Last Sunday was a major throwback to childhood. I’ve been going on a lot of Bibayti dinners lately, but this time, we prepared lunch for a cute family celebrating their daughter’s first holy communion. I remember mine like yesterday – as clearly as my wedding day actually! The flowers in my hair, the cake and the menu, my amazing family and friends. At 9 years old, you truly feel on top of the world.
Clearly, Jean had taken care of most of the menu, but I was responsible for dessert (pain perdu) plus a gorgonzola cheese and pear tart. We had the cutest sous-chef in the kitchen – a 5 year-old boy, Alex – who wanted to run away with me and get married. That’s how good the tart was 😉
This recipe is easy to make and brings innovative ideas to your table. Instead of making the traditional quiche lorraine, try something new at your next gathering!
Gorgonzola Cheese and Pear Tart
What you’ll need (for 10 persons)
- 230 g Tart dough base (you can buy it ready made or make it yourself)
- 2 eggs
- 200 ml light cooking cream
- 1/2 tsp nutmeg powder
- 1/2 pepper
- 1/4 salt
- 100 g emmental cheese
- 200 g gorgonzola blue cheese
- 5 medium pears, sliced equally
- 2 Tbsp sugar
How to make it
In a tart mold, roll out the dough and blind bake it for 15 minutes in a pre-heated oven (200 degrees celsius).
In a bowl, mix the eggs, then add the cream, nutmeg, pepper and salt.
Pull out the dough from the oven and let it cool for 10 minutes.
Add the cream mix, the emmental and gorgonzola blue cheese and put it back in the oven for 25 minutes (or until the top is hard and slightly golden).
Meanwhile, place the pears in an oven dish and sprinkle the sugar on top. Place them in the oven until caramelized and tender.
Once the tart is cooked, decorate with the caramelized pears and serve!
So! What do you think?