I have had my fair share of failures,
Not everything I make, gets put on this blog.
I made a this yummy Gingerbread Cheesecake.
I didn’t bake it quite long enough.
I took it to Christmas dinner.
I thought the flavor was great.
But the pictures?
Not so good.
I thought about whipping up another cheesecake, you know, for the blog’s sake.
And then Christmas was over.
The Gingerbread cheesecake, didn’t make the cut.
Last week I made some Meatball soup.
It was good.
It got gobbled up.
But it took so many pots and pans, and so much time, there was no way I was ever going to make it again.
I wouldn’t suggest the recipe.
The soup didn’t make the blog.
I was excited to try this Cinnamon Chip Bread Recipe.
I knew I was in trouble when the directions said “beat the batter until smooth”.
My batter was so stiff there was no beating. The bread turned out dry.
It made some awesome toast!!
But, not the blog.
I made a couple bacon wrapped meat loaves.
It was a good idea…, but use your own meatloaf recipe.
I wont be posting that either.
there was this
Blue Cheese and Pear Tart.
Not so great.
This is one appetizer, I not only recommend, I’ll be making again…and again.
It’s quick and easy using frozen puff pastry.
Blue cheese, sliced pears, and fresh thyme is the perfect flavor combination.
It’s elegant enough for a dinner party, but easy enough for a casual get together.
and perfect for the blog!!!
Blue Cheese and Pear Tart
* 1 sheet thawed frozen puff pastry (8.6 oz.)
* 1 large egg
* 2/3 cup Gorgonzola dolce cheese (??? I used Gorgonzola that was in chunks!)
* 1/2 small onion, sliced
* 1 tablespoon olive oil
* 1 ripe pear, thinly sliced
* 2 tablespoons fresh thyme leaves
1. Preheat oven to 425° with a rack set on bottom. Lay dough flat on a 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 10 minutes.
2. 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 a frying pan until softened. Scatter onion and pear over cheese.
3. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares.
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