Savory Pear and Gorgonzola Tart

Name: Savory Pear and Gorgonzola Tart
Ingredients: Unsalted butter, for greasing the pan (if needed); All-purpose flour, for dusting the pan (if needed); 1 ball Pate Brisee (recipe follows); 1 generous cup crumbled good quality gorgonzola or Roquefort cheese (or to taste); 2 to 3 large ripe pears, Anjou, Bosc, Bartlett or whichever local pears are available; 1 cup heavy cream; 2 large eggs; 3 tablespoons grated pecorino cheese (or substitute Parmesan if you prefer); 1 tablespoon chopped fresh tarragon, marjoram or sage, plus more for garnish; 1/8 teaspoon freshly ground black pepper, plus more as needed; 1/4 teaspoon kosher salt, plus more as needed; 1 tablespoon good quality brandy, such as Armagnac; Freshly ground nutmeg, for dusting; 3 tablespoons good quality honey; ½ teaspoon finely chopped jalapeno pepper; Several drops white truffle oil; Salt and freshly ground black pepper; 2½ cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 12 tablespoons (1½ sticks) very cold or frozen unsalted butter, cut into small cubes; 2 teaspoons ice water

ediblejersey.ediblecommunities.com

Courtesy of Lisa Nichols of DeAnnas Restaurant in Lambertville

View full recipe on ediblejersey.ediblecommunities.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblejersey.ediblecommunities.com.

Share this recipe:

Ingredients

Unsalted butter, for greasing the pan (if needed)
All-purpose flour, for dusting the pan (if needed)
1 ball Pate Brisee (recipe follows)
1 generous cup crumbled good quality gorgonzola or Roquefort cheese (or to taste)
2 to 3 large ripe pears, Anjou, Bosc, Bartlett or whichever local pears are available
1 cup heavy cream
2 large eggs
3 tablespoons grated pecorino cheese (or substitute Parmesan if you prefer)
1 tablespoon chopped fresh tarragon, marjoram or sage, plus more for garnish
1/8 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon kosher salt, plus more as needed
1 tablespoon good quality brandy, such as Armagnac
Freshly ground nutmeg, for dusting
3 tablespoons good quality honey
½ teaspoon finely chopped jalapeno pepper
Several drops white truffle oil
Salt and freshly ground black pepper
2½ cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
12 tablespoons (1½ sticks) very cold or frozen unsalted butter, cut into small cubes
2 teaspoons ice water