Serves 4 to 6
Cooking time: 45 minutes
Start to finish time: 1 Hour
1 Sheet of puff pastry dough
1 Tablespoon semolina or cornstarch
2 Cups seedless black grapes, washed, dried and halved
¾ Cup gorgonzola cheese
1 Tablespoon fresh rosemary leaves chopped coarsely
1 Cup Pecans chopped coarsely
1 Egg yolk
1 Teaspoon butter
Grease a 9” pie pan with the 1 teaspoon of butter.
Set the oven to preheat to 350 degrees, on bake option.
Use a wooden roller to spread the dough into a 15” square
Place the dough over the pie pan, leaving the edges hanging outside, and sprinkle the center with semolina or cornstarch (to absorb the juice from the grapes)
Spread the halved grapes, gorgonzola cheese, rosemary and pecans over the dough
Fold over the four corners of the dough, and brush the outside with egg yolk.
Place the pan in the oven on the middle rack, and bake for 45 minutes or until it looks puffed up and golden.
Serve with refreshments.