Pear & Gorgonzola Tart

Preheat the oven to 375°F. Using a non-stick baking sheet, sprinkle the 2 tablespoons of cornmeal on the sheet and roll out the pie crust on top. Arrange the pears and bacon in a circular pattern on the pie crust, leaving at least 1″ of room around the edge for folding. Sprinkle the gorgonzola over the pears and bacon, followed by the walnut halves. Starting at the bottom, gently fold the crust in towards the center over some of the filling mixture but leaving the center exposed (see photo), repeating the pattern all the way around the tart.

Add 1 Tablespoon of cold water to the beaten egg. Using a basting brush, brush the egg wash over the folded crust. Sprinkle a mixture of cornmeal, salt and pepper over the egg wash on the crust. Drizzle 1 tablespoon of honey over the tart filling.

Bake the tart for 30-35 minutes, until the nuts are golden and the filling begins to bubble. Remove from the oven and allow to sit for five minutes. Drizzle the remaining tablespoon of honey over the filling. Slice and serve immediately.