A lovely tart on a puff pastry base, pairing gorgonzola with juicy pears. A perfect balance of salty and sweet – heightened by toasted hazelnuts, a little honey and the fresh, slightly bitter bite of rocket.
This puff pastry tart is versatile and suits any occasion. Serve it as a dessert tart, a light lunch, an inviting starter or as a snack on a tapas table. The combination of crisp puff pastry, creamy gorgonzola, sweet pears and crunchy nuts makes this tart a hit with anyone who loves a good gorgonzola.
The tart is baked with cream cheese, gorgonzola and pears, then topped with fresh pear slices, extra gorgonzola and fresh rocket. That gives it a lovely combination of salt and sweetness – with something crisp and fresh on top at the same time.
In the photo I used rocket sprouts, as that was what the kitchen had to offer – normally I would use ordinary rocket.
Puff pastry tart with gorgonzola and pears
Ingredients
- 1 roll puff pastry ready-rolled
- 100 g cream cheese
- 150 g gorgonzola
- 2-3 fresh pears
- 1 handful toasted hazelnuts – click here for the recipe
- 2 handfuls rocket*
- 2 tbsp runny honey
- Salt and pepper
Method
- Lay the puff pastry on a sheet of baking parchment and score it with a knife about 2 cm in from the edge all the way round, – not deep, just a light score.
- Bake the pastry in a preheated oven for 10 min. at 200°C, – conventional oven (top and bottom heat).
- Let the pastry cool slightly, then spread the base with the cream cheese. Spread it with gentle strokes, and try not to lift the spoon too much so that you pull the pastry up with it. You can dip the spoon in boiling water and spread the cheese with the back of the spoon – it makes the job much easier.
- Cut the pears into thin slices.
- Scatter 2/3 of the gorgonzola over the base and arrange an even layer of pear slices on top. Season with salt and pepper.Keep a few fresh pear slices back – they go on the tart after baking.
- Return the tart to the oven for a further 12-14 minutes – still at 200°C.
- Let the tart cool a little, then top it with a few fresh pear slices and the rest of the gorgonzola.
- Scatter the rocket and hazelnuts over the top and drizzle with honey. Season with freshly ground pepper – and serve.*In the photo I used rocket sprouts because that was what I had in the house – normally I use ordinary rocket.
Nutrition
Premium
