Recipe: Gorgonzola pear tarts

Chef Anderson of Laguna Beach’s Watermarc shares his recipe for gorgonzola pear tarts. Photo: Watermarc

LAGUNA BEACH, Calif., March 29, 2013—Chef Kiel Anderson makes  a unique gorgonzola pear tart at Watermarc  in Laguna Beach. The taste and texture combinations of sweet and juicy, plus luscious and savory, are not to miss.

“Our warm blue cheese and pear tarts are something we bring back every year,” Anderson says. “We like to use Bosc pears, which have a skin from light yellow to brown and a firm white flesh, perfect for cooking or baking with. The pears give balance to the blue cheese tart by cutting the rich, creamy gorgonzola with a light and crisp bite.”

Recipe and photo courtesy Chef Kiel Anderson and Watermarc.

Poached pears

1 bottle red cooking wine

3 Bosc pears

1 C granulated sugar

2 cinnamon sticks

Combine all ingredients in a pot and bring to a simmer. Cook pears for 15-20 minutes on medium-low heat. Check doneness of pears with a small knife. Caution: do not overcook pears or they can become mealy. Cool pears and liquid separately. When cool, store pears submerged in poaching liquid.

Gorgonzola tart filling

6 oz cream cheese

6 oz gorgonzola

1 oz shallots, thinly sliced

3 cloves roasted garlic

Salt & pepper, to taste

3 oz heavy cream

1 egg

Combine ingredients, (except cream and egg), with the paddle attachment of a Kitchen Aid mixer. Mix on medium until fully incorporated. Add cream and egg and mix on low for 30 seconds. Set aside.

Tart shell

2 C flour

3 T granulated sugar

3/4 t salt

1 C butter, chilled and cut into small cubes

Use a food processor to combine ingredients. Pulse until mixture forms little marbles. Remove dough and place on lightly floured surface. Knead dough until ball forms (being careful not to over mix). Wrap in plastic and chill for at least 2 hours. When ready to use, roll out on floured surface to 1/4” and place into tart mold. Fill shell with beans and par bake for 7-10 minutes at 350. Fill shells with gorgonzola filling and continue baking for 12-15 minutes.

If serving right away, let tart set for 20 minutes before placing the sliced pear. Otherwise, cool, then wrap with plastic and store in fridge for up to five days. Reheat in oven for 5-8 minutes to serve.



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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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