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
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, 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
