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Pear and Gorgonzola Tart:

Ingredients for the filling:
Gruyere cheese (or Fontina / Emmental / Beaufort / Comte) - 100 g,
Gorgonzola cheese - 150-200 g,
Walnuts - 40 g,
Hard pears - 2 pcs,
Liquid honey - to taste

Ingredients for the dough:
Flour - 250 g,
Butter - 125 g,
Salt - 1/2 teaspoon,
Egg - 1 large,
Cold water - 1.5 tablespoons (25-27 ml)

Grate cold butter on a coarse grater, add salt and sifted flour. Rub with your hands until fine crumbs form. Add the egg and cold water. Knead the dough, wrap it in cling film and put it in the refrigerator for 30-60 minutes.
Roll out to a thickness of 3-5 mm on a floured table. Transfer to a mold.
Put the filling (except honey). Fold the edges.
Bake for about 40 minutes at 200 C until the dough becomes golden.
Drizzle with honey.
Enjoy!