Pear and Gorgonzola Pastry Slices

Preparation/cooking time: ca. 20m + Bake: ca. 30m

For 4 people

Nutritional Information

Contains 503 Kcal


  • 3 pears (e.g. Louise Bonne of Jersey), cut into 2-mm-thick slices
  • 1 tbsp. red port
  • pinch salt to taste
  • pepper to taste
  • a little white flour to form into a roll
  • 250 g puff pastry
  • 150 g Gorgonzola cheese, cut into small cubes
  • 1.5 tbsp. red wine vinegar
  • 3 tbsp. olive oil
  • 100 g lollo lettuce, cut into pieces

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  • Mix the pears with the port, season with salt. Leave to stand for approx. 5 mins. until the port has been fully absorbed. Sprinkle a little flour on the work surface and roll out the dough to a square of approx. 30 x 30 cm, cut the dough into 8 squares. Place the pieces of dough on an oven tray lined with baking paper. Make diagonal cuts along the edges at intervals of approx. 1 cm. Place the pears on the dough sections and lay the Gorgonzola on top.
  • Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove the pastries and season.
  • For the dressing, stir together the vinegar and oil, season. Arrange the salad on plates and drizzle over the dressing. Serve the salad to accompany the pastries.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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