| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 45 mg |
| Sodium | 589 mg |
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 45 mg |
| Sodium | 589 mg |
Reviews
I hope Giada can do a pear and ricotta tart on her show sometime.
I liked the taste of this dish but next time would put some lemon on the pears right after cooking. They turned brown and looked awful- I tried to cover them up with the proscuitto but couldn’t totally. I ended up throwing half of the pears away and using apples (with lemon on them this time. I also found that it required much more than 3 small pears to have the proper ratio of fruit to cheese.
I also had to double the cheese volume.
I offered this as a savory side of a dessert party. Everyone loved it. I will say with a 10″ tart pan I felt I needed to double the cheese filling to create enough volume.
i really stink at cooking! i always get so nervous, i over think everything and somehow doubt my skills. saying that, i was having a brunch…..i made this tart and omg……i surprised myself. it was fabulous. i followed directions to the “t”. brunch ended, i wrapped up leftovers and christmas was over. after a long day, we are back home, we’ve opened a very nice bottle of wine and having pear gorgonzola tart……even better!!!!!!!! i can’t wait to make this again. thank you, thank you…..i did it!!!!!!!
Amazing. Perfect dinner with a green salad and some red wine.
very good
This hit the spot for a brunch on a hot Miami day. The shapness of the Gorgonzola with the sweetness of the pears and the saltiness of the prosciutto was incredible.
My foodie friends love this dish. It’s simple but the flavors are complex – you’ve got creaminess, as well as the combination of sweet and savory. Elegant but not pretentious. And super yummy! If you find the cheese mixture too thick to spread, add a little of the juicy butter from cooking the pears, and it will add flavor and make it easier to spread.
I made this for a fun Iron Chef event we did at a friend’s house. I got 5th! Everyone was super impressed. 🙂