Pear Gorgonzola Tart

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I offered this as a savory side of a dessert party. Everyone loved it. I will say with a 10" tart pan I felt I needed to double the cheese filling to create enough volume.

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i really stink at cooking! i always get so nervous, i over think everything and somehow doubt my skills. saying that, i was having a brunch.....i made this tart and omg......i surprised myself. it was fabulous. i followed directions to the "t". brunch ended, i wrapped up leftovers and christmas was over. after a long day, we are back home, we've opened a very nice bottle of wine and having pear gorgonzola tart......even better!!!!!!!! i can't wait to make this again. thank you, thank you.....i did it!!!!!!!

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Amazing. Perfect dinner with a green salad and some red wine.

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very good

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This hit the spot for a brunch on a hot Miami day. The shapness of the Gorgonzola with the sweetness of the pears and the saltiness of the prosciutto was incredible.

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My foodie friends love this dish. It's simple but the flavors are complex - you've got creaminess, as well as the combination of sweet and savory. Elegant but not pretentious. And super yummy! If you find the cheese mixture too thick to spread, add a little of the juicy butter from cooking the pears, and it will add flavor and make it easier to spread.

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I made this for a fun Iron Chef event we did at a friend's house. I got 5th! Everyone was super impressed. :

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Ok, admittedly this is not a particularly "gardeny" recipe - but then again it is fatty, fatty January.

Giada (Dino De Laurentiis granddaughter, proprietor of white teeth has a real dead-of-winter winner with this one.

For something decidedly delicious and naughty be sure to whip up this Pear Gorgonzola Tart for the weekend or your next dinner party or pot-luck. You'll surely take the prize and be the belle of the ball.

Mmm... Yum!

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This is so easy, & tastes great! For those who were complaining of the cheese being difficult to spread, make sure it is room temperature before whipping it. Also, if you put the mixture in the crust as soon as it comes out of the oven it helps to further soften and spread it. I used herbs de provence, & goat cheese because that's what I had on hand. Beaut!

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This was a great side to an egg and vegetable dish. I took the pears directly off the heat and poured them over the cream cheese and gorgonzola mixture immediately. They helped to slightly melt and soften up the cheese mixture so the texture was wonderful. I used the proscutto, but you can modify with either pancetta or regular peppered bacon. I would definitely crisp up the meat so you get both the sweet and savory flavorings. All my friends loved it and it was so easy.