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Pear, Walnut, and Gorgonzola Tartlets
(recipe, Sophia Markoulakis)
Serve these quick, delicious tartlets as part of a first course with a salad of mixed greens or as a light dessert with a glass of sherry or port.
- 1 package puff-pastry dough
- 2 oz. Gorgonzola, brought to room temperature
- 2 oz. whipped cream cheese
- ¼ cup chopped toasted walnuts
- 2 Bartlett pears, quartered, cored, peeled, and thinly sliced (use a mandoline for the slicing, if you have one)
- Olive oil
- Raw sugar
- Remove 1 sheet of puff pastry from refrigerator and set out according to package directions.
- In a small bowl, mix together cheeses and walnuts; set aside.
- Roll out dough to ⅛-inch thick. With a 4-inch-wide glass or bowl, cut out pastry rounds and set on a parchment-lined cookie sheet. Spread cheese mixture on top of each round, leaving a ½-inch border. Place pear slices on top (about 4 to 6 slices per round), gently fanning so slices cover cheese. Brush pear slices and edges of pastry with olive oil and sprinkle entire surface with sugar.
- Bake in a 350-degree oven for 25 minutes, or until pastry is lightly browned. Serve immediately or at room temperature. Makes 10 to 12.
Read more about pears in Sophia Markoulakis' "Pears."