Spinach, Pear and Gorgonzola Tart

This is another variation on the pear and greens theme - always a winner. I recently found White Balsamic Vinegar, at the grocery store near my house, which is not normally known for its gourmet selection! It is amazing, sweet and fragrant. But regular balsamic vinegar would be great on this too.

1 sheet puff pastry
1 ripe pear
1/2 pound spinach
1/4 cup gorgonzola
balsamic vinegar
olive oil
salt and pepper

Preheat the oven to 400F. Lightly score about a 3/4" border around the puff pastry sheet, so that the outside edges will puff up. Be sure not to cut all the way through!

Brush with olive oil and arrange the spinach, pears and gorgonzola on it. Drizzle with balsamic vinegar and sprinkle with salt and pepper. Bake until the gorgonzola starts to bubble and the pastry is puffed up around the edges, about 20 minutes. If you wanted to get really fancy, you could do some caramelized onions and spread them over the bottom if you like, but that takes time and I was hungry!


Penguino said…
Yum! I made this without the pears and subbed in the leftover (chopped up) stuffed mushrooms from thanksgiving. Smells sooo good! Thanks for the recipe :)

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