Savory Pear Tart - a flakey crust topped with Bosc pears, rosemary, gorgonzola, and drizzled with honey for the delicate balance of sweet and savory! Excellent for a night-in with wine or as a holiday appetizer.
Place flour, salt, and sugar in a large bowl and mix.
Add butter and blend using a pastry blender until the butter is in small bits the size of peas.
While continuing to blend, pour the ice water in bit by bit until the dough starts to come together. I do use the entire ½ cup, but am cautious while adding in case the dough comes together without all of the water.
Once dough comes together, dump onto a floured surface and knead quickly into a ball, being careful not to overwork. Wrap in plastic wrap and refrigerate for at least 30 mins - 1 hour.
Pre-heat oven to 400°F. Roll dough into approximately a 14x8 inch rectangle. Transfer to a parchment lined baking sheet.
Brush dough with olive oil and garlic cloves. Line with overlapping Bosc pear slices, leaving approximately 1 inc of dough around edges.. Sprinkle rosemary on top. Fold dough over pears.
Bake for 25 minutes. Sprinkle on gorgonzola and continue baking for 20 additional minutes.