Bacon, Blue Cheese, and Pear Tart

4 slices bacon

1 8 1/2 ounce package corn muffin mix

1/2 C. all-purpose flour

2 teaspoons snipped fresh thyme or 1 tsp. dried thyme, crushed

1 Egg, lightly beaten

1/4 C. milk

1 large pear or apple, cored and thinly sliced

1/3 C. crumbled Blue Cheese or shredded Cheddar Cheese

1/4 C. chopped Toasted Walnuts (optional)

Snipped fresh thyme (optional)

 

Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 T. of the drippings. Crumble bacon; set aside. Meanwhile, for crust, in a large bowl stir together muffin mix, flour, and the 2 tsp. snipped or 1 tsp. dried thyme. Using a fork, stir in egg and milk. Gather mixture into a ball, kneading gently until it holds together. Using floured hands, press dough into a 12×8-inch rectangle in the prepared baking pan. Arrange pear slices on top of crust. Brush pear slices and crust with 1 to 2 T. of the reserved bacon drippings.  Bake for 10 minutes. Sprinkle with blue cheese and crumbled bacon. Bake about 5 minutes more or until edges of crust are golden and center is set. If desired, sprinkle with walnuts and additional fresh thyme. Cut into rectangles.

 

Yield: 4 servings

Calories: 422 (with walnuts) 357 (without walnuts)

Fat: 12g

Fiber: 2g