Pear & Blue Cheese Tart

I did get quite a few requests for the Pear and Blue Cheese Tart recipe from my post detailing the adventures in my kitchen last weekend. You can check out the whole story at: Theory of Relativity, A Cook’s Version. Then come back to try it out for yourself.

The tart is a wonderful blend of tangy blue cheese and sweetness from the pear all riding on the back of a crispy puff pastry base. The tart pairs beautifully with a Riesling or Chardonnay that isn’t too oaky. And pears are in season now!

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. It’s important that dough puffs enough to create an edge to hold in the egg and cheese mixture.

Pear Tart Filling

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.

Blue Cheese Pear Tart

 Bake until pastry is golden brown and egg has set, about 15 minutes.

Pear Tart Was A Hit

 Sprinkle with thyme and cut into pieces. It was a total hit!

Pear and Blue Cheese tart
Serves 10
Write a review
Print
62 calories
3 g
23 g
4 g
3 g
2 g
37 g
132 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
37g
Servings
10
Amount Per Serving
Calories 62
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 23mg
8%
Sodium 132mg
6%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 3g
Vitamin A
2%
Vitamin C
3%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 sheet thawed frozen puff pastry (8.6 oz.)
  2. 1 medium egg
  3. 2/3 cup gorgonzola dolce cheese or soft blue cheese
  4. 1/2 small onion, thinly sliced
  5. 1 tablespoon olive oil
  6. 1 ripe pear, thinly sliced
  7. 2 tablespoons fresh thyme leaves
Instructions
  1. Preheat oven to 425° with a rack set on bottom.
  2. 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. It’s important that dough puffs enough to create an edge to hold in the egg and cheese mixture.
  3. 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.
  4. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.
beta
calories
62
fat
4g
protein
3g
carbs
3g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

Leave a Reply

Your email address will not be published. Required fields are marked *