Savory Pear Tart
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Savory Pear Tart
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Savory Pear Tart - a flakey crust topped with Bosc pears, rosemary, gorgonzola, and drizzled with honey for the delicate balance of sweet and savory! Excellent for a night-in with wine or as a holiday appetizer.
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Ingredients
CRUST:
- 2 cups all-purpose flour sifted
- ½ teaspoon kosher salt
- 1 Tablespoon granulated sugar
- 12 Tablespoons butter diced (1½ sticks, cold unsalted
- ½ cup water ice
TART:
- olive oil about 2 tablespoons
- 1-2 garlic minced, cloves
- 3-4 pear sliced in 1/4 inch, Bosc variety
- 1 teaspoon rosemary fresh
- 1/2 /2 cup gorgonzola or blue cheese
- 2-3 Tablespoons honey to drizzle
Instructions
CRUST:
- Place flour, salt, and sugar in a large bowl and mix.
- Add butter and blend using a pastry blender until the butter is in small bits the size of peas.
- While continuing to blend, pour the ice water in bit by bit until the dough starts to come together. I do use the entire ½ cup, but am cautious while adding in case the dough comes together without all of the water.
- Once dough comes together, dump onto a floured surface and knead quickly into a ball, being careful not to overwork. Wrap in plastic wrap and refrigerate for at least 30 mins - 1 hour.
PEAR TART:
- Pre-heat oven to 400°F. Roll dough into approximately a 14x8 inch rectangle. Transfer to a parchment lined baking sheet.
- Brush dough with olive oil and garlic cloves. Line with overlapping Bosc pear slices, leaving approximately 1 inc of dough around edges.. Sprinkle rosemary on top. Fold dough over pears.
- Bake for 25 minutes. Sprinkle on gorgonzola and continue baking for 20 additional minutes.
- Drizzle with honey as desired. Slice and serve.
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