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Pears in the garden and the kitchen

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You should have fresh pears from your trees three to five years after you plant. There will be plenty to try Chef Linda’s recipe for Pear Tart:

Savory pear tart

This pear tart is not about sweet, says Chef Linda, but savory with balsamic vinegar, caramelized onions, fresh Bosc pear, and ready-made puff pastry. It oozes with smoky gruyere cheese.

Pear Tart

Caramelized onions:

1/2 tablespoon butter

1/2 tablespoon mild olive oil

2-1/2 cups thinly sliced red onion

3 sprigs fresh thyme

Salt to taste

1/2 tablespoon balsamic vinegar

Pepper to taste

Heat the butter and olive oil in a large skillet over medium-high heat until sizzling. Add the onions, thyme sprigs, and salt to taste. Turn the heat down to medium and cook, stirring often, until onions are golden brown. Add balsamic vinegar and cook for another minute. Pepper to taste. Remove from heat, take out the thyme stems, and set the onions aside.

Puff pastry

1/2 of (17.3 ounce) package frozen puff pastry, thawed in the refrigerator

Preheat the oven to 400 degrees F. On a floured board, roll the puff pastry until it is about 10-inches-by-10-inches. Place the pastry on a parchment-lined baking sheet and put back in the fridge until ready to use.

Putting it together

1 teaspoon country-style Dijon mustard

1-1/4 cups smoky gruyere cheese, freshly grated

Caramelized onions

Fresh Bosc pear, cut into cubes

1 to 2 tablespoons fresh orange juice

Fresh thyme

Sea salt and pepper to taste

Remove the prepared puff pastry from the fridge. Brush the mustard onto the bottom of the tart, to within 1/2 inch of the sides. Sprinkle the grated gruyere over the mustard. Add the caramelized onions over the cheese. Bake for 20 to 22 minutes, depending on your oven. When you think it's ready, slightly lift the bottom of the tart to make sure that it is lightly browned and not soggy.

While the tart is baking, chop the pear into 1-inch pieces and pour the orange juice over the pieces to keep pear from turning brown. Drain.

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