I have a thing for blue cheese…and fruit. The salty tang of the cheese, the sweetness of the fruit. They just go so well together. Adding some crunch with walnuts and you have and excellent dessert (appetizer?) in the making. Maybe some wine to go along with…
Tart cranberries…. pretty folds….
Free-form pie / crostata yumminess…
Pear, Walnut, Cranberry, and Blue Cheese Crostata
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- Pie dough (10″ round, 1/4″ thick)
- 3 pears, sliced into 12 sections each
- 1/4 cup dried cranberries, chopped
- 1/2 cup granulated sugar (or sweetener of choice, I used ~1/4 teaspoon stevia)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
- 8 walnut halves (for decoration)
- 1/4 blue cheese crumbles
Instructions
- Preheat the oven to 450 degrees.
- Roll pastry disk into an 11-inch circle on a lightly floured surface. Transfer to baking sheets lined with parchment paper.
- For the filling, peel, core, and slice the pears. Cut each quarter into three slices for 12 total per pear. Place the slices on the dough and leaving a 1 1/2-inch border. Sprinkle sweetener, cranberries, walnuts, and blue cheese crumbles over the top of the per slices.
- Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostata for 30 minutes, or until the crust is golden and the pears are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.
Based on Ina Garten’s Pear and Cranberry Crostata.
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