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Pear and Fennel Gorgonzola Tart

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Pear and Fennel Gorgonzola Tart

The perfect pear and fennel gorgonzola tart recipe with a picture and simple step-by-step instructions.

dough

  • 150 g Flour
  • 70 g Cold butter
  • 1 Egg
  • 0,5 tsp Espelette pepper
  • 1 pinch Salt

Covering

  • 1 tbsp Pear and ginger jam – see my KB: http://www./rezept/447217/Birnen-Ingwer-Marmelade.html
  • 1 Fennel bulb
  • 1 size Fresh pear
  • Oil
  • Salt
  • Pepper

molding

  • 150 g Gorgonzola
  • 100 ml Cream
  • 1 Egg
  • 1 tsp Strength
  • Salt
  • Pepper

dough

  1. Put the flour with the salt and the pimento d’Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then quickly work it into a smooth dough with your hands , wrap the dough in cling film and let it rest for an hour in the refrigerator.

Covering

  1. Remove the greens from the fennel and finely chop and set aside for decoration. Cut the fennel bulb into eighths and slice it finely and heat some oil in a pan and braise the fennel in it for a few minutes, the fennel can easily pull a little color. Pour into a bowl and let cool down a little.
  2. Wash the pear thoroughly, quarter it, remove the core and then cut into fine wedges.

molding

  1. Dice the Gorgonzola and pour it into a tall container together with the cream and then puree to a cream with the magic wand. Then add the egg and starch, stir in and season with salt and pepper.

Assembly and finish

  1. Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm. Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself.
  2. Prick the pastry base several times with a fork and spread the pear and ginger jam on the pastry base. Now distribute the steamed fennel on top and decoratively distribute the pear wedges.
  3. Now pour the glaze over the pears and bake the tart on the middle rack for 40 – 45.
Dinner
European
pear and fennel gorgonzola tart

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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