Gorgonzola Pear Tartlets Recipes

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RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

  • To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  • Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  • Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR GORGONZOLA TART



Pear Gorgonzola Tart image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 store bought pie shell
4 ounces cream cheese
2 ounces Gorgonzola
1 teaspoon fresh thyme, chopped
Pinch salt
Pinch freshly ground black pepper
2 tablespoons butter
3 small pears, cored and sliced
2 ounces prosciutto, cut into thin strips

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 TARTLETS



Gorgonzola Pear Tartlets image

Whether you serve these simple tartlets as an appetizer or dessert, they're too good to pass up. I leave the peel on the pear to add texture. -Susan Hein, Burlington, WI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 4

1 large pear, finely chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup finely chopped hazelnuts, toasted
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

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.

Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

PEAR GORGONZOLA TART WITH CARAMELIZED ONIONS AND PECANS



Pear Gorgonzola Tart with Caramelized Onions and Pecans image

Savory Pear Tart

Provided by Stephanie Jackson

Categories     Appetizer

Time 35m

Number Of Ingredients 7

1 2/3 sheets of ready to bake puff pastry sheets. Should roughly fit a 8 1/2 x 11 1/2 baking sheet.
1 egg
4-5 pears (seeds removed and sliced.)
1 medium onion (sliced)
1 Tbs butter
3 oz. Gorgonzola cheese (crumbled)
1/4 cup pecans (chopped)

Steps:

  • Lay puff pastry flat on the baking sheet.
  • Crack egg into a a small bowl and beat.
  • Brush the egg along the edges of the puff pastry.
  • Lay pear slices evenly in three rows.
  • In a medium frying pan melt butter on a medium low heat.
  • Add in the onion and turn the heat up to medium. Cook the onions stirring occasionally until the onions are translucent and brown in color.
  • Evenly distribute the onions on top of the pears.
  • Sprinkle the Gorgonzola cheese and pecans evenly on top of the pears and onions.
  • Bake at 400F for 15 minutes until edges are golden.
  • Serve warm.

CHICKEN, PEAR & GORGONZOLA TARTS



Chicken, Pear & Gorgonzola Tarts image

I've been experimenting with candied bacon and tried incorporating it into some of my favorite recipes.-Richard Boulanger, Williston, Vermont

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 12

8 bacon strips
1-1/2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
3/4 cup finely chopped cooked chicken breast
1/3 cup pear nectar
1/4 cup finely chopped dried pears
3 tablespoons apricot preserves
2 teaspoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/3 cup crumbled Gorgonzola cheese

Steps:

  • Place bacon in a 15x10x1-in. baking pan; broil 4 in. from the heat for 4-6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble., In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese., Bake at 350° for 5-7 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 53 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 90mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

BLUE CHEESE AND PEAR TARTLETS



Blue Cheese and Pear Tartlets image

Tasty, hot appetizers that take little time to prepare but will impress your guests!

Provided by BOLLIVEB

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 15

Number Of Ingredients 5

4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

Steps:

  • Pre-bake phyllo shells according to package directions. Set aside to cool.
  • Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g

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