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Bleu Pearadise Savory and Sweet Tart

Recipe By: Andrea Spring
Year Submitted: 2024
Winner Third Place
Sponsor: USA Pears


1 Tablespoon olive oil
1/2 cup sweet onion finely diced 
1large shallots finely diced 
small bunch of fresh sage
2 cups bok choy small dice and the leaves coarsely chopped 
3 eggs medium 
1 1/4 cups heavy cream 
1 1/2 cups blue cheese crumbled
1/4 cup walnut pieces
2 pears ripe, peeled and sliced or 1 can half pears in heavy syrup, sliced
1/4 cup granulated sugar 


Mix pears and sugar and let sit in bowl for 30 minutes. 
Cook pears in sauté pan until slightly brown  
Cook bok choy onion and garlic in oil until soft.  Cool. Mix eggs, cream and 1 cup of blue cheese.  Stir in vegetables.  Save five sage leaves and chop the rest.  Add the chopped sage to cream mixture.  Pour into pie crust.  Bake at 350 degrees until just set. Drain pears and arrange on top of egg pie. Sprinkle on the blue cheese, walnuts and the five sage leaves.  Continue to bake until pie is firm and sage is crisp. Serve warm or room temperature