For the dough
1 1/2 cups all-purpose flour (180g)
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces (100g)
2 eggs
1 tablespoon cold water
1/4 cup all-purpose flour (30g) - for dusting
For the filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (240ml)
2 eggs
1 1/3 cups crumbled Gorgonzola cheese (200g)
1 teaspoon salt
2 egg whites
1/2 teaspoon baking powder
2 medium pears (400g), peeled and seeded, cut into thin slices
For the dough
1 1/2 cups all-purpose flour (180g)
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces (100g)
2 eggs
1 tablespoon cold water
1/4 cup all-purpose flour (30g) - for dusting
For the filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (240ml)
2 eggs
1 1/3 cups crumbled Gorgonzola cheese (200g)
1 teaspoon salt
2 egg whites
1/2 teaspoon baking powder
2 medium pears (400g), peeled and seeded, cut into thin slices
Prepare the dough: in a medium bowl, combine the flour, salt, and butter
Mix with your fingers until it forms a crumbly mixture
Add the eggs and water, and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate for about 15 minutes
Preheat the oven to 350°F (180°C)
Roll out the dough directly onto the bottom of a removable-bottom tart pan with a diameter of 9 inches
Press the edges together to form a seal
Form small rolls with the remaining dough
Place them, one at a time, against the sides of the tart pan until it's fully covered
Press the edges together again
Poke the bottom and sides of the crust in several places with a fork
Cover the crust with four overlapping pieces of aluminum foil
Bake for about 20 minutes, or until the crust is firm
Remove from the oven and let cool slightly
Remove the foil and continue baking for another 10-15 minutes, or until golden brown
Let it cool completely before dusting with flour. Reserve
Keep the oven at 350°F (180°C)
Prepare the filling: in a medium saucepan, melt the butter over medium heat until it's fully melted
Add the flour and whisk until it starts to brown (about 2 minutes)
Add the milk, eggs, cheese, and salt
Whisk until smooth
Let it cool completely
In a stand mixer, beat the egg whites with baking powder until stiff peaks form
Fold in the cheese mixture until combined
Distribute the pears over the crust, followed by the cheese mixture
Bake for about 20 minutes, or until golden brown
Remove from the oven and let cool slightly
Unmold onto a decorative plate and serve immediately
285 calories per slice
Note: If you prefer, prepare the dough ahead of time, wrap it in plastic wrap, and refrigerate overnight
Just before serving, make the filling, assemble the tart, and bake according to the recipe.
