Rustic Turkey Tart

• 1 (9-inch) round prepared pie dough
• 1½ cups leftover turkey meat, cut into bite-sized pieces
• ¾ cup crumbled blue cheese
• 4 firm pears, peeled, cored, and diced
• ¼ cup pecans, toasted and chopped
• ¼ cup dried cranberries
• 1 cup sour cream
• 3 tablespoons heavy cream
• 1 tablespoon minced fresh thyme
• salt and pepper

Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9-inch tart pan and trim excess dough with knife. Prick bottom of dough all over with tines of fork. Bake until lightly browned, about 15 minutes; cool on wire rack.

Combine turkey, ½ cup cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese.

Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature. Serves 6-8. Tart can be refrigerated for 24 hours. Bring to room temperature before serving.

• Choose firm pears; soft pears will be too watery and mushy in this recipe.
• After removing the pear core, use the edge of the melon baller to scrape away the interior stem of the pear, from the core to the stem.
• We recommend buying a chunk of blue cheese and crumbling just before using. Pre-crumbled blue cheese can taste bland and have a dry texture.
• Tart dried cranberries add sharpness and a chewy texture for contrast.
• Make sure to use fresh thyme. Dried thyme tastes dusty and bland unless it is fully hydrated.