#RICOTTA PEAR TART SKIN#

When I tweeted a cheese toastie I had eaten at Pina, a follower on twitter tweeted a response. I didn't grow up eating nice cheeses, I think supermarket plastic cheese was the only cheese on offer when I was a child but I am definitely making up for lost time now and will have about half a dozen cheeses in my fridge on the go at one time.

It's a little bit sweet but not overly so and I think if you have someone that always orders a cheese plate because cakes are too sweet, they would adore this.Īlthough I love desserts and sweets I am often tempted by a cheese plate after dinner. I couldn't decide whether this was a sweet or savoury item so I served it both as a dessert and for Mr NQN's lunch and he was very happy because he loved the amount of juicy pear. It has a tapering shape and a smooth finish and I always think of it as the most photogenic pear (yes I'm weird that way). Beurre Bosc pears keep their shape well for baking.

#RICOTTA PEAR TART SKIN#

They have a brown skin and creamy, juicy white flesh ('beurre' means butter and it was named after its buttery texture). Beurre Bosc pears were first cultivated in France and now grow around the world. This is a pastry rich in butter so it really needs a rest.ĭon't have gorgonzola? Most cheeses suit this - goat's cheese, cream cheese, feta - basically any cheese that goes with pears on a cheese plate.īeurre Bosc pears are best for this as you won't get the same visual effect from other types of pears (perhaps a very bright red pear might also be nice). Don't be tempted to roll out the pastry straight away. Then it's just rolling out the pastry and then filling it on the day so that the pastry is crisp and fresh. What I like to do is make the pastry the night before (this takes around 5 minutes) and let it rest overnight. You can use store bought pastry but I love the flavour and texture of home made pastry. The most onerous part of this is probably the pastry. There's a final drizzle of honey and some rosemary. A home made buttery shortcrust pastry encases a gorgonzola dolce cheese filling and is topped with sliced pears. This pear and gorgonzola cheese tart looks like it is quite a production but is surprisingly easy.

Ricotta pear tart