Pear, Gorgonzola and Truffle Tart

Serves 2


  • 1 block of shortcrust pastry
  • 4 pears, thinly sliced
  • 175g Gorgonzola Dulce
  • 50g walnuts
  • 1 tbsp White Truffle Honey
  • 1/2 tbsp Truffle Salt


  1. Roll out your shortcrust pastry on a floured surface and blind bake in a 22cm tart case for 15-20 mins.
  2. Remove from the oven and allow to cool slightly. Layer with sliced pears in concentric circles. Then add lumps of Gorgonzola Dulce over the top dotted with walnuts. Season with Truffle Sea Salt and bake the tart for 15-20 mins at 180˚C.
  3. Remove from the oven and drizzle with a generous spoonful of White Truffle Honey. Return to bake for a final 8-10 mins until the top of the tart starts to caramelise.