Pear, Gorgonzola & Truffle Tart

A delicate tartlet pairing sweet, juicy pear with bold Gorgonzola and a hint of aromatic truffle—an elegant balance of savory and sweet in a flaky, golden pastry shell.

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how to make

Serves: 2

1 block of shortcrust pastry
4 pears, thinly sliced
175g Gorgonzola Dolce
50g walnuts
1 tbsp White Truffle Honey
1/2 tbsp Truffle Salt

Roll out your shortcrust pastry on a floured surface and blind bake in a 22cm tart case for 15-20 mins.
Remove from the oven and allow to cool slightly. Layer with sliced pears in concentric circles. Then add lumps of Gorgonzola Dolce over the top dotted with walnuts. Season with Truffle Sea Salt and bake the tart for 15-20 mins at 180˚C.
Remove from the oven and drizzle with a generous spoonful of White Truffle Honey. Return to bake for a final 8-10 mins until the top of the tart starts to caramelise.

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