Pear and Cambozola Crostata
- 2 refrigerated pie crusts
- 6 ounces Cambozola cheese, softened
- 4-5 large firm but ripe Bosc or Anjou pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
- 1 egg, beaten
- 2 teaspoons fresh thyme
- 3 tablespoons chopped pecans, hazelnuts, or walnuts (optional)
- 1⁄4 teaspoon coarse sea salt (optional)
Position rack in center of oven and prehead to 375°F. Place large sheets of parchment paper on each of two large unrimmed baking sheets. Spread Cambozola over pie crusts, leaving 2-inch plain border. Sprinkle thyme over cheese.
Arrange pear slices in concentric circles atop glaze on dough. Fold dough border over filling to form 11-inch found, pleating loosely and pinching to seal any cracks in dough.
If desired, sprinkle pecans or hazelnuts or walnuts over pears. Brush crust with egg; if desired, sprinkle with sea salt.
Bake crostata until crust is deep golden and pears are tender, about 25-30 minutes. Transfer baking sheet to rack. Run long knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Serve lukewarm of at room temperature with the BARDEN Vin Gris of Pinot Noir.