Pear, gorgonzola, and walnut tart

Name: Pear, gorgonzola, and walnut tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 1 round puff pastry sheet; 1 cup ricotta; 2 tbsp walnuts; 2 tbsp honey; 5 oz Gorgonzola; 4 medium pears; 1 egg yolk; dried rosemary to taste; salt to taste; black pepper to taste; a few chopped walnuts; a drizzle of honey

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Main Dish

Very Easy

35 min

668 Kcal

Love pairing fruit and cheese? This pear, Gorgonzola and walnut tart is a delicious sweet-and-savory idea. The pears turn soft and melt-in-your-mouth in the oven, while the Gorgonzola brings just the right amount of character. A creamy ricotta base, a touch of rosemary, a few walnuts for crunch and a drizzle of honey to finish make every bite balanced and full of flavor. Ready in 25 minutes, this pretty puff pastry tart is perfect as an appetizer or served with a salad for dinner.

Materials

Cutting board
Salad bowl
Baking sheet

Preparation

Preparation10 min

Cook time25 min

In a mixing bowl, combine the ricotta with the chopped walnuts, honey, a little rosemary, and pepper. Add just a little salt, since the Gorgonzola is already salty. Set aside.
Cut the Gorgonzola into pieces. Set them aside.
Wash and cut the pears in half without peeling them. Core them by removing the seeds.
Cut the pears into thin slices.
Unfold the puff pastry onto the baking sheet, directly onto the parchment paper provided in the package. Spread the ricotta cream in the center, leaving a little space around the edges.
To create a flower effect, arrange the slices in a circle, overlapping them slightly, like petals. Start at the outer edge of the pie and form circles toward the center until the entire surface is covered.
Add a few pieces of Gorgonzola (save a few small pieces for after cooking).
Fold the edges of the dough over and brush them with egg yolk. Bake in an oven preheated to 370°F/190°C for about 25 minutes.
Just before serving, add a few small pieces of Gorgonzola, a drizzle of honey, and some walnuts. Enjoy your meal!

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FAQ ❓

Can you make pear and Gorgonzola tart ahead of time?

For the best texture, assemble the tart shortly before baking so the puff pastry stays crisp. You can prepare the ricotta mixture and slice the pears in advance; store them separately in the refrigerator, then assemble and bake just before serving.

What pears are best for a pear and Gorgonzola tart?

Choose ripe but firm pears, such as Bosc or Anjou, so they become tender in the oven without turning mushy. Keep the skins on for extra color and texture.

How do you keep puff pastry tart from getting soggy?

Bake the tart on a preheated baking sheet and avoid adding excess moisture to the ricotta mixture. Leave a border around the filling, and bake until the pastry is puffed and golden.

Can you substitute another cheese for Gorgonzola?

Yes. Roquefort or another blue cheese gives a similar bold, tangy flavor. For a milder tart, use goat cheese or feta, and adjust the added salt to taste.

What can you serve with pear, Gorgonzola, and walnut tart?

Serve it as an appetizer or pair it with a lightly dressed green salad for dinner. The fresh, crisp greens balance the tart’s rich cheese, sweet pears, and honey.

Nutrition

for 1 serving / for 100 g

Calories: 668Kcal

Carbo: 47g
Total fat: 43g
Saturated fat: 26.3g
Proteins: 19.5g
Fibers: 5.5g
Sugar: 24.9g
ProPoints: 18
SmartPoints: 29

Nutritional information for 1 serving (293g)

Cookware

oven

Attributes

Keep refrigerated

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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Materials