This recipe I found on Food Network really surprised me. I love fruits and vegetables,but I would have to say that pears are not one of my favorite fruits. I thought I’d give this a try to practice my pastry making skills. It was love at first bite. The combination of the tartness of the gorgonzola cheese, the sweetness of the pear and the saltiness of the prosciutto is absolutely divine perfection. This is one recipe I will be making again and again! Enjoy!
Pear Gorgonzola Tart
Recipe courtesy Giada De Laurentiis
Serves: 4 to 6 servings
- 1 store bought pie shell (I used a homemade tart 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
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.
Another great Butternut Squash recipe! I made this over the weekend and froze 36 ravioli, anticipating a Butternut Squash craving in early Spring when there won’t be any to be found! I feel like a squirrel hiding away my “acorns/Butternut Squash”!
I thought a bright yellow dough would be a fun contrast to the bright orange of the squash filling. I used turmeric in the pasta dough to obtain the bright yellow color. This recipe for the filling was found here.
- 1 Lb Fresh Pasta (I used this recipe)
- 1 Butternut Squash
- 1 Large Pear, peeled, cored, and diced small
- 1/4 Teaspoon Chili Powder, preferably Ancho chili
- 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
- 1/4 Cup Pecans, toasted and roughly chopped
- 4 Tablespoons Butter, unsalted
- 2 Teaspoons Fresh Rosemary, chopped fine
- Pinch Salt
Make the Filling
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh.
Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl.
To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste.
Cook the ravioli for 4-5 minutes in salted boiling water.
Make the Sauce
Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.
Place a serving of ravioli into each bowl or plate. Spoon the rosemary sauce over the ravioli and sprinkle some pecans over the top.