Gorgonzola and Pear Tart

On a surface place the flour and make a well in the center, place the egg yolks, ½ lb of butter and a pinch of salt. Mix trying not to work the dough too much. Roll into a ball, cover with plastic wrap and refrigerate for at least ½ an hour.

In the meanwhile chop the pears into cubes and sauté it with a tablespoon of butter and some pepper. Don’t overcook, the pears need to stay nice and firm as they will also cook in the oven. In a pan, melt the gorgonzola cheese with the yogurt over a low flame.

Then, using a rolling pin, roll out the dough to about half an inch thickness. Butter a backing pan and place the dough, piercing it lightly using a fork. Bake for 10 minutes at 340°F. This is a trick to have a crisp crust that is nicely cooked through. Then place the pears in the pan and pour the gorgonzola over. Bake again for 30 minutes at 340°F. 

Once cooked let it rest for at least 10 minutes, slice and serve with salad or other appetizers. You can also use a ready made pie crust, if time is a limit!

Buon appetito!

On a surface place the flour and make a well in the center, place the egg yolks, ½ lb of butter and a pinch of salt. Mix trying not to work the dough too much. Roll into a ball, cover with plastic wrap and refrigerate for at least ½ an hour.

In the meanwhile chop the pears into cubes and sauté it with a tablespoon of butter and some pepper. Don’t overcook, the pears need to stay nice and firm as they will also cook in the oven. In a pan, melt the gorgonzola cheese with the yogurt over a low flame.

Then, using a rolling pin, roll out the dough to about half an inch thickness. Butter a backing pan and place the dough, piercing it lightly using a fork. Bake for 10 minutes at 340°F. This is a trick to have a crisp crust that is nicely cooked through. Then place the pears in the pan and pour the gorgonzola over. Bake again for 30 minutes at 340°F. 

Once cooked let it rest for at least 10 minutes, slice and serve with salad or other appetizers. You can also use a ready made pie crust, if time is a limit!

Buon appetito!