“Bleu Cheese and Pear Tart” submitted by Professional Culinary Coach Valerie Kazansky

“Bleu Cheese and Pear Tart”

½ pound Puff pastry (Homemade, bought at a bakery or 1 sheet thawed frozen puff pastry)

½ Small onion, chopped

1 teaspoon Olive Oil

½ Egg, beaten

3 ounces Bleu Cheese, crumbled (Best at room temperature)

2 Pears, ripe, but not too soft, sliced into ¼ inch slices

3-4 tablespoons Chopped walnuts

1-2 tablespoon Fresh parsley, chopped

Preheat oven to 425 degrees with an oven rack set to the bottom.

Lay dough flat on a rimmed baking sheet lined with parchment paper.

Poke holes all over the dough with a fork, leaving the outer inch untouched.

Bake until dough starts to puff, about 10 minutes.

While dough is baking, saute onion in olive oil in a frying pan until softened.

Use a fork to soften the bleu cheese, then add egg and whisk together until smooth.

Spread mixture over the dough, using a spoon to move mixture towards the corners.

After dough has puffed, turn the oven down to 375 degrees.

Lay pear slices over the bleu cheese mixture, scattering walnuts over cheese and pears. Finally, scatter onions on top.

Bake until pastry is golden brown and pears have cook, about 15 minutes.

Sprinkle with parsley and cut into squares.

*Optional: Use fresh thyme instead of parsley

*Optional: Use almonds or hazelnuts instead of walnuts

Find more of Carmel Cooking Coach Valerie Kazanskys’ recipes, visit CarmelCookingCoach.com or call at (831) 601-6564