Pear Gorgonzola Tart

This tart has three layers: a tart shell, sliced ripe pears and crumbled Gorgonzola, baked until the pears are tender and the cheese turns golden. Honey and fresh thyme go on at the end. The sweet fruit and the sharp cheese pull against each other, and the honey ties them together. It makes 8 slices and takes 45 minutes, 15 of them prep.

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Because the tart uses only five ingredients, the quality of each one shows. The pears matter most.

The Five Ingredients

• Tart shell (1): a store-bought shell saves time, or you can make your own.
• Ripe pears (3, sliced): they carry the sweetness. Pick pears that are slightly soft to the touch.
• Gorgonzola (4 ounces): rich, creamy and sharp, which contrasts with the pears.
• Honey (2 tablespoons): drizzled on after baking for sweetness and a glossy finish.
• Fresh thyme (1 teaspoon, chopped): a slightly earthy herb that works with both the pears and the cheese.

Baking the Tart

Heat the oven to 375°F (190°C) and set the tart shell on a baking sheet. Arrange the pear slices evenly in the shell, crumble the Gorgonzola over them, and bake for 25 to 30 minutes, until the pears are tender and the cheese is golden. Drizzle with honey and sprinkle with thyme before serving.

Two points help the crust. Chill the shell before baking so it holds its shape and crisps well, and consider par-baking it for about 10 minutes before you add the filling so it does not turn soggy.

Which Pears to Use

Ripe, sweet varieties such as Bartlett or Anjou soften well in the oven and add sweetness. Bosc pears are a little more tart, which makes a good contrast with rich Gorgonzola if you prefer that.

Swaps

• Fruit: figs or apples can replace the pears.
• Cheese: goat cheese is milder and goes well with fruit, and feta is tangier.
• Herbs: rosemary or sage give an earthier note than thyme.

Serving

Serve the tart warm so the cheese melts into the pears, or at room temperature. A light salad of mixed greens, walnuts and a citrus vinaigrette goes well and cuts the richness. As a dessert, each slice can take a dollop of whipped cream or a scoop of vanilla ice cream, and a little extra honey and thyme just before serving looks good.

Nutrition per Slice

One slice has about 250 calories, 15 grams of fat (8 grams saturated), 28 grams of carbohydrates, 2 grams of fiber, 10 grams of sugar, 6 grams of protein and 200 milligrams of sodium.

FAQ

How should leftovers be stored?

Cover the tart tightly with plastic wrap or foil and refrigerate it. Eat it cold, or reheat it gently in the oven to bring back the texture.

Can I make it ahead?

Yes. Assemble the tart a day in advance and refrigerate it without baking. When you are ready, heat the oven and bake as directed.

Is there a gluten-free version?

Use a gluten-free tart shell, store-bought or homemade with gluten-free flour. The filling stays the same.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us