(for a 26 cm tart tin)
FOR THE SHORTCRUST PASTRY :
200 g flour
80 g butter
50 ml water (approx.)
a pinch of salt
FOR THE FILLING :
250 g Gorgonzola Dolce
100 g Taleggio
1/4 pear, peeled
4 or 5 tbsps cream (slightly whipped)
2 tbsps chopped parsley
1 tsp turmeric
4 or 5 Decana or Williams pears
Using the quantities indicated, prepare the shortcrust pastry and leave to stand for one hour.
Roll out the pastry with a rolling pin, cover the tart tin, prick the base with a fork and blind bake the base.
Use a mixer to blend the Gorgonzola and Taleggio cheese together with the pear quarter and a spoonful of cream, if necessary.
Pour the mixture into a bowl, add some of the chopped parsley and the turmeric and then mix in the cream.
Spread the cheese cream over the pastry base, levelling the top. Sprinkle over the remaining parsley.
Peel the pears and use a melon baller to carve out small sphereshapes.
Cut them in half, toss them in the lemon juice and closely arrange them until you’ve entirely covered the cheese cream filling.