Fall is in the air. It’s cool crisp and the geese are honking high overhead. I love how the change of seasons not only means a change in temperature and clothing but how it’s a change in food as well.
We usher in the fall squash, dried beans, dark leafy greens, apples and pears. Sage comes to the forefront as the herb of choice (it gets a little neglected the rest of the year) and the roasting season is back.
I’m missing living in Europe, so that is weighing heavy right now. I say Europe because I enjoyed all the countries I lived in and the awesome friends we made in multiple places. Being back in the US is a huge shock. I realize more and more how I never found a place I truly consider home here, not to mention the thought process of many people doesn’t match my own.
But anyway, enough of the gloomy and onto the tasty food subject. This post is about a savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and Sage. Loads of yummy fall flavors in one tasty tart.
This is one of those extremely easy to make dishes that sounds fancier than it actually is. It’s a buttery pie crust with a layer of caramelized onions, blue cheese and prosciutto topped with pears and sage. It doesn’t get any easier and yet it’s perfectly elegant for brunch or as an appetizer for the upcoming holiday meals.
You can also make it ahead and serve it either warm or at room temp. the next day. Make it even easier by making the crust ahead and leaving in the fridge for a day or two before you actually make the tart. Or if you’re really pinched for time, you can use an already made crust (not my favorite choice but sometimes life gets in the way).
Don’t let the listed time scare you. This tart doesn’t actually take three hours to make. Two of those hours are for the crust to rest in the fridge and you can actually drop that time to one hour if you pop it into the freezer for a faster chill. The actual prep time for making the crust and the ingredients is about a half an hour and the other 30 minutes is baking time.
This is a plan ahead dish though because the crust does need the chilling time to come out buttery and flaky.
The only other slightly time-consuming part is the caramelizing of the onions, which does take a bit of time to do correctly without burning them, especially when you add sugar to the process. You must stir them often or they will burn and burnt onions are not tasty at all.
And while you can drizzle the top with plain olive oil, I like to use the oil that I crisped the prosciutto and sage leaves in. It makes the perfect flavored drizzle oil. If you don’t use the flavored oil on top the tart, then save it to drizzle on something else because it’s perfectly infused with awesome flavors.
Once again, this is a changeable recipe. If you don’t have pears, use apples. Switch out the blue cheese for your favorite (stronger flavored cheeses will work better here). Leave out the meat for a vegetarian option. And if you don’t have or like the sage; rosemary, thyme or basil taste great in this Easy Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and Sage.
You can even make the crust lighter by switching half the butter for olive oil. Or all of it! If you decide to go all olive oil, drop amount tablespoons to six instead of eight.
Have fun and enjoy! After all, that’s what cooking is all about.
More lovely savory tasty recipes for you to try:
Fig Tart from The Everyday Epicurist