Wednesday, August 30, 2017

Caramelized Onion, Pear and Aged Cheddar Phyllo Tart


With fall right around the corner, I've started to see some beautiful pears at the store. The Bartlett pear I used for this tart was nicely ripened and super sweet, making it a perfect pairing for some aged salty cheddar. Puff pastry is a great go-to ingredient when you want a quick appetizer with a "wow" factor. I recommend cutting this into squares and serving it alongside fresh green and red grapes and roasted nuts.


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until lightly browned, about 10-15 minutes.


3. Add wine and cook until it has fully evaporated and the onions are golden brown. Season with salt and pepper and remove pan from heat. 

4. Place the puff pastry sheet on the prepared baking sheet and top with onions and pear slices. Sprinkle with cheese and fresh thyme and bake for 20 minutes.






5. Finish the tart with a drizzle of honey, then slice and serve.




Caramelized Onion, Pear and Aged Cheddar Phyllo Tart
Serves 9 (as an appetizer)

All you need:
1 tablespoon olive oil
2 large yellow onions, sliced thin
1/2 cup white wine 
Salt and pepper, to taste
1 frozen puff pastry sheet, thawed 
1 ripe Barlett pear, sliced thin 
1/2 cup freshly grated sharp aged white cheddar cheese
1 teaspoon fresh thyme leaves
Honey, for drizzling 

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until lightly browned, about 10-15 minutes. 
3. Add wine and cook until it has fully evaporated and the onions are golden brown. Season with salt and pepper and remove pan from heat. 
4. Place the puff pastry sheet on the prepared baking sheet and top with onions and pear slices. Sprinkle with cheese and fresh thyme and bake for 20 minutes. 
5. Finish the tart with a drizzle of honey, then slice and serve.
 

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