(12 votes)
Loading ...
This puff pastry cake is a marvel. Its combination of ingredients and its puff pastry will make you repeat this recipe on more occasions.
It is a different idea and an original way of making a starter or first course. The main ingredients? Gorgonzola cheese, leek and pear.
The mixture of its ingredients is perfect, with your salty touch and alternating with the sweetness of the pear. If you take this cake freshly made you can enjoy the crispy puff pastry. As an alternative, this recipe can be made with shortcrust pastry, it will be just as good.
Leek, gorgonzola and pear tart
A very charming cake, made with puff pastry and filled with its main ingredients: leek, pear and gorgonzola. You will love its mix and flavor.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: incoming
- Calories: 270
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 sheet of prepared puff pastry (about 260 g)
- 200 g of cream for cooking
- 2 eggs
- 100 g gorgonzola cheese
- 2 small leeks
- 2 conference pears
- 2 tablespoons of butter or 60 ml of olive oil
- Sal Island
- Ground black pepper
Preparation
We heat the oven to 200 °. We choose a round mold to make low cakes. The measurements that can be used are 24 cm in diameter by 4 cm in height.
We take the sheet of puff pastry and place it on the pan, it has to rise and cover the dough on the sides. Cut off the pieces that protrude from the edges.
Prick the cake with the help of a fork at the base. In this way we will prevent it from rising a little when baking.
We put it in the oven for 8 minutes. While we are going to make the filling.
Cut the green stems of the leek and remove the first layer. We cut it into thin slices.
Peel the pears and cut them into small cubes.
We put a frying pan on the heat. Add the two tablespoons of butter or the 60 g of olive oil. Add the leek and fry until golden brown.
Add the pear and sauté for a couple of minutes.
Take the puff pastry out of the oven. If we see that the base has swollen, we push it down to lower the volume.
In a bowl, add the two eggs and beat them. Add the 200 ml of cream, salt and ground black pepper. We mix it well.
Add the leek and pear mixture into the pan. Cover with the mixture of eggs and cream and spread the 100 g of gorgonzola cheese in small pieces.
We put it in the oven, with heat up and down to 200 ° for 10 minutes.
Then we cover it with a little aluminum foil and we program it again 12 minutes.
It has to take on a golden tone and the mixture should curdle. We serve the cake hot or cold.
