Crostatas are great because you don’t have to worry about a pie shell. You bake them on a cookie sheet and they are wonderfully rustic and delicious. It’s still pretty chilly here, so the fall/winter desserts are still what I’m craving. I love pears with blue cheese, and when it’s still warm, this is a perfect ending to a meal. How can you go wrong combining dessert and cheese course?
Pear and Gorgonzola Crostata
2 pears, sliced
2 tablespooons thyme, minced
juice of half a lemon
1 cup crumbled gorgonzola (the better the cheese, the better the final product)
1/4 cup honey
1 pastry crust (homemade is better but you can use a defrosted frozen one as well)
1 egg, beaten
2 tablespoons raw sugar or large crystalled sugar
Roll out the pastry dough into a round about 1/4 inch thick or as thinly as you can and still be able to move it around without it falling apart. Transfer to a silpat or parchment paper on a cookie sheet.
Combine the pears, thyme and lemon and allow the lemon to coat the pears so that they don’t brown. Gently add the gorgonzola and the honey, reserving a couple pieces of gorgonzola for the top. Stir just to combine, you don’t want to break up the pieces of cheese. Pour the mixture into the center of the dough and place the extra pieces of cheese on top. Fold up the edges of the dough making sure you don’t break holes in the sides.
Brush the edges of the crust with the egg wash and sprinkle the sugar on top.
Bake for 40-50 minutes at 375 degrees until it gets golden brown and delicious-looking! Let it cool a bit before cutting.