Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8
AuthorNahed Hamdi, University Place, WA,
We cut this tart up into small pieces for an elegant appetizer, but you could also slice it into large wedges and serve it with a green salad for a light meal.

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.

Step 4
4

Note: Nutritional analysis is per 2-piece serving.

Ingredients

 1 sheet thawed frozen puff pastry (8.6 oz.)
 1 large egg
 2/3 cup gorgonzola dolce cheese
 1/2 small onion, sliced
 1 tablespoon olive oil
 1 ripe pear, thinly sliced
 2 tablespoons fresh thyme leaves

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.

Step 4
4

Note: Nutritional analysis is per 2-piece serving.

Blue Cheese and Pear Tart