Puff pastry tart with gorgonzola and pears

Recipe for a crisp puff pastry tart with gorgonzola, pears and hazelnuts.

Perfect as a starter, a light lunch or a dessert tart.

Course Lunch, Side dish, Snack, Starter

Cuisine Danish

Nøgleord Puff pastry, Puff pastry tart

Total Time 30

Servings people

Calories 605kcal

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.