Pear & Gorgonzola Tart
This easy, semi-homemade, savory pear tart is the perfect holiday appetizer! Whether you’re hosting or a guest, this delicious tart is all the best parts of a charcuterie board - fruit and funky cheese! I went with gorgonzola dolce here, but you can absolutely use crumbled goat cheese or brie!
The store brought puff pastry is what makes this so easy to do. Simply slice pears, lay in the pastry crust and crumble the cheese on top. Then bake till GBD (golden brown delicious!).
I took this tart to a tailgate, and again to Thanksgiving dinner! It is VERSATILE. Pretty enough for a holiday meal, simple enough for game day, delicious any day. I even ate the leftovers for breakfast! Check out the video and recipe below!
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Pear & Gorgonzola Tart
Serves 6-8
1 frozen pastry sheet, thawed
2 Bartlett pears
2 oz. gorgonzola dolce
Tools (Affiliate Links):
9-inch tart pan
Preheat oven to 325°.
Line the tart pan with parchment paper. Roll the pastry sheet out until it is large enough to cover the bottom of the pan and go all the way up the sides. Cut off any excess pastry. Set the tart pan aside.
Half the pears, core them, and cut into thin slices. Neatly arrange the slices in the tart pan, covering the pastry.
Crumble the cheese on top of the pears.
Bake the tart for 40 minutes or until cheese is melted and pastry cooked through. Serve warm or at room temperature. Cover and refrigerate any leftovers.