Roll out the laky pastry, transfer it in its wrapping paper onto the baking tin and prick it with a fork. Bake it in a hot oven at 200°C for about 5 minutes on the middle shelf. Take it out of the oven and spread the pears, previously peeled and thinly sliced, evenly over the pastry shell and cover with the gorgonzola. Bake in the oven at 180°C for a further 10 minutes. Leave to cool for a few minutes, then cut into slices and serve.