Cranberry Gorgonzola Appetizer Tart
Elevate your appetizer game with this irresistible Cranberry Gorgonzola Appetizer Tart, a decadent blend of sweet, savory, and flaky perfection. Featuring a buttery puff pastry base, this elegant tart is topped with crumbles of creamy, tangy Gorgonzola and a luscious homemade cranberry compote made with fresh cranberries and a touch of honey for natural sweetness. Baked to golden perfection, this show-stopping dish offers a delightful contrast of textures and flavors, perfect for holiday gatherings, cocktail parties, or any special occasion. Garnished with a hint of fresh rosemary, it’s as visually stunning as it is delicious. Ready in just 45 minutes, this easy-to-make appetizer is sure to impress your guests and leave them craving more!
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet (thawed if frozen)
- 150 grams Gorgonzola cheese (crumbled)
- 150 grams Fresh cranberries
- 50 grams Granulated sugar
- 60 ml Water
- 2 tablespoons Honey
- 1 sprig Fresh rosemary (optional, for garnish)
- 1 tablespoon All-purpose flour (for dusting)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Lightly dust a clean work surface with the flour and roll out the puff pastry sheet into a rectangle roughly 25x30 cm (10x12 inches).
Transfer the rolled-out pastry to the prepared baking sheet and, using a sharp knife, score a 1.5 cm (1/2 inch) border around the edges of the pastry, being careful not to cut all the way through.
Use a fork to prick the inner rectangle, which will prevent it from puffing too much during baking.
Brush the entire surface of the pastry with the beaten egg for a golden finish.
Bake the pastry in the preheated oven for 12-15 minutes, or until it is nicely puffed and golden brown. Remove from the oven and allow it to cool slightly.
While the pastry is baking, prepare the cranberry compote. Combine the cranberries, granulated sugar, and water in a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Remove from heat and stir in the honey. Let it cool.
Once the pastry has cooled slightly, sprinkle the crumbled Gorgonzola evenly over the inner rectangle of the tart.
Spread the cranberry compote over the Gorgonzola, leaving some of the cheese visible.
Return the tart to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
Remove the tart from the oven and let it cool for 5 minutes. Garnish with a sprig of fresh rosemary, if desired.
Cut into 6 squares or pieces and serve warm or at room temperature.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 94.4 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 879 mg | 68% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
