Tatin of endives, pears and gorgonzola cheese

Fruit, vegetables and cheese in a savoury dish? Absolutely yes: the combination of pears, endive and blue cheese in this pear, endive and gorgonzola tatin is as surprising as it is addictive. Sweet, sour and salty. A flavor bomb that leaves no one indifferent.
Endive requires a little care when preparing it. Its heart, the hard part of the stem, can hold a strong bitterness that would ruin any dish. That’s why in one of the steps we remove a good part of that core. It is enough to cut with a puntilla and a little skill to be able to prepare them without fear.
Gorgonzola cheese, a blue cheese of Italian origin, is perfect for this recipe. It is similar and can be replaced by Roquefort, Cabrales or Stilton, but I prefer to do it with the creamy and slightly melted gorgonzola that I find in a supermarket very close to my house: the flavor is delicate, salty and spicy, and the creamy texture, very suitable to finish off this tatin before serving, when it is still warm.

How to make endive, pear and gorgonzola tatin in slow cooker
Endive, pear and gorgonzola tatin Print

  • Preparation 30 m
  • Cooking time 3 h
  • Total 3 h 30 m
  • Function: HIGH
  • Cooking: Savoury
  • pies Servings: 4-6

For the dough

200 g flour
100 g of very cold butter
1 pinch of salt
1 egg

For the filling

3 endives
2 conference pears
60 g butter
Extra virgin olive oil
1 tablespoon of sugar
1 lime
125 g gorgonzola cheese


  1. Preheat the slow cooker for 1 hour on HIGH.
  2. If you are going to make the cake without a pan directly in the slow cooker, cover the pan with baking paper before heating.
  3. Put the flour in a bowl. Cut the butter into very small cubes: first cut thin slices, cut those slices into strips and the strips into small cubes.
  4. Add the butter to the flour, add the salt and crumble the butter mixing it with the flour while working it with your fingers.
  5. When you obtain a sandy and homogeneous dough, incorporate the egg and continue to work it until the dough forms a homogeneous ball. When it is ready, do not knead any more.
  6. Cover the dough with plastic wrap and set aside.
  7. Remove the coarse part of the endives, cut them in two halves and remove the core with a small sharp knife. This part is very bitter.
  8. Peel the pears, cut them in half and cut each half in two parts. Remove the seed part.
  9. Prepare a frying pan with half the butter and a little olive oil, and heat it.
  10. Cook the endives on both sides over high heat until lightly browned. Pour in half a tablespoon of sugar and a few drops of lime juice. Cook for 5 more minutes over medium heat. Set aside.
  11. Repeat the same operation with the pears.
  12. Line a low round baking pan with paper towels. Place the endives and pears.
  13. Stretch the dough between two sheets of kitchen film until it has the diameter of the mold (the upper part).
  14. Remove the film, take the dough and place it on top of the endives and pears. Press gently so that it integrates. Fill in any holes near the edge.
  15. Place the pan in the slow cooker, place a cotton cloth over the pan and place the lid on top.
  16. Cook for 3 hours on HIGH or until the dough is lightly browned. Halfway through cooking, remove the pan from the casing (without uncovering or handling) turn it 180º and place it back in the casing. This will prevent it from burning on the part of the slow cooker that heats the most.
  17. Remove the mold from the slow cooker, place a plate over the mold and turn it over, holding it firmly with the help of some cloths or mittens so as not to burn yourself and remove the baking paper.
  18. Distribute pieces of gorgonzola over the hot cake and serve.

Tatin of endives, pears and gorgonzola cheese

Recommendations These quantities are designed to make a tatin in a 21 cm mould in a large 8 litre slow cooker. You can do it directly in the slow cooker, but if you have a slow cooker from 3.5 litres, you will have to double the number of ingredients.