A LITTLE SWEET AND A LITTLE SAVORY - CHEF MIKE MIELLO

Warm Pear and Gorgonzola Tart

Yield 6 portions

                   12 oz.           Gorgonzola

5 Sheets       Phyllo Dough

3 Each          Poached Pears

3 cups          Friseé

5 ½ oz.         Lardons (crisp pork fat)

1 ½ oz.         Walnuts lightly toasted and chopped        

1 750 ml.       Ruby port

                    Walnut Vinaigrette [ see recipe ]

METHOD:

1. Lay a sheet of phyllo dough on a work surface and brush it lightly with clarified butter.  Place another sheet on top and repeat with remaining sheets.  Cut 6 each 5 inch rounds with a straight edge round cookie cutter and place in 4 inch rings to form small tart shells.

2. Place dried beans in each individual tart shell to weigh them down.  Pre-bake shell in an oven heated at 375°F until golden brown (4-5 minutes). Allow tart to cool, remove from mold and discard beans.

3. Poach pears as per recipe and cool to room temperature.

4. Render lardoons over medium heat until browned but still tender.

5. Prepare walnut vinaigrette as per recipe.

6. Reduce port wine over medium heat until it coats the back of a spoon.Cool.

To Plate:

1.      Distribute the cheese between the six tart shells.

2.      Slice pears in half and slice across the wide part thinly.

3.      Combine the friseé, warm lardons, walnuts, and the vinaigrette in a mixing bowl.

4.      Place the tart shells in a 350 degree oven for 6 – 8 minutes.

5.      Place one tart shell on each plate add the frisee salad and drizzle with port syrup.

Walnut Oil Vinaigrette

         

12 T            Walnut Oil

2 T              Sherry Vinegar

1 tsp.           Salt   

1 tsp.           Dijon mustard

1/8 tsp.        Ground white pepper

Method:

Emulsify all ingrediends

Pear Poaching Liquid:

1 Liter           Sauterne

1 Liter           Water

1 Cup            Sugar

1 Cup            Lemon juice    

Method:

1. Place all ingredients except pears in a pot and bring to a boil, lower the flame to a simmer and add the pears, cover with parchment paper and place something on top to weight down the pears so they are covered with liquid. 
2. Cook until al dente and allow to cool in the liquid.