Hello lovelies,
when the first pears land in the basket in fall, I bake this tarte flambée almost every week. Pear tarte flambée with gorgonzola is for me the loveliest mix of sweet and savory: juicy diced pear, punchy blue cheese, crunchy walnuts and at the very end a thread of honey that caramelizes lightly in the oven.
The crust needs no yeast, just like my potato tarte flambée with fennel and rosemary, only here I use all-purpose flour instead of rye. It takes flour, water, olive oil and salt, 30 minutes of rest and then a really hot oven.
Pear, gorgonzola and honey
Use ripe but still firm pears, then the cubes stay juicy in the oven and do not fall apart. The gorgonzola melts between the pears and onions, and the honey ties everything together. If blue cheese is too strong for you, the pear tarte flambée also works with soft goat cheese.
For dinner I like to serve a crunchy fennel arugula salad with pear and feta alongside, so the pear comes to the table twice. The light acidity of the salad is perfect with the strong cheese.
For guests I turn it into a small fall menu: first a bowl of creamy pumpkin soup with pears, then the tarte flambée in pieces straight from the sheet. That keeps the kitchen relaxed, because the soup simmers while the dough rests.
Patience pays off when rolling: the thinner the dough, the crisper the edge. I roll it so thin that I can almost see the grain of the work surface through it.
And if there are still pears in the basket afterwards, bake my moist pear spice cake with cinnamon and cloves for Sunday. I would love to hear how the pear tarte flambée turned out for you.
