t know about you, but I almost always have a sheet of puff pastry in the fridge! It’s that “clever” ingredient that saves you from last-minute lunches or dinners without stress!
Just like with this Rustic tart with gorgonzola, pears and walnuts, a last-minute dinner idea ready in 40 minutes. You prepare it by unrolling a puff pastry sheet, filling it with cubed gorgonzola, pear slices and chopped walnuts. Easy, quick and delicious!
If you follow me you’ll know I love simple and quick dishes, especially for everyday life! Time is short, commitments are many… not to mention the unexpected events that seem to have taken up residence in this house! 😕🤦♀️
So, when I’m in trouble, my beloved puff pastry sheet always comes to the rescue! This time I also let myself be inspired and tried an unusual pairing that was very appreciated at the table!
How many times have you heard “don’t tell the farmer how good cheese with pears is“?!
And if you add a handful of walnuts nearby you’ve created a perfect flavor marriage!
In the kitchen I’ve always loved pairing fruit with savory ingredients and this puff pastry savory tart confirmed it!
The savory tart with pears, walnuts and gorgonzola is truly delightful, perfect also for aperitifs and appetizers, for a party buffet or as a one-dish meal, for lunch or dinner.
Perfect to amaze your guests even during holidays and special occasions and, if you like, I recommend you take a look at my collection of puff pastry appetizers.
Who said that at Christmas or Easter you can’t put a nice savory tart made with puff pastry on the table?! If we play with imagination it will surely be a success!
But now enough chatter! Let’s prepare this puff pastry rustic tart together! At the end you’ll find useful tips and the most frequently asked questions.
I’ll also leave you the most-read savory recipes on my blog!
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: about 8 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (fresh, round or rectangular)
- 9 oz gorgonzola (mild or 'duetto' with mascarpone)
- 1 pear (large, unripe)
- 2 oz walnut kernels
- 1 tablespoon pecorino cheese (or breadcrumbs)
Tools
- Baking pan
- Cutting board
- Knife
- Small bowl
- Knife
Steps
To make this tasty and scenic savory tart you’ll need just a few simple steps, Gabry’s word!
Wash, peel and slice a pear into thin slices or, if you prefer, into small dice. Chop the walnuts with a knife, leaving a few halves for the final decoration.
Unroll the puff pastry directly onto a pie dish or tart pan (9-10 inches), leaving the paper underneath.
Prick the entire base lightly with a fork so it won’t puff up during baking. Sprinkle the surface with pecorino and a handful of breadcrumbs or ground walnuts.
Fill with the chopped walnuts, gorgonzola in pieces (leave about 1 oz for decoration) and finally the pear slices.
Decorate with the walnut halves reserved and add small dollops of gorgonzola here and there.
I used a smaller pan than the sheet so I could have a little leftover pastry to make a pretty decoration!
With a sharp knife I cut the leftover pastry lengthwise into thin decorative strips, like those used for fruit tarts!
The visual effect is really nice, a savory tart that looks like a fruit tart! Place the strips on the surface and you’re done!
Now it’s time to go into the oven! I told you you’d have it ready in no time!!
I recommend a static bake at 347°F to avoid drying out the gorgonzola. For the best result cover the surface with parchment paper for about 30 minutes.
After that time remove the parchment and continue baking for another about 10 minutes or until nicely golden.
Smart tip: choose an UNRIPE pear otherwise it will release too much water during baking.
Once baked I recommend serving your rustic tart warm or even better cold because it’s even tastier.
And if you want to leave everyone speechless, drizzle a little honey on top… amazing! 🍯🐝
I hope you liked this tasty idea! Let me know if you try it or if you’ve already experimented with this combination.
Come back soon to stay updated!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions & Answers)
Which pears are best suited for this savory tart?
The secret to this dish’s success lies in the fruit’s texture.
I recommend using Abate pears or Kaiser/Kaiser-like pears: they are firm, juicy but not overly watery, and they hold up well in the oven without falling apart. Avoid ripe or mealy pears, because they would release too much water and ruin the pastry.How to prevent the puff pastry from becoming soggy on the bottom?
It’s a question I’ve been asked often over the years! And honestly, when I make savory tarts with puff pastry I pay special attention to avoid this issue.
A useful trick I’ve learned is to sprinkle the base of the pastry to create a “barrier” against too-moist fillings!
You can do this for both sweet and savory recipes.
In our case we can use a thin layer of breadcrumbs or, to stay on theme, some ground walnuts. They will absorb the moisture released by the pears and gorgonzola during baking, leaving a perfect, flaky base.
For sweet recipes I usually crumble dry cookies on the bottom before adding the filling.Mild or spicy gorgonzola? Which one to choose?
This question has no universal answer as it depends on your tastes!
If you love mellow, creamy flavors, mild gorgonzola is ideal (it pairs wonderfully with the sweetness of pear). If you want a stronger contrast and a more decisive character, spicy gorgonzola is perfect!Can I replace puff pastry with shortcrust pastry (pasta brisée)?
Absolutely yes! Shortcrust pastry is a great alternative if you prefer a more rustic base, less buttery and more like a savory shortcrust. Baking times remain the same (always check and adjust according to your oven).
Can I prepare it in advance and reheat it?
Yes, this rustic tart is great even warm, and personally I prefer it cold! If you prepare it in advance, I suggest reheating it for a few minutes in a hot oven or air fryer before serving: avoid the microwave, as it tends to make puff pastry too soft and rubbery.
Can I freeze the rustic tart?
I recommend freezing it raw, already assembled in its pan. When you’re ready to bake it, you can put it in the oven from frozen, adding only 5-10 minutes to the usual baking time. If it’s already cooked, you can freeze it, but the pastry will lose some of its flakiness once thawed.
Can I cook it in an air fryer?
Of course! Cooking the rustic tart in the air fryer is a real last-minute lifesaver. Thanks to the rapid circulation of hot air, the pastry bottom is less likely to remain soggy and it also cooks faster.
Just make sure to choose a pan size that fits your air fryer.
Preheat the air fryer for 3-5 minutes at 338°F. Place the tart in the basket and cook for about 20 minutes. Around 12-13 minutes check it: when the edges are puffed and golden and the gorgonzola is completely melted, your tart is ready!
