Pear & Gorgonzola Honey Lattice
Ingredients
2 ripe Bosc pears, thinly sliced
1 tbsp lemon juice
1/2 tsp ground cardamom
1 sheet puff pastry, thawed
1 egg, beaten with 1 tsp water
4 oz Gorgonzola dolce, crumbled
2 tbsp mascarpone cheese
1 tsp fresh thyme leaves
1/4 cup wildflower honey
1 tbsp unsalted butter
1 tsp balsamic glaze
Crushed walnuts
Flaky sea salt
Directions
Toss pear slices with lemon juice and cardamom in a small bowl and set aside.
Mix the Gorgonzola, mascarpone, and thyme in a separate bowl until combined but still slightly chunky.
Roll out the puff pastry on a parchment-lined baking sheet and spread the cheese mixture in the center, leaving a 1-inch border.
Arrange the pear slices over the cheese in an overlapping pattern.
Cut the remaining pastry into thin strips and weave a lattice pattern over the top of the pears.
Brush the pastry lattice with the egg wash and bake at 400°F for 20 to 25 minutes until golden brown.
Melt the honey and butter together in a small pan, then stir in the balsamic glaze.
Drizzle the warm honey glaze over the tart immediately after removing it from the oven.
Scatter walnuts and a pinch of flaky salt over the top before slicing.
Nutritional Info (per serving, serves 6)
Calories: 310
Protein: 6g
Carbohydrates: 32g
Fat: 18g
Fiber: 2g
Sugar: 14g
Sodium: 240mg