Pear and Blue Cheese Tart with Carmelized Onions, Prosciutto and Sage
Pear and Blue Cheese Tart with Carmelized Onions, Prosciutto and Sage
A beautiful fall tart with pears, salty prosciutto, crispy sage and blue cheese, perfect for breakfast, brunch or serving with holiday meals.
Ingredients
Pastry
- 1 cup all-purpose flour + extra for rolling
- ½ cup whole wheat flour or cornmeal
- ½ tsp. salt
- 8 tbsp cold, unsalted butter cut into small pieces
- 4-6 tbsp ice water
Filling
- 2 cups onions sliced thin
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp rice vinegar
- 3 large pears
- 4 ounces blue cheese crumbles
- 3 strips prosciutto fried and crumbled
- 8-10 large sage leaves fried and crumbled
- ⅓ cup roasted walnuts roughly chopped
- Salt and pepper to taste
- drizzle olive oil or infused oil
Instructions
Pastry
- Mix flours and salt in a large bowl.
- Cut in cold butter, using a pastry cutter or fork, until crumbs are pea-sized.
- Start adding ice water 1 tablespoon at a time, until soft dough forms. Form dough into a ball and wrap in plastic. Place in the fridge for at least 2 hours or up to two days or in the freezer for one hour.
- Roll chilled dough between two lightly floured pieces of parchment or waxpaper to about a 1/4 inch thick”
- Press rolled crust into an 11″ tart pan. Trim edges at top as needed. Place back into the fridge until needed.
Filling
- Preheat oven to 400 F.
- In a large skillet, over medium-low heat, cook the onions in 1 tablespoon of butter and 2 tablespoons olive oil, with brown sugar and rice vinegar until onions are golden brown. Stir often and turn down heat if onions are sticking too much. Do not burn.
- Peel and core the pears, slicing lengthwise into 1/4 inch slices. Over medium heat, heat 1 tablespoon butter and 1/2 tablespoon olive oil. Cook pears until slightly brown. Remove from heat.
- In a small skillet, add remaining olive oil and gently fry prosciutto and sage leaves until crispy. About 2 minutes. Remove to a plate until needed.
- Remove crust from the fridge and spread the caramelized onions in the bottom. Follow with the blue cheese and the prosciutto. Gently arrange the pears in a single layer across the top.
- Season with salt and pepper and drizzle with infused or olive oil.
- Place the tart into the oven for 25 minutes. Remove and sprinkle with toasted walnuts and sage leaves before returning the tart to the oven for around 8 to 10 minutes or until the crust is golden brown.
- Remove from oven and let cool to slightly warm or room temperature. Also good served the next day.