FILO PASTRY WITH GORGONZOLA, PEARS AND HONEY
I’ve always loved the PEAR and CHEESE combination, so when I found this viral recipe online I couldn’t resist trying it.
This is a kind of SAVORY TART with a filo pastry base, golden and crispy, filled with slices of pear and Gorgonzola cheese (or Brie depending on your preference) and finished after baking with a light drizzle of honey. I guarantee that the slightly tangy contrast of the cheese together with the acidity of the pear and the sweetness of the honey couldn’t “marry” better!
Making this Filo Pastry Savory Tart with Cheese and Pears is very simple. Just stack ready-made sheets of filo pastry, fold them accordion-style (you’ll find the video with all the steps), place them on a baking tray and insert slices of pear and Gorgonzola (or Brie or another soft, meltable aged cheese) into the various gaps. Into the oven for a few minutes and you’re done!
You’ll pull out a filo pastry tart that’s not only delicious, crunchy and gooey at the same time but also beautiful to look at — you’ll impress your guests like a true Chef.
If pears aren’t in season you can substitute with figs or apples and the tart will still work. The only tip is that filo pastry loses its crispness quickly, so this savory tart should ideally be eaten immediately, but I’m sure you won’t have trouble following that “rule” because it’s irresistible.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 315.41 (Kcal)
- Carbohydrates 24.62 (g) of which sugars 5.57 (g)
- Proteins 13.92 (g)
- Fat 17.98 (g) of which saturated 9.53 (g)of which unsaturated 6.20 (g)
- Fibers 2.54 (g)
- Sodium 454.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 sheets filo pastry
- 2 pears
- 7 oz gorgonzola (or Brie or other soft-ripened cheese)
- extra virgin olive oil (for brushing the filo pastry)
- honey (for decoration, optional)
- 2/3 cup cooking cream (or milk)
- 2 eggs
Tools
- Baking pan
Steps
Preheat the oven to 392°F.
To create the filo pastry accordions, use the sheets two by two: unroll one, brush it with extra virgin olive oil and place the second sheet on top. Fold them accordion-style following the instructions in the video above. Do the same with the other filo sheets. When finished, place them on a lightly oiled tray or on parchment paper.
In a bowl combine the cooking cream or milk, the eggs, a pinch of salt and pepper and mix well.
Thinly slice the cheese and the pears so they fit easily into the gaps of the pastry.
Place the pear and cheese slices alternately into the folds of the filo pastry so they are evenly distributed across the savory tart. Pour the egg and milk mixture prepared earlier over the top.
Bake in a conventional oven at 356°F for about 20 minutes until the filo pastry is golden and crispy, the cheese melted and the pear softened. Remove from the oven, let cool slightly, transfer the Filo Pastry Savory Tart to a serving plate and drizzle with honey to taste before serving.
NOTES & VARIATIONS
FILo BASE For this savory tart it is not possible to substitute filo pastry with other types of dough (puff pastry or shortcrust), as the result would be completely different.
CHEESE You can use Gorgonzola, Brie or another soft-ripened aged cheese.
PEARS If pears are not in season or you prefer another fruit, figs or apples also work well.
VARIATION For a cheesecake-like savory tart – quiche style – you can prepare a batter with 2 eggs and 200 ml of cooking cream (about 7 fl oz), salt and pepper and pour it over the tart before baking. In this case the baking time increases to about 35 minutes: the mixture must be fully set.
STORAGE
The Filo Pastry Savory Tart with Cheese and Pears, once ready, can be stored for up to 2 days in the refrigerator in an airtight container. Before enjoying it again, I recommend reheating it in the oven to restore the pastry’s crispness. It is not suitable for freezing.
