I wanted to post one more recipe before we leave Mexico and head back to our busy lives in frosty Vancouver. While I know I am going to very much miss the warm weather and slow pace of my days here I am looking forward to getting back to my own kitchen and cooking some cold weather stews and soups. I can’t wait to make this pear and Gorgonzola tart for some upcoming classes and dinners that we are hosting and wanted to share it here as it is a perfect vegetarian hors d’oeuvre option if you are having a New Year’s party!
You could easily cut the puff pastry into rounds and serve these as a first course at a dinner but they are also great cut into these thin, pizza-like wedges for a cocktail party. Ripe pears and honey add a lovely sweetness, the toasted walnuts a delightful crunch, the gorgonzola a creamy, salty hit of flavour and the fresh rosemary an underlying, ethereal herbal note.
Added bonus: these could be made hours in advance and refrigerated. Just pop in a preheated oven when your guests arrive and fill your house with the most magical scent of the baking pears. Bliss.
Pear and Gorgonzola Tart with Walnuts, Honey and Fresh Rosemary
Recipe is from Alison Attenborough and Jamie Kimm’s book Williams Sonoma Cooking for Friends.
1 sheet of puff pastry, thawed but chilled
2 pears that are ripe yet still somewhat firm, halved, cored and thinly sliced
6 ounces (170 g) Gorgonzola cheese, crumbled
2 tablespoons walnuts, toasted and coarsely chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons honey
Preheat the oven to 400 degrees F (230 C).
Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9 x 13 inch (23 cm x 33 cm) rectangle about 1/8 inch (3.1 mm) thick. Cut in half lengthwise into 2 rectangles. Transfer rectangles to a rimmed baking sheet. Using a fork, prick each rectangle evenly over the entire surface. Fold in 1/2 inch of pastry along the entire edge of each rectangle to create a border.
Arrange the pear slices in a decorative pattern on top of the pastry rectangles and top with the crumbled Gorgonzola. Scatter on the walnuts and rosemary.
Bake until puffed and golden brown, about 20 to 25 minutes.
Remove from the oven and drizzle with honey and a few more fresh rosemary leaves.
Slice into wedges or squares and serve.
Serves 8 – 10 as an hors d’oeuvres.