Preheat the oven to 350°F (175°C). In a small or pan, melt 4 tablespoons butter. Using a food processor, grind the granola into fine crumbs. Add the melted butter and process until the mixture has the consistency of wet sand. Press evenly over the bottom and 1/2" up the sides of a 9 1/2" tart pan. Bake until dry, 10 to 15 minutes. Let cool completely.
Meanwhile, peel and core the pears and cut lengthwise into wedges. In a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the pears and cook, turning occasionally, until golden and barely tender, 8 to 10 minutes. Let cool.
In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives and season with salt and pepper. Spoon the mixture into the crust and spread evenly. Sprinkle the gorgonzola on top. Fan the pear slices over the cheese in a circular pattern. Garnish with the remaining 1 teaspoon chives. Serve at room temperature.

Yield: 20-24 servings