Start by peeling and cutting the pears into thin slices.

In a bowl, beat the eggs with the fresh cream, adding a pinch of salt and pepper. Cut the Igor Piccante Gorgonzola into small pieces and add it to the egg and cream mixture, mixing well.

Preheat the oven to 180°C. Unroll the puff pastry and place it in a round baking pan, keeping the parchment paper provided. Prick the bottom of the puff pastry with a fork and arrange the pear slices evenly. Pour the egg, cream, and Gorgonzola mixture over the pears. If desired, drizzle with honey and sprinkle with chopped walnuts for extra flavor. You can also add a little grated Parmigiano Reggiano if desired. Fold the edges of the puff pastry inward and bake the savory pie in the preheated oven. Bake for about 30-35 minutes, or until the top is golden brown and the filling is set. Let the pie cool slightly before slicing and serving. It’s delicious both warm and at room temperature. Enjoy!

– 1 roll of puff pastry
– 2 ripe pears
– 200 g of Gorgonzola Igor Piccante
– 2 eggs
– 100 ml of fresh cream
– Honey to taste (optional)
– Chopped walnuts to taste (optional)
– Salt and pepper to taste