Dulce Gorgonzola Pickled Pear Tart Recipe

 

Serves 8-10
INGREDIENTS

FILLING

4 oz or 1/4lb Dulce Gorgonzola cheese
1/4 cup Light sour cream
1 1/2 tbsp Honey
1 Egg yolk, large
Pinch of Kosher Salt & Cracked Black Pepper


CRUST

1/2 Hazelnuts, roasted, ground 
1 tbsp Sugar
1/4 tsp Kosher salt
3/4 + 2 tbsp Flour, all purpose 
6 tbsp Butter, unsalted, chilled
1-3 tbsp Ice water
1 tsp Cinnamon or Thyme or Rosemary (these flavors each will work well with filling so, your choice)
2 pint jars Pickled pears or you can poach fresh pears (for pickled pear recipe see below)

INSTRUCTIONS:


1. Preheat oven to 350F.
2. Making crust using a food processor. Place flour, cool, ground hazelnuts, salt, sugar and butter and pulse until combined. Add water 1 tbsp at a time to help the mixture blend completely. 
3. Place dough on plastic wrap sheet, cover and roll into a log shape, chill for 30 min.
4. For the filling, place cheese, yolk, sour cream, honey and S&P into a blender or vita mix and puree. 
5. Remove crust. Spray a tart or pie pan with nonstick spray. Unwrap dough and place into pan. Using the piece of plastic wrap to come in contact with the dough, press it flat into pan. This protects your hands and smooths the dough evenly. 
6. Using a fork, prick the dough in several places. Place foil over the whole crust and weigh it down with dry rice or dry beans. Place in oven to bake for 20 minutes.
7. After 20 minutes, remove the foil and rice or beans. Cook tart shell an additional 15 minutes until edges begin turning golden brown.
8. Remove tart shell from oven. Pour in the filling and top with slices of pears. 
9. Return to the oven and bake an additional 15 minutes.
10. Remove from oven. Can top with additional roasted hazelnuts. 
11. Serve warm or at room temperature.  Store leftovers in refrigerator.



Recipe by "Joy of Pickling"
6 lbs Bosc pears, pitted, peeled, sliced
4 Cinnamon sticks
2 tbsp whole cloves
1 inch Ginger, fresh, sliced thin
3 cups Water
2 cups Distilled white vinegar
4 cups Sugar

INSTRUCTIONS
1. Place spices in a sachet of cheesecloth.
2. Using a nonreactive pot, bring water, sugar, vinegar, spices to a boil- creating an infused syrup.
3. Reduce heat and simmer for 5 min.
4. Add in pears and cook until tender ~5-10 min.
5. Place pears and syrup into clean pint jars. Seal with lid.
6. Place jars into a boiling water bath and process for 15 minutes.