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

" PEAR and SPINACH SALAD "

1 - 10 ounce package washed, ready to eat fresh spinach

3 large Bartlett pears, cored and sliced

1 avocado, peeled and diced

4 bacon slices, cooked crisp and crumbled

1/2 cup pecans

1/2 cup dried cranberries

1/4 cup sliced fresh mushrooms

DRESSING:

1/3 cup olive oil

2 tablespoons seasoned rice vinegar

1 garlic clove, crushed

1/4 teaspoon salt

1 - 1/2 teaspoons Dijon mustard

Combine spinach, pears, avocado, bacon, walnuts, dried cranberries and mushroom in a large salad bowl.

To make dressing, combine all ingredients in a small bowl and whisk until blended.

Drizzle dressing over salad and toss to coat.

Serves six

" GLAZED PEAR SHORTCAKE "

1 - 16 oz. can sliced pears in heavy syrup; drain and reserve all pear syrup

1 - 3/4 cup all propose flour

1/2 cup sugar

1- 3/4 teaspoons baking powder

1/4 teaspoons salt

1/2 cup butter flavored shortening

1 teaspoons cinnamon

Preheat oven to 400 F. Spray a non-stick cooking spray onto a 8 - inch cake pan.

Drain pears and reserve all the syrup. Pat pears dry with paper towels.

In a medium bowl, stir together flour, sugar, baking powder and salt, mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Pour 3/4 cup pear syrup into flour mixture and mix gently with wooden spoon just until blended. Don't over mix. Spoon batter into prepared cake pan. Arrange sliced pears over batter in a circular pattern. Brush with some of the reserved syrup. Sprinkle with cinnamon.

Bake for 30 to 40 minutes, or until a cake tester inserted in center comes out clean and cake is golden brown. Transfer to a wire rack to cool 15 minutes. Brush with more reserved syrup. Invent cake onto a plate, remove from pan. Return to an upright position onto wire rack to continue cooling. Serve with vanilla ice cream or whipped topping.

Yields: one 8 - inch shortcake

Notes: Other can fruit can be substituted, like sliced peaches or pineapple rings.