Simple Pear, Gorgonzola & Honey Tart
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus resting time for pastry
Cooking time: 35 minutes
Serves: 6
For pastry
- 200g/7ozs. flour
- 1 teaspoon fine salt
- 1 teaspoon sugar
- 140g/5ozs. butter, chilled and cubed
- 5-6 tablespoons ice water
For filling:
- 140g/5ozs. gorgonzola dolce, room temperature
- 2 eggs, room temperature
- 2 tablespoons honey plus extra to drizzle
- 6 Beurre Bosc pears
- A few sprigs rosemary
Step 1 - Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse again and then add the ice water (start with 5 tablespoons of water and then add the extra one if it needs it) and pulse until it forms tiny balls. Place on a floured surface and shape into a ball adding a touch more flour if needed. Cover with cling film and rest overnight (it is very important to rest the pastry).
Step 2 - Take a 30x20 cm (12x8 inch) pastry tin and spray with oil. Take a non stick mat or large sheet of parchment and flour this and flour the top of the pastry and your rolling pin. Roll pastry out until it fits the tin and sides with some overhang. Chill for 30 minutes while you make the filling.
Step 3 - Preheat oven to 190C/374F. Blend the cheese until smooth and add the eggs and honey and process. Pour into the pastry case. Then take the pears and slice them thinly about 1cm or 1/2 an inch from the top. Fan out and place on top of the gorgonzola custard. Bake for 30-35 minutes until custard is wobbly but set. Trim the edges of the overhung pastry. Drizzle some more honey and add some rosemary sprigs on top.