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.
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.
Bake until pastry is golden brown and egg has set, about 15 minutes.
Sprinkle with thyme and cut into pieces. It was a total hit!
- 1 sheet thawed frozen puff pastry (8.6 oz.)
- 1 medium egg
- 2/3 cup gorgonzola dolce cheese or soft blue cheese
- 1/2 small onion, thinly sliced
- 1 tablespoon olive oil
- 1 ripe pear, thinly sliced
- 2 tablespoons fresh thyme leaves
- 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. It’s important that dough puffs enough to create an edge to hold in the egg and cheese mixture.
- 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.
- Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.
