Pear and Stilton are such a classic combination. As much as I like trying new food fusions, I always love the blends that are paired for a reason. So when I came across the gorgeous picture of the “Perfect Pear Tart“ in Nancy Fuller’s cookbook, Farmhouse Rules, I didn’t hesitate to put it on my to-do list. (Actually, there’s hardly a recipe in her book that I don’t want to try.) If you’re not a Stilton lover, it is possible that this recipe is not for you… However, if you are daring enough to try, it just might turn you into one!

Slightly adapted from Farmhouse Rule’s Perfect Pear Tart:

As organic as possible:

2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick

Juice of 1 Lemon

3 Tbsp Brown Sugar

1 Tbsp Butter, cut into pieces

2 tsp (non-GMO) Cornstarch

1 tsp chopped fresh Thyme

1 tsp chopped fresh Sage

Salt

Pepper

1 refrigerated Pie Dough crust

2 ounces Stilton (or other Blue Cheese), crumbled

1 Large beaten Egg

 

Preheat the oven to 425°.

In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season wit salt and pepper.

On a piece of parchment paper, roll the pie dough into about a 14 inch circle. Slide the parchment paper (with dough) onto a baking sheet. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton. Repeat.

Fold the crust up over the filling, over lapping and leaving an open circle in the center. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more. Remove from oven and cool for 20 minutes. Serve warm or at room temperature.