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For the pears: Choose pears that are slightly hard and underripe so they can withstand the cooking otherwise you'll end up with a puree. Peel and cut in quarters. Slice crosswise 1/2 inch thick each quarter so you have little trinagles. Peel and chop very finely the shallots. In a saute pan add the butter, melt over medium low heat, add the shallots. When translucent add the pear, add salt, freshly grated white pepper and maple syrup, mix and let the pears cook for 8-10 minutes. The pears should retain their form - if you see they are cooking too quickly remove from the heat. Use a spatula so that the shallots don't attach to the sides of the saute pan and burn. Pre-heat the oven to 375 degrees F and put rack in upper third. For the mushrooms: Line a baking tray with parchment paper and smear with a little garlic infused olive oil (see recipe I posted). Clean the mushrooms with a damp cloth, keeping the head whole. Put them cap size down on baking tray, add salt, freshly ground pepper and thyme, drizzle with garlic infused olive oil and cook in the oven for 15 minutes until they are golden brown. Cut them up in slices and check the seosoning. Open your puff pastry and if it's thick roll it out so you get to 1/4 inch thickness. You really want these tarts to be extra thin. Roll out the puff pastry between 2 sheets of parchment paper (if you roll out dusting the pastry with flour the puff pastry will end up heavier because it will absorb all the flour). Remove the top parchment sheet, cut 6 equal circles of 4.5 inch diameter - I used a plate to cut around (or cut in square or rectangle, whichever you prefer). Important note: always use a very sharp knife to cut the puff pastry and cut down sharply rather then a pulling motion with the knife. You want the pastry to be cut through vertically so it puffs, if you pull it, the layers will stick together and won't puff up. Cover the puff pastry with the top parchment sheet and chill until you need it. Cut up the Gorgonzola
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Fluted tart pan — quiches, fruit tarts, savory tarts
All-butter puff pastry — vol-au-vents, palmiers, tarte tatin