Description
This Savory Pear Tart combines a flaky homemade crust with tender Bosc pears, fragrant rosemary, and tangy gorgonzola cheese, finished with a sweet drizzle of honey. Perfect as an elegant appetizer or a unique dessert that balances sweet and savory flavors in every bite.
Ingredients
Scale
Crust
- 2 cups all-purpose flour, sifted
- ½ teaspoon kosher salt
- 1 Tablespoon granulated sugar
- 12 Tablespoons cold unsalted butter, diced (1½ sticks)
- ½ cup ice water
Tart Filling
- 2 Tablespoons olive oil
- 1-2 garlic cloves, minced
- 3-4 Bosc pears, sliced ¼ inch thick
- 1 teaspoon fresh rosemary
- ½ cup gorgonzola or blue cheese
- 2-3 Tablespoons honey, to drizzle
Instructions
- Prepare the crust mixture: In a large bowl, combine the sifted flour, kosher salt, and granulated sugar. Mix well to evenly distribute the ingredients.
- Incorporate the butter: Add the cold, diced butter pieces to the flour mixture. Use a pastry blender to cut the butter into the flour until the mixture resembles small pea-sized bits. This helps create a flaky crust.
- Add ice water gradually: While continuing to blend the mixture, slowly pour in ice water a little at a time. Add just enough so the dough starts to come together into a cohesive mass, using the entire ½ cup only as needed.
- Form and chill the dough: Turn the dough onto a floured surface and knead it quickly into a smooth ball, taking care not to overwork the dough. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes, up to 1 hour, to rest and firm up.
- Preheat and roll out: Preheat your oven to 400°F (205°C). On a floured surface, roll the chilled dough into a roughly 14×8 inch rectangle. Transfer the rolled dough carefully onto a parchment-lined baking sheet.
- Add olive oil and garlic: Brush the surface of the dough evenly with olive oil and sprinkle the minced garlic over it to infuse flavor.
- Layer pears and rosemary: Arrange the sliced Bosc pears overlapping on the dough, leaving about a 1-inch border around the edges. Sprinkle fresh rosemary over the pears for an aromatic touch. Fold the edges of the dough over the pears, creating a rustic tart shape.
- First baking stage: Bake the tart in the preheated oven for 25 minutes until the crust starts to turn golden and pears soften.
- Add cheese and continue baking: Remove the tart from the oven and sprinkle the gorgonzola or blue cheese evenly over the pears. Return the tart to the oven and bake for an additional 20 minutes until the cheese melts and the crust is fully baked.
- Final touches and serving: Once baked, drizzle the tart with honey as desired for a perfect balance of sweet and savory. Slice into portions and serve warm or at room temperature.
Notes
- Use cold butter and ice water to ensure a flaky and tender crust.
- Adjust the amount of garlic and rosemary according to your taste preferences.
- Gorgonzola can be substituted with any blue cheese or a milder cheese if preferred.
- The tart is best served fresh but can be reheated gently before serving.
- For a crispier crust, bake on the lower rack of the oven.
Nutrition
- Serving Size: 1 slice (1/8th of tart)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
