Easy Pear Tarte with Gorgonzola

I feel like I’ve been cooking for days because I have. Sunday night was the first night of Hanukah, so I made latkes and applesauce. Jeff helped out with the hard part: he grated the potatoes and onion on a box grater, the only way to make latkes.

But on Sunday afternoon during the Patriots-Titans halftime, I decided to make an easy tart with pear, blue cheese, onion or shallot, and puff pastry. It takes just minutes to make. And if you’re a fan of blue cheese, Gorgonzola or Carambola and pears, like I am, this easy appetizer or light lunch is a must try. Although pears and blue cheeses are a perfect pairing, you may be able to try it with another creamy cheese if you’re not a blue cheese fan.

Ingredients

• 1 store bought puff pastry (I use either Pepperidge Farm or Trader Joe’s), thawed
• 2/3 c. blue cheese of your choice, a creamy one like Carambola is the easiest to use
• 1 large egg
• 1 pair, sliced thin
• 1/2 a small onion or one large shallot
• thyme (optional garnish)

Instructions

1. Preheat the oven to 425 degree F.
2. Unroll the thawed puff pastry and place it on parchment paper on a cookie sheet. Prick the pastry with a fork so it doesn’t balloon up.
3. Bake the pastry for 10 minutes till it is lightly golden.
4. Beat the egg and add the cheese and whisk or beat until almost smooth.
5. Saute the thinly sliced onion or shallot till softened.
6. Spread the egg/cheese mixture onto the baked puff pastry leaving a border around the edges.
7. Place the sliced pear on top of the cheese either in a pattern or randomly, whichever you prefer.  Sprinkle sautéed onions on top.
8. Bake for 15 minutes till golden and the cheese mixture has melted.
9. Add a little thyme to the top, if you like.
10. Let cool slightly before slicing and eating. Enjoy! 

Allison Cohen

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