Eat: A tart that tastes as good as it looks

Get ready for something a little different. This week’s recipe for a Pear and Gorgonzola Tart had me feeling like a fancy housewife from the fifties--minus the pearls and A-line skirt. In fact, I’m pretty sure that I was wearing pajamas when I made this, but that is beside the point. The point is that this dish is downright beautiful and boasts a full, complex flavor. Named after an Italian village, gorgonzola is a fairly common cheese known for its green-blue coloration and sharp taste. “Fun” fact: the distinct kick of gorgonzola actually comes from the penicillin mold that is added to the otherwise creamy and subtle cheese. Feel free to share that tidbit at your next soirée to score major points with your highfaluting friends.

I found this recipe on a carton of cheese that I used for my (amazing) Fig & Pear Pizza. The recipe was swiftly cut from the packaging and secured via magnet to my refrigerator. It has been waiting there patiently until this week when I finally resolved to try it. Now, I recognize that there may be those who hesitate to try something with a strong cheese flavor but I encourage you to bake outside of your comfort zone with this particular recipe. It is worth noting that my husband isn't shy about his dislike of most cheeses, so as I labored I became mentally prepared to eat the entire tart alone. But after one bite, he was hooked! So go ahead, be adventurous and give this dish a try.

TIME: 15-20 minutes
YIELDS: 10-12 servings
MY SOUNDTRACK: Josh Ritter

2 tablespoons of butter
2-3 pears, cored, peeled, sliced lengthwise
8 oz. cream cheese at room temperature
¼ cup heavy whipping cream
4-5 oz. crumbled gorgonzola cheese, divided

Crust:
approximately 24 graham crackers
6 tablespoons of butter, melted

1. Preheat oven to 350°F. To prepare your crust, place the graham crackers in a plastic bag. Using a rolling pin, roll until finely crushed. This is easier to do in small batches. In medium bowl, stir together the graham cracker crumbs and melted butter. Press the mixture into a pie pan and bake for 8-10 minutes.

2. While the crust is baking, melt 2 tablespoons of butter over medium heat in a skillet. Add the pear slices and cook for 8-10 minutes. Occasionally turn the pear slices, checking for a light golden color.

3. In a medium bowl, whisk together the cream cheese and heavy whipping cream. I recommend first cutting the cream cheese into small pieces to make combining easier. Stir in half of the gorgonzola cheese, blending thoroughly.

4. Spoon small portions of the blend into the crust and spread evenly. The smaller portions you use, the easier it will be to spread. Otherwise you might break up the delicate crust.

5. Sprinkle the remaining cheese on top. Arrange the pear slices in whatever pattern you choose. I fanned them in a circular fashion. Serve at room temperature and store in a refrigerator.

Eat: Fig and Pear Pizza

When it comes to this week’s recipe, I really have to pat myself on the back. My husband described this pear and fig pizza as one of the best dishes I have ever made. I did not come by it easily, though. The pizza features homemade dough and fancy ingredients that were a challenge to find. Were it not for Trader Joe’s, this venture would have been a failure before I ever set foot in the kitchen. Such efforts coupled with two hours of labor were handsomely rewarded in the end. The subtle but sweet flavors of pear, fig, and caramelized onion are balanced by sharp Gorgonzola cheese and crème fraiche. If the following recipe sounds delicious but you aren’t interested in investing so much of your time, you need only to visit Eleven Eleven Mississippi. This dish is readily available on their lunch and dinner menus. It actually presented itself to me in a weekly e-newsletter from Sauce Magazine. It was just too intriguing to not try.

Please note before you begin this recipe that the onions can be prepared up to two days in advance. I recommend doing this to break up such a lengthy preparation time.

TIME: 2 hours (including prep and cooking)
YIELDS: 10-12 servings
MY SOUNDTRACK: Stravinsky

3.5 cups flour
1 cup warm water (100-110°F)
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
4 tablespoons butter
1 sweet onion, thinly sliced
1/2 cup and 1 teaspoon sugar, divided
1 pear, peeled and sliced
1.5 cups red wine
1-2 teaspoons vanilla extract (or 1 vanilla bean)
1/8 teaspoon cinnamon
3 tablespoons crème fraiche (sub: sour cream)
1/2 cup of thinly sliced dried black mission figs
1/2 cup crumbled Gorgonzola cheese

Begin by preheating the oven to 425 degrees.

To prepare the dough, add the yeast to warm water and allow to dissolve.
In a large mixer (preferably with a dough hook) combine the yeast/water blend, flour, honey, olive oil, and 1/2 teaspoon of salt. Run the mixer for 5 minutes (or knead with your hands) until a smooth ball of dough is formed.

Set the dough aside in its bowl, covering the top with a dish towel. If possible, set it somewhere warm. I put the bowl on top of my oven while preheating.

While dough is rising, melt butter in a medium-sized pan. Add the onion slices and 1 teaspoon of sugar. Saute over medium-low heat for roughly 20 minutes, stirring frequently. Once soft and brown, let the slices cool to room temperature.

In a medium-sized sauce pan (or a large skillet), combine the pear, red wine, vanilla, 1/2 cup of sugar, and cinnamon. Bring to a boil and then simmer approximately 20-30 minutes until the pear slices are tender and a bright red-purple color (they will absorb the poaching liquid).

Spread the dough over a pizza pan or cookie sheet. Cover the dough with a thin layer of crème fraiche. Evenly distribute the onion slices, pear slices, and figs across the pizza. Sprinkle with cheese.

Bake for 10-12 minutes and get ready to impress yourself!