Cranberry, gorgonzola, bacon rosemary tart

Cranberry sauce, bacon, gorgonzola puff pastry pizza
Adapted from bakerbynature.com. It's worth visiting to see the pretty triangle shapes she cut the tart into.

Ingredients
1 sheet puff pastry
Olive oil
3 slices bacon
2/3 cup cranberry sauce
4 ounces gorgonzola
1 small red onion, thinly sliced
2 teaspoons chopped fresh rosemary leaves

Method
Thaw puff  pastry in refrigerator for several hours or for up to 45 minutes at room temperature. (Check after a half hour of room temperature thawing; well thawed puff pastry is a pain to work with so better to start manipulating it when it's barely thawed.)

Line a baking sheet with parchment paper or a Silpat liner. Roll pastry lightly to smooth out folds. Cut in half. Place on baking sheet. Brush each half with olive oil, leaving a ½-inch border. 

Preheat oven to 425. Cook bacon until it's mostly cooked. Drain and slice into 3/8-inch strips.

Put about 5 tablespoons of cranberry sauce on each pastry sheet, leaving the same border. (If your sauce is runnier, you might want less.) Sprinkle half of cheese on each sheet. Top with bacon slices and red onion.

Bake for 18-20 minutes until puffed and golden. Remove from oven and garnish with rosemary. Slice into desired shapes and serve.

Rating: Very simple, tasty combination and a great way to finish off this holiday cranberry sauce.