Hazelnut, Pear, and Blue Cheese Tart
"Here's a beautiful, sophisticated, not-too-sweet dessert that captures the flavors of a great cheese course. If you don't have a rectangular tart pan, you can easily make this in a 9-inch round tart pan. For the boldest blue cheese flavor, go for Maytag or Roquefort; for a subtler effect, try Gorgonzola Dolce...."
INGREDIENTS
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2/3 cup chopped hazelnuts, toasted and divided
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1/2 cup sugar
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2 tablespoons unsalted butter, softened
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1/8 teaspoon salt
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1 large egg
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1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
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Baking spray with flour
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2 tablespoons crumbled blue cheese
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2 large Bartlett or Anjou pears, peeled, cored, and cut lengthwise into 1/8-inch-thick slices
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2 teaspoons fresh lemon juice
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2 tablespoons apple jelly
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1 teaspoon water
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