Pear-Strawberry Gorgonzola Tart

2 store-bought, rolled-up pie crusts (1 box has 2)

8 ounces cream cheese

4 ounces gorgonzola, crumbled

2 teaspoons fresh thyme, chopped

Pinch of salt

Pinch of freshly ground black pepper

4 tablespoons butter

3-4 pears, peeled, cored and sliced 1/4-inch thick

4 large strawberries, sliced

6-8 slices maple bacon, cooked, crumbled

Place both crusts in a 9-by-12-inch tart pan, let them overlap in the middle. Trim and crimp around the edges. Or, place each crust in a 9-inch round tart pan. Bake according to package directions and cool slightly.

In a medium bowl, beat together cream cheese, gorgonzola, thyme, salt and pepper until creamy.

In a large, heavy skillet melt the butter over medium high heat and add the sliced pears; brown slices on each side about 5 minutes.

Carefully spread the whipped cheese mixture over the bottom of the cooled tart(s). Sprinkle the crumbled bacon on top and arrange the pear and strawberry slices in a decorative pattern on top. Cut into squares or wedges and serve.

Serves 16.