Pear & Gorgonzola Tart


  • 3 Bosc pears, unpeeled, sliced
  • 2 tablespoons butter, melted in skillet
  • 4 ounces cream cheese
  • 4 ounces gorgonzola
  • 1 tablespoon fresh thyme, chopped
  • 1 baked tart shell
  • 5 slices proscuitto, chiffonade


  • Melt butter in large skillet and melt. Add sliced pears and check after 5 minutes.
  • Whip cream cheese and gorgonzola until creamy.
  • Spread cream cheese and gorgonzola mixture over the bottom of the tart shell. Top with pears. Sprinkle with proscuitto chiffonade right before serving and top with minced thyme.


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