Pear & Gorgonzola Tartlets
A cheesy, sweet-spicy appetizer that's great for a weekend lunch, brunch, or entertaining.
Equipment
- oven
- food processor
- mini tart pans or a tart pan
Ingredients
For the shell:
- 150 g all-purpose flour
- 100 g corn flour
- ½ tsp salt
- ½ tsp baking powder
- 1 egg
- 100 g cream cheese
- 125 g butter
For the filling:
- 2 large pears
- 150 g sweet or spicy gorgonzola to taste
- chili flakes
- red pepper
- small sprigs of rosemary (for decor)
Instructions
- Use a food processor to knead the dough; it's the easiest way to make unleavened dough in my opinion! Put the dry ingredients (all-purpose flour, corn flour, salt and baking powder) in the bowl of the food processor and process for a few seconds to mix well!
- Then add the diced cold butter, beaten egg, and cream cheese, then process all the ingredients at maximum speed until a compact ball of dough forms!
- Wrap the dough in plastic wrap and refrigerate for half an hour, or, if you're in a hurry, a quarter hour in the freezer!
- Place the cold dough on a floured board and roll it out into a 0.5-0.7 cm (~1/4 inch) thick sheet and cut out circles slightly larger than the pans you are using to bake the mini-tarts.
- Lightly butter the tart pans and line them with the circles of dough, pressing the dough against the side of the pans with your fingers, then prick the dough in places with a fork.
- Put the mini tarts in the fridge for 10 minutes, while the oven heats up to 190°C/375° F.
- Bake the dough for 10 minutes, then remove it from the oven. Fill the tartlets with slices of Gorgonzola cheese, and top with slices of pear.
- Brush the pear slices with some melted butter. Finally, sprinkle over a few chili flakes and some red pepper, then return the tartlets to the oven for another 10 minutes or until the shells are golden brown and the gorgonzola cheese is bubbling.
- Serve hot or cold decorated with small sprigs of rosemary!
Notes
Tried this recipe?Let us know how it was!