how2heroes » Pear, Pecorino & Balsamic Onion Tart

Appetizers » Pear, Pecorino & Balsamic Onion Tart

This rustic savory tart is an aromatic and warm 1st course or appetizer. Yvette Taylor makes a sweet and tangy Balsamic Onion Jam that she layers over puff pastry, followed by thinly-sliced pears and pecorino cheese. Assembly is easy and that first bite through melted cheese, baked pears and textured onion jam is eyes-closed, humming to yourself, delicious.

Print Recipe

Serves 10-12

Ingredients

For the Balsamic Onion Jam*

4 sweet onions such as Vidalia (appx. 4 cups or 2½ lbs), thinly sliced
¾ cup white balsamic vinegar
2 tbsp yellow whole mustard seeds
2 tbsp brown whole mustard seeds
1 cup light brown sugar
pinch of salt

For Assembly

1 package puff pastry dough, thawed
layer of Balsamic Onion Jam*
3-4 pears, cored & thinly sliced
1 cup shredded pecorino cheese
flour for work surface
drizzle of honey

Equipment

mandoline/slicer
large skillet/sauté pan
rolling pin
10" removable-bottom tart shell or pie pan

How-to

Make Jam (Makes about 1½ cups - you will not need all 1½ cups for the tart; see Note below for storing & serving ideas)

Peel, quarter and thinly slice the onions approximately ⅛" - ¼" thick. (Or dice the onions if you prefer)
Heat a large or sauté pan on low to medium-low heat
Add the onions and sweat (soften without cooking) the onions (without oil) until dry, making sure not to let them caramelize or burn - keep heat on medium-low (or low if you need to adjust the temperature). This will take about 10 minutes
Stir in vinegar, mustard seeds, brown sugar and salt
Continue to cook over medium-low heat, stirring occasionally, until liquid has evaporated and mixture starts to reach a jam-like consistency, 20-25 minutes
Set aside and let cool completely before use.

Note: If not using the same day, store jam in an air-tight container and chill. It will keep for up to 3 weeks refrigerated and can accompany a variety of foods. Its delicious with breads and dips, grilled meats, burgers, and sandwiches

Assemble & Bake

Preheat oven to 400º, and thaw puff pastry according to package directions
Roll pastry sheet out on lightly-floured surface until it will cover a 10” removable bottomed tart pan
Lay puff pastry over the tart pan, gently guiding it down to the bottom and edges of the pan
Gently spread the onion jam over the surface of the puff pastry. You may not need all of it (transfer the remaining into an airtight container and refrigerate for up to 3 weeks)
Layer the pear slices over the onion jam so they cover the tart, slightly overlapping
Bake for 15 minutes or so until the puff pastry and pears are beginning to brown
Carefully sprinkle pecorino cheese over the top of the tart and continue to bake until the cheese has started to melt or bubble and the tart is fully puffed, brown and cooked, about another 5-10 minutes
Remove from the oven and drizzle with honey while tart is hot
Let cool 1-2 minutes before lifting the bottom of the tart pan up and out of the outside ring. Slice and serve warm