Pear Gorgonzola Tart

Set the frozen puff pastry out at room temperature for 40 minutes.

Preheat oven to 425ºF and line a baking pan with parchment paper. Place the puff pastry sheet on the baking pan and roll out into a rectangle. Using a paring knife, draw a rectangle about 1 inch in from the edge. Be careful not to cut all the way through the pastry, just about halfway. It should look like a picture frame. Then use a fork to score the inside of the rectangle.

Beat the egg and water together, then brush the egg wash on the entire puff pastry. Sprinkle with sugar.

Line the sliced pears inside the inner rectangle of the puff pastry, flat side on the pastry, curved side up. I did mine in two rows, alternating between green and red slices. Drizzle with honey then sprinkle Gorgonzola.

Bake for 20 minutes, until edges are nicely browned. Let cool slightly, then cut and serve. It’s best when served immediately.