Tart with pear and gorgonzola
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Enjoy this sumptuously flavorful tart over a weekend brunch with a glass of light white wine. It's also incredibly easy to make: spread a mixture of cream cheese and Gorgonzola on a baked, ready-to-eat crust, top with pears quickly sautéed in butter until lightly caramelized, and top with thin slices of Italian prosciutto. The flavors are rich and contrasting. The sweet pears pair beautifully with the tart Gorgonzola and salty prosciutto. You'll definitely want to make this recipe again and again.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 shortbread base for tart
- 120 g of cream cheese
- 60 g of gorgonzola
- 1 teaspoon fresh thyme, chopped
- A pinch of salt
- A pinch of ground black pepper
- 2 tbsp (30 g) butter
- 3 small pears, cored and sliced
- 60 g prosciutto, cut into strips
We recommend
Recipes with similar ingredients: shortcrust pastry, Gorgonzola cheese, cream cheese, prosciutto, thyme, pears
Cooking the dish according to the recipe:
- Bake the pie crust in a square or round pan according to package directions. Remove from the oven and let cool slightly.
- Meanwhile, in a medium bowl, combine the cream cheese, Gorgonzola, thyme, salt, and pepper. Blend until smooth.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden brown on both sides, about 5 minutes.
- Once the tart crust has cooled slightly, carefully spoon the whipped cream cheese mixture onto it and spread it evenly. Arrange pear slices on top of the filling in a decorative pattern. Sprinkle the pears with thin strips of prosciutto.
Cut into squares or wedges and serve.
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