I have no idea why the combination of Gorgonzola cheese and walnuts is so delicious, but it is. And in this recipe, the thyme infused caramelized onions act as the perfect base for this dynamic duo. The creaminess of the cheese, the crunch of the walnuts, and of course the savory flavor of the onions absolutely sends your taste buds to their own special little happy place. (At least that’s what happens to my taste buds when I eat this tart.)

Now I realize that many tarts that call for Gorgonzola cheese and caramelized onions also include pears. But frankly, when you bake fairly mild flavored fruits like pears with strong flavored ingredients like Gorgonzola cheese and caramelized onions, the poor babies simply get lost and all but forgotten. The only thing that tends to remain is a very thin, kind of grainy and not too flavorful layer in an otherwise perfect tart. (And no, I do not hate pears. In fact, I like them very much. But you must admit they can become kind of grainy when they are cooked.) If I am going to eat pears, Gorgonzola cheese, and walnuts together, I am going to put them in a salad. In my opinion, pears have a much better chance of being appreciated when they are eaten raw. In fact, I feel so strongly about this, that I have included a bonus recipe at the bottom of this post that includes pears, Gorgonzola cheese, and walnuts. It is my friend Linda’s recipe for Pear and Blue Cheese (or Gorgonzola) Salad.

I hope you enjoy both of these wonderful recipes.

Disclaimer: the opinions expressed in this blog are those of mine alone. No one else, not even Mr. C, has even a remote chance of having his or her viewpoint taken into consideration, much less expressed!

• 1½ c. unbleached all-purpose flour
• ½ tsp. plus ¼ tsp. kosher salt
• 1 tsp. sugar
• ¼ tsp. baking powder
• 1/3 c. plus 2 T. extra virgin olive oil, divided
• ¼ c. milk
• 2 onions, diced
• freshly ground black pepper
• 2 tsp. minced fresh thyme or ½ tsp. dried thyme
• 2-3 oz. soft and creamy Gorgonzola cheese, crumbled (we love Black River Gorgonzola Cheese made in Wisconsin)
• ¼ c. chopped walnuts or hazelnuts, lightly toasted

Whisk together the flour, the ½ teaspoon salt, sugar, and baking powder in a medium bowl. Whisk together the 1/3 cup olive oil and milk in another bowl, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and no loose flour remains. Using your fingers, press the crust into a 7×11-inch glass baking dish, beginning with the bottom, then press a tiny bit up the sides of the pan. (Make sure there are no holes or cracks in the crust.) Bake for 12 minutes in a pre-heated 375 degree oven. Remove crust from oven and increase oven temperature to 425 degrees.

Please note: If you are making a tart recipe that does not call for baking the filling, bake for 20 minutes or until the crust is lightly golden and firm to the touch.

Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet and cook onions until caramelized, stirring frequently. (This step will take at least 30 minutes.) Season the onions with the remaining ¼ teaspoon salt, a small amount of pepper, and stir in the fresh thyme. Remove from heat and set aside to cool.

When ready to bake, spread the caramelized onions evenly over the crust. Add the crumbled gorgonzola, but not the walnuts. (You are going to add the walnuts after the tart has finished baking.)

Finish baking the tart in the pre-heated 425 degree oven for about 13-15 minutes or until the crust is a lovely light golden brown. Remove from the oven and scatter the walnut pieces over the top. Taking a table fork, gently press the walnut pieces into the cheese. (That way they won’t tend to fall off as quickly when people are devouring them!) Place pan on a rack to cool. When ready to serve, cut into desired sized pieces. Serve warm or at room temperature.

PEAR AND GORGONZOLA SALAD

• 3 T. raspberry vinegar
• 3 T. honey
• 1/3 c. extra virgin olive oil
• 8 very thin slices red onion
• 12 c. coarsely chopped red leaf lettuce
• 1 or 2 bosc pears, sliced
• ¼ to 1/3 c. chopped toasted walnuts
• ¼ to 1/3 c. crumbled Gorgonzola, blue or Roquefort cheese

Whisk vinegar, honey, and olive oil together in a large salad bowl until well emulsified. Add red onion slices, separated into rings. Just before serving, gently toss the lettuce, pears, walnuts, and crumbled cheese together with the dressing and onions.