Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 ripe pears, peeled and thinly sliced
- 8 thin slices of Prosciutto di Sauris
- 1/2 cup of crumbled gorgonzola cheese
- 1/4 cup of chopped walnuts
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.
3. Arrange the sliced pears on top of the puff pastry, leaving a 1-inch border around the edges.
4. Season the pears with salt and pepper to taste.
5. Layer the Prosciutto di Sauris slices on top of the pears.
6. Sprinkle the crumbled gorgonzola cheese and chopped walnuts over the Prosciutto di Sauris.
7. Fold the edges of the puff pastry over the filling, creating a rustic tart shape.
8. Brush the beaten egg over the edges of the puff pastry.
9. Bake the tart for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 365
Fat: 24g
Carbohydrates: 25g
Protein: 12g
Sodium: 690mg
Fiber: 3g
Sugar: 10g
Substitutions for ingredients:
- Any type of pear can be used instead of ripe pears.
- Blue cheese can be used instead of gorgonzola cheese.
- Almonds or pecans can be used instead of walnuts.
Variations:
- Add a drizzle of honey over the tart before serving.
- Top the tart with arugula or mixed greens for a fresh twist.
- Use figs instead of pears for a different flavor profile.
Tips and tricks:
- Make sure to slice the pears thinly to ensure even cooking.
- Crumble the gorgonzola cheese into small pieces for easier distribution.
- Serve the tart warm or at room temperature.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a wooden board or platter for a rustic look.
- Garnish the tart with fresh herbs, such as thyme or rosemary.
Pairings:
- Serve the tart with a side salad for a complete meal.
- Pair the tart with a glass of white wine, such as Pinot Grigio or Chardonnay.
Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the crust is not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the tart is too soggy, make sure to pat the pears dry before arranging them on the puff pastry.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Prosciutto di Sauris is a type of cured ham from the Friuli-Venezia Giulia region of Italy.
- Puff pastry has been used in European cuisine since the 17th century.
Flavor profiles:
- The tart combines the salty and savory flavors of Prosciutto di Sauris and gorgonzola cheese with the sweetness of ripe pears and the nuttiness of walnuts.
Serving suggestions:
- Serve the tart as an appetizer or main course for a dinner party or special occasion.
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Region: Italian