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baking Italian, Sicily
Gorgonzola and Pear Tart

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Recipe

Torta di Gorgonzola e Pere

Yield: Serves 6

Ingredients

  • ½ pound gorgonzola cheese, at room temperature
  • 1/3 cup heavy cream
  • 1 sheet (½ pound) frozen puff pastry, thawed at room temperature for 30 minutes
  • 4 pears, peeled, cored, seeded, and cut into thin slices

Directions

Preheat the oven to 400 degrees.

Coarsely chop the cheese and heat it in a small saucepan with the heavy cream over very low heat, stirring often. When the mixture is smooth, remove from the heat. Let cool for 10 minutes.

Meanwhile, roll out the puff pastry on a lightly floured surface. Cut it into a 9-inch circle and fit into a 9-inch round tart or baking pan. Prick the surface of the pastry in a dozen or so places with a fork. Spoon half of the cheese mixture over the surface of the puff pastry. Arrange layers of the pear slices in 2 overlapping circles on top of it. Spoon the remaining cheese mixture evenly over the top of the pears.

Bake for 30 minutes or until the top is golden.

Let rest for 15 minutes. Cut in wedges and serve.


© 2001 Giovanne Tornabene and Gilda Di Paola Tornabene
 

Nutritional Information

Nutrients per serving (% daily value)

456kcal (23%)
223mg (22%)
5mg (8%)
130mcg RAE (4%)
271mg
24mg
12g
12g
4g
37g
46mg (15%)
628mg (26%)
14g (69%)
30g (47%)
1mg (7%)
 

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