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This flatbread's turned into my go-to weekend treat when friends come over, hitting that sweet spot between savory and sweet tastes. When juicy pears meet strong Gorgonzola, it creates an unforgettable flavor combo that transforms basic stuff into something really special.
I came up with this flatbread when friends dropped by unexpectedly one fall night. With just a handful of ingredients around, it became such a hit that now my buddies ask for it whenever they visit.
- Store-bought flatbread or puff pastry: gives you a crunchy base for all your toppings
- Two firm but ripe pears: bring natural sweetness and juicy bits
- 4 oz Gorgonzola cheese: adds tangy richness that works with the sweet pears
- 1/4 cup honey: when drizzled on top makes everything taste better
- 1 cup walnuts, chopped: adds needed crunch and nutty flavor
- Fresh arugula: gives peppery freshness to cut the rich stuff
- 1 tbsp olive oil: makes the edges get golden and crispy
- Black pepper, freshly cracked: adds a bit of heat and depth
- Get Your Base Ready:
- Heat your oven to 400°F. Take your puff pastry and roll it out on a floured surface till it's nice and thin. Move it carefully to a baking sheet lined with parchment. You'll want the pastry cold for the best flaky results.
- Brush With Oil:
- Spread the olive oil all over your dough. This stops the bottom from getting soggy under the pears and helps everything brown nicely.
- Put Pears On Top:
- Lay thin pear slices in rows that slightly overlap. Try to cut them about 1/8 inch thick so they'll cook right but keep their shape. Leave a little space at the edges so the crust can puff up.
- Add The Cheese:
- Break up the Gorgonzola with your fingers and scatter it over the pears. Don't cover them completely - you want both flavors to come through on their own.
- Cook It:
- Stick it in the middle of your preheated oven for 15 minutes exactly, or until you see the edges turn golden brown and the cheese starts to bubble a bit.
- Finish It Off:
- Take it out and while it's still hot, drizzle honey all over. Throw on the walnuts so they sink slightly into the warm honey. Just before you serve it, top with fresh arugula and lots of black pepper.
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The real magic comes from good quality honey. I found my favorite wildflower honey at a local farmers market about three years back, and it gives this flatbread light flowery hints that you just can't get from grocery store stuff.
Finding Your Ideal Pear
The type of pear you pick really changes how this flatbread turns out. Bosc pears stay firm when baked and aren't too sweet. Anjou pears give more juice but might get softer in the oven. Bartlett pears taste the most pear-like but can turn mushy if you don't watch them. For the best results, go with pears that give a little when you press near the stem but still feel firm everywhere else.
Prep Earlier and Keep Leftovers
You can get this flatbread partly ready ahead of time when you're having friends over. Fix the base with pears and cheese up to 8 hours before, wrap it in plastic and stick it in the fridge. When you're ready, bake it straight from the fridge but add a few extra minutes. It's best eaten right away after it's all put together, but you can keep leftovers in a sealed container for a couple days. Warm it up at 350°F for 5 minutes to make it crispy again.
Changing With The Seasons
While pears and Gorgonzola work amazing together, you can switch things up all year round. In summer, try thin slices of peaches or nectarines instead of pears and use mild ricotta cheese. Fall is great for thin apple slices with sharp cheddar. Winter versions can have roasted butternut squash chunks and sage. The basic steps stay the same, just use whatever looks freshest at the market.
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Frequently Asked Questions
- → Can I swap Gorgonzola for another cheese?
Sure! Swap it with blue cheese or goat cheese for a similarly bold and creamy flavor that pairs well with the pears.
- → What kind of pears work best?
Pick pears that are firm yet ripe for the best flavor and bite. Bosc and Anjou pears are great options.
- → How do I get a crispier base?
Using a pizza stone can help the base get crisp. Also, make sure your puff pastry stays chilled until you’re ready to start.
- → Can I tweak the sweetness level?
Absolutely! Add more or less honey depending on your taste. Skip it altogether if you want it more savory.
- → What goes well with this flatbread?
Pair it with a fresh salad with lemon dressing, a light soup (like tomato basil), or even a glass of sparkling white wine.