The fall season seems to orchestrate a return to the kitchen, to lure us who enjoy to cook, back to the stove. With the cooler days and nights, heating up the oven and cooking or baking becomes conceivable once more.
Autumn fruits are everywhere and pears are definitely in season. Pears & Gorgonzola are such a great pairing. The crisp, sweet, sometimes-earthy, sometimes-citrusy flavor of pears is naturally enhanced by the unique rich flavor of this Italian blue cheese.
Gorgonzola is named after a town outside of Milan, Italy where it was originally made. This soft, creamy cheese with blue-green marbling has a slightly pungent, savory flavor. The main difference between the different types of blue cheeses, is the region or country that they are made in or what type of milk is used in them.
Neither Brion or I like the strong flavored blue cheeses, but we sure wouldn’t pass up Gorgonzola used in either a sweet or savory recipe. These little pastries are a great fall/winter dessert. A bit more fidgety than making a larger tart or pie but as always, I love individual desserts …. there just so special!
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PASTRIES
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- 1 sheet frozen puff pastry, thawed
- 1 egg plus 1 Tbsp water, beaten for egg wash
- 150 gm (3 Tbsp) fig jam an alternative would be either cranberry sauce OR lingonberry jam
- 1-2 fresh pears, thinly sliced
- 100 grams Gorgonzola Dolce, crumbled
- 3 Tbsp walnuts, chopped
Ingredients
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- Preheat oven to 350 F.
- Unfold puff pastry sheet & cut into 3 long rectangles. Cut each rectangle into 3 equal size squares.
- Transfer to a parchment lined baking sheet. Placing tarts about an inch apart. Score a crust about 1/2-inch from edge of each tart. Using a pastry brush, paint the egg wash just across the outer crust of each tart.
- Divide fig jam between pastries. Spread jam across the center of each pastry, keeping it within the scored lines.
- Place 3-4 slices of pear in the center of the pastry, overlapping them. Sprinkle with walnuts.
- Divide the Gorgonzola between the pastries, gently pressing it into pears/walnuts.
- Bake for 20-25 minutes or until edges are golden brown & pastry is baked through.
