Friday, February 4, 2011
BLUE CHEESE and PEAR TART
1 sheet thawed frozen puff pastry (8.6 oz.)
1 large egg
2/3 cup gorgonzola dolce cheese
1/2 small onion, sliced thinly
1 tablespoon olice oil
1 ripe pear, thinly sliced
2 tablespoon fresh thyme leaves
1. Preheat oven to 425 F. with a rack set on the bottom. Lay dough flat on a rimmed baking sheet lined with parchment paper. Poke holels all over dough with a fork, leaving the outer inch untouched. Bake until dough starts to puff, about 10 minutes.
2. Whick together egg and chees until smooth and spread over dough, using a spoon to move mixture toward the corners. Saute onions in the oil in a frying pan until softened. Scatter onions and pears over chesse.
3. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.
Yield: Serves 8