Pear-Gorgonzola Tart with Granola Crust Susan Lily Ott   From Every Day with Rachael Ray February 2008 4 SERVINGS Prep Time: 15 min Cook Time: 30 min 6 tablespoons unsalted butter 2 cups granola 2 bartlett pears 8 ounces cream cheese, at room temperature 1/4 cup heavy cream 1 tablespoon chopped chives Salt and pepper 3 ounces gorgonzola cheese, crumbled 1. Preheat the oven to 350°. In a small bowl, melt 4 tablespoons butter in the microwave. Using a food processor, grind the granola into fine crumbs. Add the melted butter and process until the mixture has the consistency of wet sand. Press evenly over the bottom and 1/2 inch up the sides of a 9 1/2-inch tart pan. Bake until dry, 10 to 15 minutes. Let cool completely. 2. Meanwhile, peel and core the pears and cut lengthwise into wedges. In a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the pears and cook, turning occasionally, untilgolden and barely tender, 8 to 10 minutes. Let cool. 3. In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives and season with salt and pepper. Spoon the mixture into the crust and spread evenly. Sprinkle the gorgonzola on top. Fan the pear slices over the cheese in a circular pattern. Garnish with the remaining 1 teaspoon chives. Serve at room temperature.

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