If you love the perfect mix of sweet and savory in your snacks or appetizers, then you’re going to adore this Savory Pear Tart with Gorgonzola Recipe. It’s one of those dishes that feels fancy enough for guests but is surprisingly easy to pull together. I absolutely love how the creamy, tangy gorgonzola pairs with those tender, slightly caramelized pears, all wrapped up in a buttery, flaky crust. You’ll find that this tart makes for a stunning centerpiece on any table, whether it’s a casual weekend brunch or a more formal dinner party. Trust me, once you try it, it’ll quickly become a favorite in your recipe rotation!
Why You’ll Love This Recipe
- Decadent Flavor Combination: The blend of sweet Bosc pears and tangy gorgonzola creates a perfect balance that’s truly irresistible.
- Simple Homemade Crust: The buttery crust tastes like it came from a fancy bakery but is surprisingly easy to make from scratch.
- Versatile and Elegant: It works as a light lunch, appetizer, or even a side dish at dinner parties.
- Make-Ahead Friendly: You can prepare the dough in advance, so it’s ready to assemble whenever you want.
Ingredients You’ll Need
Each ingredient in this Savory Pear Tart with Gorgonzola Recipe plays an important role. The flour and butter create a tender crust, while the fresh pears add natural sweetness that pairs beautifully with the bold cheese. When shopping, look for ripe but firm Bosc pears – they hold their shape well during baking and have a lovely honeyed flavor.
- All-purpose flour: Sifting helps avoid lumps and keeps the crust light and flaky.
- Kosher salt: Enhances the flavors without being overpowering.
- Granulated sugar: Just a touch adds slight sweetness to the crust.
- Cold unsalted butter: The key to a flaky pastry – keep it cold so it doesn’t melt into the flour too quickly.
- Ice water: Used sparingly to bring the dough together without making it sticky.
- Olive oil: Adds a subtle fruitiness and helps garlic infuse in the tart.
- Garlic cloves: Minced for a gentle aromatic flavor; don’t overpower the pears!
- Bosc pears: Their dense texture and sweet, slightly spicy flavor make them perfect for baking.
- Fresh rosemary: Adds earthiness and a fragrant kick that pairs perfectly with the cheese and fruit.
- Gorgonzola cheese: The star savory ingredient – choose a creamy variety for melting and a rich tang.
- Honey: Drizzled on top for a finishing touch of natural sweetness that balances the cheese.
Variations
One of the things I love most about this Savory Pear Tart with Gorgonzola Recipe is how easy it is to put your own spin on it. Whether you want to swap out cheeses or add a crunchy topping, feel free to get creative and make it your own!
- Cheese Swap: I’ve tried this tart with blue cheese and even aged goat cheese, each giving a slightly different but equally delicious taste.
- Herb Variations: Sometimes I swap rosemary for thyme or sage, depending on what I have on hand – both add a lovely savory note.
- Add Nuts: Toasted walnuts or pecans sprinkled on top before serving add a delightful crunch and contrast.
- Make it Vegan: Use a plant-based butter for the crust and a vegan blue cheese alternative – it still gets rave reviews!
How to Make Savory Pear Tart with Gorgonzola Recipe
Step 1: Prepare Your Flaky Crust
Start by mixing your sifted flour, salt, and sugar in a big bowl. You want to get everything evenly combined here. Next, toss in your cold, diced butter and work it with a pastry blender until you get little pea-sized bits — this is what creates that glorious flakiness. Here’s my little secret: use your fingertips to blend just enough, so the butter stays cold but incorporated. Then, slowly add in that ice water—go slowly! You might not need all of it. Once the dough starts to come together, transfer it to a floured surface and gently knead it into a ball. Wrap it up and pop it in the fridge for at least 30 minutes. This resting time is crucial to relax the gluten and keep your crust tender.
Step 2: Roll Out and Layer the Tart
Preheat your oven to 400°F (that’s about 200°C). Take your chilled dough and roll it out into a rough 14×8 inch rectangle — don’t stress about making it perfect! I usually roll between sheets of parchment paper because it prevents sticking and makes transferring easier. Place the dough on a parchment-lined baking sheet. Brush the surface generously with olive oil infused with minced garlic; this creates a subtle, savory base. Now comes the fun part: artfully arranging your pear slices in overlapping rows, leaving about one inch free around the edges so you can fold the crust up. Sprinkle freshly chopped rosemary over the pears — the aroma is amazing as it bakes!
Step 3: Bake and Add Gorgonzola
Bake your tart for 25 minutes until the crust starts to turn golden and the pears begin to soften. Then, pull it out and scatter crumbles of gorgonzola evenly across the top. Pop it back in the oven for another 20 minutes. The cheese will melt gloriously and get that lovely, slightly baked texture. Keep an eye on it—the edges should be golden brown, and the cheese nicely melted but not burnt.
Step 4: Drizzle With Honey and Serve
Once out of the oven, let your tart cool just a bit — I know it’s tempting to dig right in, but a few minutes helps the flavors settle. Drizzle honey over the top to add that final touch of sweetness that makes all the flavors sing together. Slice it up and serve warm or at room temperature. My family absolutely goes crazy for this tart, and my guests always ask for the recipe!
Pro Tips for Making Savory Pear Tart with Gorgonzola Recipe
- Keep Butter Ice Cold: Cold butter creates steam pockets during baking, which is why a flaky crust is so important.
- Don’t Overcrowd Pear Slices: Overlapping just enough lets them cook evenly and caramelize rather than steam.
- Use Parchment Paper: This saves cleanup and makes transferring the tart much easier.
- Watch the Oven Timing: Gorgonzola can burn quickly, so add it halfway through baking for the best melt without bitterness.
How to Serve Savory Pear Tart with Gorgonzola Recipe
Garnishes
I usually finish the tart with a light drizzle of honey and a few fresh rosemary leaves for an extra fragrant touch. Sometimes I sprinkle a handful of toasted walnuts or pine nuts on top — it adds a lovely crunch and earthy note that contrasts beautifully with the creamy cheese and soft pears.
Side Dishes
This tart pairs wonderfully with a crisp green salad dressed in a simple vinaigrette, which balances the richness nicely. I also like serving it alongside some roasted root vegetables or a glass of chilled white wine like Sauvignon Blanc or Chardonnay to round out the meal.
Creative Ways to Present
For special occasions, I’ve assembled mini versions using tartlet pans — they’re just as delicious and perfect for individual servings. Another fun idea is to serve this tart on a beautiful wooden board with a selection of nuts, olives, and charcuterie to create an impressive appetizer platter.
Make Ahead and Storage
Storing Leftovers
Leftovers keep pretty well in the fridge for up to 3 days. I like to cover the tart loosely with foil or plastic wrap to keep the crust from absorbing moisture and getting soggy. The flavors even deepen a bit overnight, making leftovers just as tasty!
Freezing
If you want to freeze, I recommend freezing the crust dough first (before baking). Wrap it tightly in plastic and freeze for up to one month. When you’re ready, thaw overnight in the fridge and then proceed with assembling the tart. Freezing the fully baked tart tends to soften the crust, so it’s not my preferred method.
Reheating
To reheat, pop the tart in a 350°F oven for about 10 minutes until warmed through. This helps crisp up the crust again without drying out the pears or cheese. Avoid microwaving, as it makes the crust rubbery.
FAQs
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Can I use other types of pears for this tart?
Absolutely! While Bosc pears are ideal because of their firm texture and sweetness, you can use Anjou or Bartlett pears—just choose ones that are ripe but still firm to avoid a mushy tart.
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Is it okay to make the crust in advance?
Yes! Making the crust dough a day ahead lets the flavors develop and makes assembly easier. Just keep the dough well wrapped in the refrigerator.
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Can I use a store-bought pie crust instead?
Definitely. Using store-bought crust saves time, and the recipe will still taste delicious. Just keep an eye on baking times since store crusts can bake a little faster or slower.
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What’s the best way to slice this tart?
Use a sharp serrated knife and cut gently to avoid squishing the pears. Letting the tart rest before slicing helps it hold together for neat pieces.
Final Thoughts
This Savory Pear Tart with Gorgonzola Recipe holds a special place in my kitchen because it perfectly blends simple ingredients into a dish that tastes so much more luxurious than it actually is. It’s rewarding to make your own crust, and the bursting flavors of pears and cheese always make me feel like I’m serving a true treat. I hope you’ll try making it soon — your family and friends will thank you, and you might just find yourself making it over and over again, like I do!
Print
Savory Pear Tart with Gorgonzola Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Description
This Savory Pear Tart combines a flaky homemade crust with tender Bosc pears, fragrant rosemary, and sharp gorgonzola cheese, all drizzled with honey for a perfect balance of savory and sweet flavors. Ideal for an elegant appetizer or light dessert, this tart showcases the delightful harmony of seasonal fruit and bold cheese.
Ingredients
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, for drizzling
Instructions
- Prepare the crust dough: In a large bowl, combine the sifted flour, kosher salt, and granulated sugar. Add the diced cold butter and use a pastry blender to cut the butter into small pea-sized pieces ensuring an even distribution throughout the flour.
- Add ice water gradually: With the pastry blender blending continuously, pour the ice water in slowly, bit by bit, to bring the dough together. Use only as much water as needed until the dough just forms, aiming for a cohesive texture without excess moisture.
- Knead and chill the dough: Turn the dough onto a lightly floured surface and knead gently into a smooth ball. Avoid overworking to keep the crust tender. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour tofirm up and develop flavor.
- Preheat oven and roll out dough: Set the oven to 400°F (200°C). Roll the chilled dough into a roughly 14×8 inch rectangle and transfer carefully onto a parchment-lined baking sheet to prepare for the tart assembly.
- Assemble tart base: Brush the surface of the dough evenly with olive oil and sprinkle the minced garlic cloves on top. Arrange overlapping slices of Bosc pears over the dough, leaving about a 1 inch border around the edge free. Sprinkle fresh rosemary over the pears for aromatic depth. Fold the exposed dough edges over the pears to create a rustic border.
- Bake partially: Place the tart in the preheated oven and bake for 25 minutes, allowing the crust to start golden and the pears to soften.
- Add cheese and finish baking: Remove the tart briefly from the oven and scatter the gorgonzola or blue cheese over the partially baked pears. Return to the oven and bake an additional 20 minutes, until the crust is golden brown and cheese is melted and bubbly.
- Drizzle and serve: After baking, drizzle honey evenly over the hot tart to add a fresh sweetness. Slice into portions and serve warm or at room temperature.
Notes
- Use cold butter and ice water to keep the crust flaky and tender.
- Adjust honey drizzle to taste depending on how sweet you prefer the balance with the savory cheese.
- Fresh rosemary can be substituted with thyme or omitted if unavailable.
- The tart tastes great served warm but can also be enjoyed at room temperature, perfect for entertaining.
- For a variation, try adding thinly sliced shallots or prosciutto before baking.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 310
- Sugar: 12g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
