Tuesday, December 25, 2012

Sausage Pear and Gorgonzola Tart

My beautiful mother in law found an awesome recipe for a similar tart in Prevention magazine. Since my daddy in law loves pears, we thought we would make it for him on Christmas day! We devoured it!

It's definitely not the cleanest recipe, but it can certainly be modified for a healthier alternative. We decided to keep the recipe "dirty" and enjoy ourselves on Christmas day- nothing wrong with that:)

Here is the recipe, right from prevention Magazine- we used gorgonzola instead of Gruyere and made it larger by using a deeper pan (more meat too lol).

Heat oven to 400°F. Fit store-bought piecrust into 9" square or round tart pan and, following package directions, bake until lightly golden.
Remove 7 oz Italian poultry sausage from casing and cook with 1 small chopped onion in medium skillet over medium-high heat, stirring, until cooked through, about 6 minutes.
Spread in prepared crust. Halve 3 firm-ripe pears lengthwise, core, and slice lengthwise (1/8" thick). Arrange on top of sausage. Sprinkle with 3/4 cup coarsely grated Gruyere.
Bake until pears are tender, about 25 minutes.
Serves 8.
NUTRITION (per serving) 247 cal, 9 g pro, 26 g carb, 3 g fiber, 13 g fat, 5 g sat fat, 335 mg sodium

Read more: http://www.prevention.com/food/cook/easy-pear-recipes/-3-sausage-pear--and-gruyere-tart#ixzz2G5yXaiVi
To make this leaner, use lean lean turkey or chicken sausage.
Make a whole wheat pie crust instead of the prepared dough we used. We were just saving some time for more holiday fun with the family.

Use a leaner cheese, just as light swiss of a bit of goat cheese.

We put a pretty nice dent into this tart-YUM!!!

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