While the guests were outside playing a rousing game of bocce ball, I headed to the kitchen to start the birthday dinner preparations. This one seemed like a big hit and was fairly easy to prepare.
Pear and Blue Cheese Tart
1 sheet frozen puff pastry, thawed
1 large egg
2/3 cup gorgonzola dolce cheese
½ small onion, halved and sliced
1 Tbl. olive oil
1 ripe pear, thinly sliced
2 Tbl. fresh thyme leaves
Preheat oven to 425˚.
Lay dough flat on 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 8-10 min.
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 frying pan until
softened. Scatter onion over cheese and arrange pear
slices on top. Bake until pastry is golden brown and egg
has set, about 15 min. Sprinkle with thyme and cut
into squares.
Not only was the presentation pretty, it had the added benefit of bringing forward the tastes that pair so well with wine…fruit and cheese. Festive for fall and just right for a group of oenophiles! Great time but my only concern now is…how the heck are we going to top that when she turns 31?
--The Mother
