- 1 refrigerated pie crust
- 2 pears, peeled, cored and thinly sliced
- 4 strips of bacon, halved, cooked (8 pieces total)
- 3 Tbs. gorgonzola cheese, crumbled
- 1/4 c. walnut halves
- 2 Tbs. honey
- 2 Tbs. cornmeal, plus more for dusting
- 1 egg, beaten
- salt and pepper to taste
Ideas don’t always come easily when blogging about food. For that reason, I keep a little orange notebook with me at all times, 24 hours a day, to jot down ideas, inspirations, recipes, meal plans, book titles, foodie terms, restaurant names, or whatever suits my fancy at that moment. I usually start a list of recipe ideas based on the season, and go from there.
Flipping through my orange notebook recently, I came across this season’s list. At the top of the list was something that inspired me after seeing a fig and gorgonzola tart in one of my many foodie magazines: a pear and gorgonzola tart. Pears are in season during September and October, so what better time to share my recipe than, well, right now?
For the full story, head on over to the Fayetteville Flyer, and give them a big hug for me.
Preheat the oven to 375°. On a non-stick baking sheet, sprinkle the 2 tablespoons of cornmeal on the sheet and roll out the pie crust on top. Arrange the pears and bacon in a circular pattern on the pie crust, leaving at least 1″ of room around the edge for folding. Sprinkle the gorgonzola over the pears and bacon, followed by the walnut halves. Starting at the bottom, gently fold the crust over itself, repeating the pattern all the way around the tart.
Add 1 Tbs. of cold water to the beaten egg. Using a basting brush, brush the egg wash over the folded crust. Sprinkle a mixture of cornmeal, salt and pepper over the egg wash on the crust. Drizzle 1 tablespoon of honey over the tart filling.
Bake the tart for 30-35 minutes, until the nuts are golden and the filling begins to bubble. Remove from the oven and allow to sit for five minutes. Drizzle the remaining tablespoon of honey over the filling. Slice and serve immediately.