Enjoy this flavorful and light recipe: a savory tart featuring cheese and pears.

LONDON, Dec. 22, 2024 — Elevate your holiday meals with “I Love Fruit & Veg from Europe,” a program promoting the consumption of high-quality European fruits and vegetables for a healthier, more sustainable diet. This initiative is supported by Agritalia, A.O.A., La Deliziosa, Meridia, and Terra Orti, and co-funded by the European Commission.

Complement traditional dishes with appetizers, pies, salads, and desserts brimming with fruits and vegetables. While fruit is often a dessert staple, it also enhances side dishes: pears are suggested here, but citrus fruits also pair well in salads. Vegetables can be enjoyed raw, cooked, fried, or baked, filling your home with the aromas of fennel, broccoli, cauliflower, endive, pumpkin, and spinach.

Try this unique recipe – a savory cheese and pear tart, using shortcrust pastry, sure to delight your guests.

Serves eight 
Preparation: 20 minutes
Cooking: 35 minutes
Resting: one hour
Ingredients 
For the shortcrust pastry:
350g Italian type 1 flour (light wholewheat)
100g dry white wine
100g extra virgin olive oil
salt
1 sprig fresh rosemary
For the filling:
5 medium/small Coscia pears
200g strong blue cheese, cut into pieces
fresh rosemary

Begin by making the shortcrust pastry. Combine the flour, white wine, olive oil, a pinch of salt, and chopped rosemary in a bowl. Knead into a smooth, firm dough, wrap in plastic film, and chill for one hour. Roll the pastry to 0.5cm thickness and place it in a 22cm pie dish lined with baking paper. Prick the base with a fork and sprinkle with cheese, reserving some for later. Arrange sliced pears over the cheese. Bake at 200°C for 35 minutes. Let it rest for five minutes, then add the remaining cheese, which will melt attractively on top. Serve warm, garnished with rosemary.

Season’s Greetings!

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