Pear Gorgonzola Tart Food

PEAR GORGONZOLA TART

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions.
• Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl.
• Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat.
• Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart.
• Place the pear slices in a decorative pattern over the cheese mixture.
• Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.

GORGONZOLA-PEAR TOASTS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
• Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

PEAR GORGONZOLA TART

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.

PEAR, WALNUT & BLUE CHEESE TART

Steps:

• To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
• Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
• Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
• Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

GORGONZOLA PEAR TARTLETS

Steps:

• In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

GORGONZOLA CHEESE AND PEAR TART

Steps:

• In a medium skillet, melt 2 Tbs butter over medium heat.
• Add pear slices and cook turning occasionally until golden and barely tender (8-10 minutes). Let cool.
• In a medium bowl, whisk cream cheese with the cream.
• Stir in 2 oz of gorgonzola cheese.
• Spoon the cheese mixture into the crust and spread evenly.
• Sprinkle the remaining 2 oz gorgonzola on top.
• Fan the pear slices over the cheese in a circular pattern.
• Serve at room temperature.

PEAR & APPLE GORGONZOLA TART WITH FRANGELICO & BALSAMIC REDUCTION

Steps:

• 1. . Spray tart pan with cooking spray. Sprinkle some flour on a surface and on a rolling pin. Roll out thin the slices of the dough and place into the tart pan shaping up the sides and into the curves of the pan and on the bottom of the pan.
• 2. In medium saucepan over medium heat, combine chopped pears, apples, frangelico and water. Cook for 5-7 minutes. Drain off liquid--about 1/2 cup. This will be used for the reduction sauce.
• 3. Scoop some of the chopped apple/pear mixture over the dough. Combine the sugar & cinnamon. Sprinkle about half of the sugar/cinammon mixture over the apples/pears. Then layer (overlapping) fresh thinly sliced pears. Sprinkle the remaining sugar mixture. Add some of the crumbled gorgonzola on top of the fresh pears. Top with with several slices of butter.
• 4. Bake in pre-heated 375 oven. COVER surface of tart loosely with foil for about 18 minutes. Remove foil and turn to broil just to make the top golden brown. Remove tart from oven and let rest for about 15 minutes.
• 5. REDUCTION SAUCE: 1/2 cup apple/pear juice (that was reserved) 1/2 cup blueberry juice 1/3 cup frangelico 1/3 cup balsamic REDUCTION SAUCE: Combine into small saucepan and bring to boil for about 7 minutes. Reduce heat to simmer boil for another 12-15 minutes. Remove from heat. Liquid should reduce to about half its volume and thicken. Use as drizzle for serving.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.