Pear and Gorgonzola Crostada

Makes 6-8 servings

If you make this as a large pizza, it’s a bit difficult to eat. I have made mini tarts by rolling out the dough and using a small biscuit cutter to form small crusts in a mini muffin tin. Great for cocktail parties.

ingredients

Ready-made pie crust or puff pastry
2 red onions, thinly sliced
2 T. butter or olive oil
1 tsp kosher salt
3 D’Anjou or Comice pears
1 1/2 to 2 cups crumbled Gorgonzola cheese
1/2 cup almond slices, chopped walnuts or pine nuts
2 T. butter, cut into small pieces

directions

1
Roll out dough and place on a parchment-lined 14-inch round pizza pan or jelly roll sheet (or cut out small circles for the mini muffin tins).
2
Saute the onions in butter or oil with salt for 8 to 10 minutes on low heat until soft and caramelized. Cool to room temperature.
3
Cut the pears vertically into 1/8" slices, removing any seeds (or dice for mini tarts). Spread the onions on the pastry evenly. Top with the pears. Sprinkle on the cheese and nuts and dot with bits of butter.
4
Bake at 425° for 20-25 minutes (or 10-15 for mini tarts) until golden brown and cheese is bubbly. Remove from oven and cool slightly.

Source: Kelly Moriarty