Mionetto USAのインスタグラム(mionettoproseccousa) - 12月4日 03時08分

We invite you to try this great make-ahead Italian-inspired appetizer from @judy.kim a Pear and Fontina Tart with Honey. The cheese gives it a buttery and nutty taste which pairs perfectly with our bubbles!

Pear and Fontina Tart with Honey Recipe
By Judy Kim | Yield: 1 (10-inch) tart, serves 8-10
Single crust pie dough, suggest my Rustic Pie Dough (see below in comments)
3-4 Starkrimson or red Anjou pears (or peeled Bosc)
1/3 lb grated Italian Fontina, more for finishing
1/4 lb Gorgonzola
½ teaspoon chopped fresh thyme, additional for garnish
flaky sea salt
freshly cracked black pepper
1 egg
Honey for finishing
Directions:
1. Bring pie dough to room temp, about 5 min. Lightly flour surface, roll dough into 13-inch round, 1/4-inch thickness. Apply flour as needed. Gently fold into half and transfer to 10-inch tart pan. Push pastry into corners of the tart pan using your knuckles; trim pastry by rolling pin over pan. Chill tart pan in freezer or refrigerator. Save scraps for future use or cut out decorative leaves and chill.
2. Place oven rack in the middle and preheat to 425°F.
3. Core pears and thinly slice about 1/8-inch thick, keep slices in groups.
4. Place tart on rimmed sheet pan. Spread Fontina in an even layer and dot with pieces of Gorgonzola on bottom of tart pan. Sprinkle with thyme, ½ tsp sea salt, ½ tsp black pepper. Arrange pear slices in slightly fanned out groups and alternate directions. Use more pears for denser filling. Sprinkle 2 tbsp Fontina and ½ tsp sea salt on top of pears. Finish by brushing pastry edge with egg wash (1 egg beaten with 1 tbsp water). Optional: decorate with cut out pastry leaves, cut and frozen in advance and brushed with egg wash.
5. Bake for 15 minutes at 425°F, reduce to 375°F and bake until filling is bubbling and crust is golden brown, about 45-50 minutes.
6. Transfer to a cooling rack. Finish with flaky sea salt and black pepper. Drizzle with honey just before serving. May be served slightly warm or at room temperature.
See below for pie dough recipe.

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