Rustic Turkey Tart

From Cook's Country | October/November 2008
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Why this recipe works:

Tasters loved the interplay of flavors among the blue cheese, pears, pecans, and cranberries in this Rustic Turkey Tart recipe. We found firm pears worked best, as soft pears were too watery and mushy. Precrumbled blue cheese tasted bland and had a dry texture. We recommend buying a chunk of… read more

Tasters loved the interplay of flavors among the blue cheese, pears, pecans, and cranberries in this Rustic Turkey Tart recipe. We found firm pears worked best, as soft pears were too watery and mushy. Precrumbled blue cheese tasted bland and had a dry texture. We recommend buying a chunk of blue cheese and crumbling just before using. Tart dried cranberries added sharpness and a chewy texture for contrast.

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Serves 6 to 8

Pillsbury Just Unroll! Pie Crust is the test kitchen’s favorite brand of prepared pie dough.

Ingredients

  • 1 (9-inch) round prepared pie dough (see headnote)
  • 1 1/2 cups leftover turkey meat, cut into bite-sized pieces
  • 3/4 cup crumbled blue cheese
  • 4 firm pears, peeled, cored, and diced
  • 1/4 cup pecans, toasted and chopped
  • 1/4 cup dried cranberries
  • 1 cup sour cream
  • 3 tablespoons heavy cream
  • 1 tablespoon minced fresh thyme
  • Salt and pepper

Instructions

  1. 1. 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.

    2. Combine turkey, 1/2 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.

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

Detail sfs turkey tart 026
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