Savory tart with walnuts, pears, and gorgonzola

"Pears, gorgonzola, and walnuts: the perfect trio. Ingredients so different from each other, that give their best when combined. This time, I used them in a wonderful rustic savory tart, consisting of a crunchy shell of extra virgin olive oil shortcrust pastry with chopped walnuts, hiding a filling of flavorful and pungent gorgonzola, sweet and juicy pears, and crunchy walnut kernels." For this new recipe, Azzurra Sprinkles Dress used our Tradizione extra virgin olive oil because it is a delicate and fragrant oil, perfect for making both sweet and savory oil shortcrust pastry. It will enrich your pastry but will never overpower the taste of the fillings.

Recipe

Ingredients

FOR THE SAVORY OIL SHORTCRUST PASTRY

• 300 g all-purpose flour
• 80 ml extra virgin olive oil
• 100 ml water
• 2 eggs
• 50 g chopped walnuts
• salt

FOR THE FILLING

• 130 g gorgonzola cheese
• 2 pears
• a handful of walnuts

Method

1. In a bowl, combine the flour, water, oil, and eggs, and start mixing with a fork. Add the walnuts and salt and knead briefly until a firm dough forms.
2. Roll out the dough on a sheet of parchment paper and line a greased and floured 20 cm pan.
3. Fill the pastry shell with diced gorgonzola, sliced pears, and a few walnut kernels. Decorate as desired with the remaining pastry.
4. Bake at 180 degrees Celsius (fan-assisted) until golden, for about twenty minutes. Let cool completely and enjoy.

Some tips

You can prepare the tart in advance and store it well covered with aluminum foil. If there's any left over, it's best to keep it in the fridge and enjoy it at room temperature.