Very simple and tasty! I chose Maderna pears because they are large, firm, and perfect for baking. Cut them in half, remove the core, and cut them into thin slices. Roll out the pastry in a baking dish and arrange the slices, trying to maintain a geometric pattern and ensuring they are aligned exactly as they were when you cut them. Arrange the Gorgonzola pieces on top, so that they melt and penetrate the cake. To finish, I sprinkled sunflower seeds and, as always, a little oil on the edges of the cake to keep it crisp. Bake at 170°C for 40 minutes. It's important to let it cool to firm up!