Very thin puff pastry tart with pear, sweet gorgonzola and mushroom
When I made the first Very Thin Tart with sweet potatoes, I tried several versions of toppings. In this one I changed the sweet potato for pears. The end result is the same, a mixture of sweet and savoury. This tart has to be assembled at the last minute and cooked before serving. I used pre-rolled puff pastry sheets, rolled to 1/4 inch thickness and used a 4.5 inch plate to cut around and have all circles the same size.
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