Pear Onion Tart

Do you celebrate National Night Out?  On our block in Southwest Minneapolis, we did it up big last week.  We closed off the street, hauled out tables and chairs and grills and a bonfire pit, blew up a jumper for the kids, rolled out our coolers and partied til midnight.

I wanted to bring something really special to the block party for our pot luck.

At Parley Lake Winery, pears were just ripening and falling off the trees,

so I figured I’d share this Minnesota goodness with my neighbors.

I adapted a recipe from Smitten Kitchen  to make a Caramelized Pear/Onion tart.

I started by making Smitten’s tart dough in the recipe linked above.

Next, I cut up some Pears (they were small, so I used about 8) and Some Onion (I used spring onion from my CSA, and used three).

After I cut them into sizes that would fit into the food processor,

I used the slicer to slice the onion and pear (separately) very thinly.

Next, I caramelized them separately in cast iron pans.

Because they were sliced so thinly, and because the spring onion is softer and fresher than a fully grown onion from the grocery store, and because I wanted the pear to maintain some texture on the tart- I only caramelized them for 30 to 40 minutes.

To caramelize, I put 1/4 cup of olive oil into each skillet and added the the onions to one and the pears to the other.

I cut a round of parchment paper for each skillet, and put it directly on top of the pears or onions.

I sprinkled some sugar on top of the pears since they were a bit firm, to make sure the caramelizing process would begin.

I checked about every 10 minutes and stirred stuff around to make sure they all got equal heat.

At the end, things should look uniformly brown and smell sweet.

 

These onions aren’t quite done yet, but they are starting to caramelize, and you can tell by the color.

At the end of the caramelizing process, I spread the onions on the prepared tart dough.

Then I artfully arranged the pears on top, and added some thinly sliced brie cheese.

I baked it for about 30 minutes at 375 degrees on the middle rack, until I could see that the crust was a nice brown on the edges.

I cooled it on a wire rack and served it at room (or outside) temperature, cut up into squares and on a nice platter.

A perfect appetizer for a summer party!

Great wine pairing:  Something white, light, and slightly sweet with a citrus/fruit forward nose, to bring out the flavor of the pear and emphasize the tang of the caramelized onion and brie.  I served this with chilled Parley Lake Brianna Breeze, and it was perfect!

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