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.