Fall pear-and-Cambozola tart

Instructions

• Thaw pastry according to package directions. Preheat oven to 475F (240C). Slice cheese into 1/4-inch (0.5-cm) slices. They don't have to be even. Peel, core and cut pears into thin wedges. Place in a bowl. Sprinkle cornstarch overtop and toss until evenly coated. Roll pastry into a circle, at least 12 inches (30 cm) wide. Edges will be uneven. Gently lift and place in a 9-inch (23-cm) springform pan. Gently fold edges down toward pastry bottom, forming pastry sides, about 1/2 inch (1 cm) high. Firmly press pastry sides into springform pan.

• Place half of cheese slices over bottom of pastry. They won't completely cover bottom. In a concentric circle, cover with pears, overlapping as needed. Place remaining cheese slices on top. If making ahead, refrigerate tart up to 3 hours. Reduce oven temperature to 375F (190C) and bake tart on bottom shelf until cheese and pears are lightly browned, from 35 to 45 minutes. Remove from oven and let stand about 15 minutes before slicing. If sliced right away, warm cheese will ooze out a little, but it's still delicious.