Pear and Gorgonzola Pastry Slices

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 527 Kcal, 11g Protein, 39g Carbohydrates, 35g Fat


  • 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.

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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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