- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 45 mg
- Sodium
- 589 mg
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 45 mg
- Sodium
- 589 mg
Ingredients
Directions
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
