For the crust: 1 1/2 cups all-purpose flour (180g), 1/4 teaspoon salt, 1/2 cup cold unsalted butter, cut into small pieces (100g), 2 large 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 heavy cream (240ml), 2 large eggs, 1 1/3 cups crumbled Gorgonzola cheese (200g), 1 teaspoon salt, 2 ripe pears (400g), peeled and seeded, cut into thin slices
For the crust: 1 1/2 cups all-purpose flour (180g), 1/4 teaspoon salt, 1/2 cup cold unsalted butter, cut into small pieces (100g), 2 large 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 heavy cream (240ml), 2 large eggs, 1 1/3 cups crumbled Gorgonzola cheese (200g), 1 teaspoon salt, 2 ripe pears (400g), peeled and seeded, cut into thin slices
Prepare the crust: In a medium bowl, combine the flour, salt, and cold butter
Mix with your fingers until it forms a crumbly mixture
Mold the dough into a ball and wrap in plastic wrap
Refrigerate for about 15 minutes
Precalent the oven to 180°C (medium)
Roll out the crust directly onto the bottom of a removable-bottom tart pan with a diameter of 24 cm
Bend the crust over the sides of the pan, pressing gently
Shape small rolls with the remaining dough and press them into the side of the pan, covering it completely
Poke the bottom and sides of the crust with a fork in several places
Line the crust with four overlapping sheets of aluminum foil
Bake in the preheated oven until the crust is firm (about 20 minutes)
Remove from the oven and discard the foil
Continue baking until golden brown (about 10 minutes)
Let cool, then dust with flour. Reserve
Maintain the oven at 180°C
Prepare the filling: In a medium saucepan, melt the butter over medium heat until it starts to brown
Add the flour and whisk until it starts to brown (about 2 minutes)
Add the heavy cream, eggs, cheese, and salt
Whisk well
Let cool
In a mixer bowl, beat the egg whites with baking powder until stiff peaks form
Fold in the cheese mixture gently with a spatula
Distribute the pears in the bottom of the crust and top with the filling
Bake in the preheated oven until golden brown (about 20 minutes)
Let cool, then unmold onto a decorative plate
Serve immediately
285 calories per slice
Note: You can prepare the dough ahead of time, wrap it in plastic wrap, and refrigerate for up to a day
Before serving, make the filling, assemble, and bake according to the recipe.
