Adapted from CooksCountry.com
2 c leftover turkey meat, cut into bite-size pieces
¾ c crumbled cheese (gorgonzola, blue, swiss), divided
3 large or 4 medium firm pears, peeled, cored, and diced
¼ c pecans, toasted and chopped
¼ c dried cranberries (I used dried cherries and would have liked more)
1 c light sour cream
3 T light cream
1 T minced fresh thyme
salt & pepper
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Gently press pie crust into 9-inch tart pan and trim excess dough with knife. Prick bottom of dough all over with tines of fork. Bake until lightly browned, about 15 minutes. Cool on wire rack.
- Combine turkey, 1/2 c cheese, pears, cranberries, sour cream, cream, and thyme in large bowl. Season with salt & pepper. Transfer mixture to cooled pie crust, then sprinkle with remaining cheese.
- Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool up to 20 minutes. Serve warm or at room temperature.
The Huz doesn't care for blue cheeses of any variety, even mild gorgonzola. So I make half the tart with another cheese. Just like a half-and-half pizza, I split the ingredients in two and add a mild cheese to one half of the mixture, gorgonzola to the other, and carefully pile them in separate halves of the tart. It workds out great!