Pear and blue cheese are always a perfect taste combination.  This tart steps up this favorite combination by marrying the sweetness of fruit with the rich buttery taste of Rosenborg-Castello® Crumbled Blue Cheese.  Make in small individual tarts molds or as one 9-inch tart.

What you need:

2 cups ricotta cheese
2 cups baby arugula
½ cup Rosenborg-Castello® Crumbled Blue Cheese
½ cup shredded Parmesan cheese
¼ thinly sliced green onions
1 egg
1 lemon zested
salt and pepper to taste
8 sheets phyllo dough (for a 8-inch tart)
or 16 sheets of phyllo, cut in half for individual tarts
3 pears
balsamic glaze
4 cups fresh salad greens, lightly dressed
non-stick butter or olive oil spray

Pan: (1) 9-inch tart shell or (4) 4-inch individual tart shells

What you do:

1. In a mixing bowl, combine ricotta cheese, arugula, Rosenborg-Castello® Crumbled Blue Cheese, Parmesan cheese, green onions, egg, lemon zest, salt, and pepper. Set aside.
2. Spray tart shell/s with non-stick spray.  Separate sheets of phyllo and arrange 8-sheets into tart shell/s, lightly spraying non-stick spray in-between each layer. Gently press the sheets of dough into bottom and corners of tart pans.
3. Fill shell/s with ricotta cheese mixture.  Thinly slice pears and shingle slices over the filling.  Bake in a preheated 375°F until center is firm, about 30 minutes.
4. Remove tart/s and set aside for 10 minutes.  In using individual tarts, gently remove them from the pan and set on serving plates with salad.  If using an 8-inch pan, cut tart into wedges and serve with salad. Spoon balsamic glaze over tart just before serving.