8 ounces mascarpone cheese
8 ounces Gorgonzola dolce at room temperature
3 tbsp unsalted butter
2 fennel bulbs, white part only, thinly sliced (fronds reserved)
1 medium sweet onion, thinly sliced
1 tbsp fresh parsley, minced
1 tbsp fresh tarragon, minced
Salt and pepper to taste
2 fresh pears, peeled, cored and thinly sliced (any kind of pears will do.)
1 tube Pillsbury Crescent Dough
2 tbsp fennel fronds, chopped for garnish
Preheat oven to 350 degrees F.
Combine mascarpone and Gorgonzola in the bowl of a food processor and process until smooth. Set aside.
Melt butter in a large skillet over medium heat. Add fennel, onion, parsley and tarragon and saute until tender, about 8-10 minutes. Add salt and pepper to taste. Set aside.
Roll out crescent dough into a tart pan with a removable bottom, pressing together any perforations. Trim any edges that hang over the edges. I used a rectangular pan, but you can use any tart pan you like.
Spread the cheese mixture into the tart pan in an even layer.
Spread fennel mixture evenly over the cheese layer, and top with sliced pears.
Place tart pan on a baking sheet and bake for about 40 minutes, or until crust is golden brown and cheese is bubbly.
Cool for about 10 minutes and remove tart from the pan. Sprinkle fennel fronds on top.
Slice and serve.