Pear Gorgonzola Tart with Granola Crust

Pear Gorgonzola Tart with Granola Crust

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tablespoons unsalted butter

  • 2

    cups granola

  • 2

    bartlett pears

  • 8

    ounces cream cheese, at room temperature

  • ¼

    cup heavy cream

  • 1

    tablespoon chopped chives

  • Salt and pepper

  • 3

    ounces gorgonzola cheese, crumbled


1.Preheat the oven to 350°. In a small bowl, melt 4 tablespoons butter in the microwave. Using a food processor, grind the granola into fine crumbs. Add the melted butter and process until the mixture has the consistency of wet sand. Press evenly over the bottom and 1/2 inch up the sides of a 9-1/2-inch tart pan. Bake until dry, 10 to 15 minutes. Let cool completely. 2.Meanwhile, peel and core the pears and cut lengthwise into wedges. In a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the pears and cook, turning occasionally, until golden and barely tender, 8 to 10 minutes. Let cool. 3.In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives and season with salt and pepper. Spoon the mixture into the crust and spread evenly. Sprinkle the gorgonzola on top. Fan the pear slices over the cheese in a circular pattern. Garnish with the remaining 1 teaspoon chives. Serve at room temperature.


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