Sorry to take some time posting this, but here's that recipe for pear/pecan/gorgonzola tartlets I had mentioned:
This will make six 3-inch tarts.
- Enrich a basic rich pie crust recipe with 1/4 cup well chopped pecans. After chilling, roll out and lay it into the tart molds and blind bake with weights (400 degrees 10 min)
2 medium sized sweet pears, diced
3/4 tsp fresh thyme or less dry thyme
6 oz gorgozola
1/2 coarsely chopped pecans
2/3 c. whipping cream
fresh grated nutmeg
Melt a pat of butter and saute diced pears until well coated. Add thyme and shallot, toss well for 1 min. Add this mixture to tarts, dividing evenly among all 6. Add crumbled cheese evenly to tarts. Mix cream, eggs, cayenne and nutmeg to taste then pour over tarts.
Cook at 375 for 10 min or until tops are golden.