Batter Licker

November 1, 2010

pear tart with gorgonzola-walnut crust

Sweet and salty, refreshing but buttery – this tart takes all the wonderfully complex flavors in a traditional pear, gorgonzola, and walnut salad topped with balsamic vinegar, and turns them into a baked treat appropriate for the warm holiday season and cold weather ahead.

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I always look forward to the end of summer, as it marks the beginning of the season for speckled, golden yellow-skinned, slightly red-flushed Bartlett pears. The creamy, tender white flesh of Bartletts tastes refreshingly sweet when consumed raw in salads or bruschetta, but also holds its shape well in cooked dishes, whether baked in cinnamon butter or poached in red wine.

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