Blue Cheese and Pear Tart

Henry's market had a fantastic sale on organic pears. I purchased some since my pear trees are at the beginning states of fruiting.  I have Asian pears, Bartlett pears and 2 trees with multiple types graphed.  On one such tree, there are hairy pears and I have no idea the name so if you happen to know Hairy the Pears (like a whole lot of peach fuzz)  name please let me know.

This recipe is from Sunset Magazine, November 2010 issue.  An egg is mixed with the blue cheese ugh. Eggs! I hate stinky eggs and luscious blue cheese my favorite, a conundrum.   Will the egg over power the cheese? OR will the artfully ripe Italian Blue Cheese come out ahead.  Thankfully it was the latter.

Blue Cheese and Pear Tart

from Sunset Magazine 

adapted

1 sheet thawed frozen puff pastry (8.6 oz.)

1 large egg

2/3 cup gorgonzola dolce cheese (I used Italian blue cheese in blue wrapper from Trader Joe's)

1/2 small sweet onion, sliced

1 tablespoon olive oil

1 ripe organic pear, thinly sliced

2 tablespoons fresh thyme leaves

~ preheat oven to 425° with a rack set on bottom  ( I used my toaster oven)

~ 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 (watch so it does not burn)

~ 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

from the garden: thyme