Pear & Blueberry Tart

-  1 (9-in.) refrigerated pie crust -  3 ounces goat cheese or Neufchatel cream cheese, softened -  1 Tbsp. firmly packed light brown sugar -  1 tsp. vanilla extract -  1/4 cup I Can't Believe It's Not Butter!® Spread -  3 large ripe pears, cored, peeled and thinly sliced  -  1 cup fresh blueberries

Preheat oven to 450°. Prepare and bake crust according to package directions in 9-inch tart pan. Cool.

Meanwhile, blend goat cheese, brown sugar and vanilla in small bowl; set aside.

Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook pears, stirring occasionally, 6 minutes. Add blueberries and cook, stirring occasionally, 4 minutes or until pears are crisp-tender. Evenly spread goat cheese mixture on bottom of prepared crust. Top with fruit mixture. Reduce heat to 425°. Bake 15 minutes. Let cool slightly before serving.