A Simple Pear Tart with Gorgonzola Cheese is the Perfect Holiday Dessert or Christmas Brunch Recipe. I Used Juicy Red Anjou Pears and Green Bartlett Pears to Provide The Red and Green Holiday Colors. Blue Gorgonzola Adds a Delicious Tart Flavor and its Ready in Less than 30 Minutes
“This post is sponsored by Salemville®, but, all content and opinions are mine”
Don’t you just love desserts during the holidays?
Its is one of the times where you can sit with family and friends while you devour the sweetest desserts. Its the best time to enjoy desserts and not feel guilty about loving every morsel!
In my family, the main course meals are always wolfed down quickly. For desserts, however, we slow down our forks and spoons. Desserts are, after all, meant to be enjoyed!
In the past, desserts typically include pies, cakes and cupcakes. This year, though, I thought I would try something a little different.
Pears are always unpopular in my home because of the texture. Its rough texture makes them undesirable. Sometimes, I have had to hide them in smoothies just to get people to eat them.
This time, I put them front and center! In this tart, they were perfectly cooked and everyone savored each spoonfull
The pears are baked to perfection using basil butter and brown sugar. I added a few pistachios for an added crunch. But the hero of this recipe is the cheese!
More specifically, its the Salemville® Gorgonzola Cheese which is a delightfully strong cheese that pairs perfect with the candied pears and puff pastry.
What’s your favorite way to slow down and enjoy the holidays?
Pear Tart With Gorgonzola Cheese
A simple pear tart dessert that is ready in 30 minutes
Preheat oven to 400° F
Slice the pears thin and lengthwise
Melt the basil butter and add the brown sugar. Mix well
Roll out the Puff Pastry sheet
Using the tart pan (see note #3), cut out the shape of the tart.
Roll out the cut out shape a little more and place them inside the tart pan
Shape the puff pastry in the shape of the tart pan
Using a knife, make shallow cuts in the bottom of the pastry
Butter only the bottom of the tart and not the raised edges
Arrange the pears in a circular pattern. Use the 2 pear types alternatively
Top with about 1 Tbsp of the Butter and Sugar mixture
Add the Gorgonzola on the top. I used about 1 tsp per tart
Finally, add the pistachios on top (About 1Tbsp per tart)
Place in the oven and cook for about 15 minutes
Remove and serve (See Note #4)
#1) Use my Basil Butter recipe or make your own. To 2/3 cup melted butter, add 1/4 cup chopped basil, crushed garlic, lime and lime zest. Mix well
#2) The puff pastry should be at room temperature. I left it on the counter-top for about 2 hours.
#3) I used mini tart pans. They are 4.75 inch Tart/Quiche pans
#4) These tarts are best served hot. So, as soon as they are ready, let them cool to touch and serve immediately.