--- title: "Pear, Gorgonzola and Walnut Tart" url: /pear-gorgonzola-and-walnut-tart/ canonical_url: https://flowers-recipes.com/pear-gorgonzola-and-walnut-tart/ language: en alternates: pl: https://flowerek.com/tarta-z-gruszkami-gorgonzola-i-orzechami-wloskimi/ de: https://barbaras-kochbuch.de/tarte-mit-birnen-gorgonzola-und-walnuessen/ en: https://flowers-recipes.com/pear-gorgonzola-and-walnut-tart/ x-default: https://flowers-recipes.com/pear-gorgonzola-and-walnut-tart/ published: "2011-03-25" last_updated: "2011-03-25" type: recipe author: Basia prerequisites: - /category/savory-dishes/ - /category/fish-and-seafood/ related: - /fennel-salad-with-apple-and-blue-cheese/ - /valentines-day-dishes-or-dinner-menu-ii-part-2-scallop-and-shrimp-skewers/ - /figs-with-baked-goat-cheese-and-orange-chutney/ - /waldorf-salad/ categories: - "Savory Dishes" - "Fish & Seafood" - "Small Plates & Salads" - Fruit - "Quick Meals" - Tarts tags: - pear comments: 1 summary: "A quick, light puff pastry tart with pears, gorgonzola and walnuts, served with garlicky herbed shrimp. The main course of my dinner menu." --- # Pear, Gorgonzola and Walnut Tart A quick, light puff pastry tart with pears, gorgonzola and walnuts, served with garlicky herbed shrimp. The main course of my dinner menu. **This page in other languages:** [Polski (pl)](https://flowerek.com/tarta-z-gruszkami-gorgonzola-i-orzechami-wloskimi.md) · [Deutsch (de)](https://barbaras-kochbuch.de/tarte-mit-birnen-gorgonzola-und-walnuessen.md) **Published:** March 25, 2011 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/) - [Category: Fish & Seafood](https://flowers-recipes.com/category/fish-and-seafood/) - [Fennel Salad with Apple and Blue Cheese](https://flowers-recipes.com/fennel-salad-with-apple-and-blue-cheese/) — Fennel salad with apple and blue cheese lifts your mood. Light, delicate and springlike. Great as a side dish for dinner - [Valentine's Day Dishes, or Dinner Menu II, Part 2 – Scallop and Shrimp Skewers](https://flowers-recipes.com/valentines-day-dishes-or-dinner-menu-ii-part-2-scallop-and-shrimp-skewers/) — Scallop and shrimp skewers pan-fried in saffron butter and served with a ginger-lime sauce. They really come together fa - [Figs with Baked Goat Cheese and Orange Chutney](https://flowers-recipes.com/figs-with-baked-goat-cheese-and-orange-chutney/) — Baked figs with melted goat cheese and a quick orange chutney: an easy, elegant autumn dinner for two or a small group, - [Waldorf Salad](https://flowers-recipes.com/waldorf-salad/) — This salad was created in 19th-century New York. It's made of apple, celery and nuts arranged on lettuce and topped with ## Instructions This is the third part of my little "dinner menu" series ([see part one](https://flowers-recipes.com/grapes-in-gorgonzola-and-nuts-dinner-menu-part-i/)). After the [snack](https://flowers-recipes.com/grapes-in-gorgonzola-and-nuts-dinner-menu-part-i/) and the [starter](https://flowers-recipes.com/scallops-with-cauliflower-pur-e-and-caper-raisin-sauce-or-dinner-menu-part-ii/), it's time for the main course. Since it was a fairly late dinner, I didn't want to make anything heavy. So I skipped the meat and the sauces. Instead, I took a suggestion from my friend Marghe from the forum and made this tart. The only thing I added to the dish was shrimp, which I arranged around the edges of the tart. That way the shrimp were a side and didn't "overpower" the original dish. With Marghe's permission, I'm sharing the recipe with you today. pear, gorgonzola and walnut tart This tart really comes together in just a few minutes. See for yourself: **Ingredients:** * 1 package of puff pastry * 2-3 pears * Parmesan (about ½ cup) * about 150 g gorgonzola * about ½ cup chopped walnuts * shrimp (about 10) * herbes de Provence * 2 cloves of garlic * olive oil Preheat the oven to 180°C (350°F). Cut the pears into thick slices or into eighths. Place the puff pastry in a tart pan or on a baking sheet (lightly greased with butter or olive oil beforehand). Cut out a circle and arrange the leftover pastry scraps around the edges, so that after rising they are higher than the center. Sprinkle the center with half of the Parmesan, arrange the pears on top, and surround them with gorgonzola. Finally, sprinkle with more Parmesan and coarsely chopped walnuts. Bake for about 20-30 minutes, checking from time to time so the pastry doesn't burn. Towards the end of the baking time, heat olive oil in a pan, add the herbes de Provence and toss in the chopped garlic. Then add the shrimp and fry over high heat, stirring often, until they are evenly red. I used shrimp in their shells and it took me maybe 2-3 minutes. Peeled shrimp will need less time. The shrimp should be crisp and tender. If you fry them too long, they'll turn rubbery. Take the finished tart out of the oven, arrange the shrimp around it and serve. A glass of good red wine is a must with this! Enjoy! pear, gorgonzola and walnut tart ## Comments (1) - **zauberi** · 2011 Looks delicious :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)