Foodie Files {Blue Cheese and Pear Tart}

One of my favorite go to hors d'oeuvres, the Blue Cheese and Pear Tart, I pulled from Sunset magazine. It's actually made from puff pastry, easily stored in the freezer, and I often use a gorgonzola rather than blue cheese. Either works well. Served with a citrusy style Sauvignon Blanc {SMC is currently loving Starborough and Nobilio both from Marlborough region New Zealand} and it's a perfect pairing.

Blue Cheese and Pear Tart

Photo: Annabelle Breakey; Styling: Karen Shinto

Cut this tart up into small pieces for an elegant appetizer, but you could also slice it into large wedges and serve it with a green salad for a light meal.

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Yield: Serves 8

Total: 30 Minutes

Recipe from

Recipe Time

Total: 30 Minutes 

Ingredients

• 1 sheet thawed frozen puff pastry (8.6 oz.)
• 1 large egg 
• 2/3 cup gorgonzola dolce cheese
• 1/2 small onion, sliced 
• 1 tablespoon olive oil
• 1 ripe pear, thinly sliced 
• 2 tablespoons fresh thyme leaves

Preparation

1. Preheat oven to 425° with a rack set on bottom. Lay dough flat on a rimmed baking sheet lined with parchment paper. Poke holes all over dough with a fork, leaving the outer inch untouched. Bake until dough starts to puff, about 10 minutes.
2. Whisk together egg and cheese until smooth and spread over dough, using a spoon to move mixture toward the corners. Sauté onion in oil in a frying pan until softened. Scatter onion and pear over cheese.
3. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.  

                                                       SMC~Bon Appetit!