I find the most memorable food is often the food made to be shared, and Pear Brie Tart fits that spirit beautifully. This is a satisfying dish to keep in mind whenever dinner deserves a little more attention. I hope you enjoy both the making and the sharing of it.
Ingredients
- 1 roll of puff pastry thawed
- 2 onions
- 2 tbs. Olive oil
- 2 tbs. Butter
- 1 d’anjou pear cored and sliced thinly
- 4 ounce Brie, sliced
- Walnuts, chopped
- Heavy cream for brushing
Instructions
- Melt 2 tablespoons of butter with 2 tablespoons of olive oil until warm, add the onions stir well to coat with the fats turn down heat to low and cook the onions stirring occasionally until they caramelize. That should take about 45 minutes, you can add 1 tbs of water once you get close and they start sticking to the pan. This step can be done a day before.
- Preheat oven to 375 F.
- Spread the puff pastry on a cutting board, use the cover of a pot to cut a 9 inch circle.
- On a parchment lined tray place the puff pastry spread half of the onion then with the half sliced pear then slices of the Brie, repeat once more I like to cube the top layer of the Brie then sprinkle with chopped walnut. Fold the ends by pinching into a tart manner.
- Brush the edges and bake on the 2nd shelf from bottom for 20-25 minutes.
- Let cool slightly before cutting and drizzle with honey so delicious.