1 (9-inch) round prepared pie dough or sheet refrigerated pie pastry
1 1/2 cups leftover turkey meat, cut into bite-sized pieces
3/4 cup crumbled blue cheese
4 firm pears, peeled, cored, and diced
1/4 cup pecans, toasted and chopped
1/4 cup dried cranberries
1 cup sour cream
3 tablespoons heavy cream
1 tablespoon minced fresh thyme
Salt and pepper
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Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9-inch tart pan and trim excess dough with knife. Prick bottom of dough all over with tines of fork. Bake until lightly browned, about 15 minutes; cool on wire rack.
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Combine turkey, 1/2 cup cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese.
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Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature. (Tart can be refrigerated for 24 hours. Bring to room temperature before serving.)