A great source of fiber and vitamins, granolateams up perfectly with sweet juicy pears and the creamy, pungenttaste of gorgonzola.
Recipe: Pear-Gorgonzola Tart
6 tablespoons unsalted butter
Preheat the oven to 350°F (175°C).In a small bowl, melt 4 tablespoons butter in the microwave.Using a food processor, grind the granola into fine crumbs. Addthe melted butter and process until the mixture has the consistencyof wet sand. Press evenly over the bottom and 1/2-inch up thesides of a 9 1/2-inch tart pan. Bake until dry, 10 to 15 minutes.Let cool completely.
Meanwhile, peel and core the pears andcut lengthwise into wedges. In a medium skillet, melt the remaining2 tablespoons butter over medium heat. Add the pears and cook,turning occasionally, until golden and barely tender, 8 to 10minutes. Let cool.
In a medium bowl, whisk the cream cheesewith the cream. Add 2 teaspoons chives and season with salt andpepper. Spoon the mixture into the crust and spread evenly. Sprinklethe gorgonzola on top. Fan the pear slices over the cheese ina circular pattern. Garnish with the remaining 1 teaspoon chives.Serve at room temperature.
2 cups granola
2 Bartlett pears
8 ounces cream cheese, at room temperature
1/4 cup heavy cream
1 tablespoon chopped chives
Salt and pepper
3 ounces gorgonzola cheese, crumbled
Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Recipe and photograph provided courtesyof Every Day with Rachael Ray, February 2008, www.rachaelraymag.com.
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