I made 1Kg of puff pastry, don’t be intimidated by this French classic. Follow my tips, recipe and method here.
A buttery pastry base screamed for something sweet, cheesy and savoury. So on our weekly trip to the markets we bought some Bosc pears and brown onions.
Check out that caramelisation, food porn for your eyes.
Bosc pears are the best when it comes to baking or poaching. They are able to retain their shape and still be crunchy after applying heat. Bosc pears somehow always remind me all those paintings in the Renaissance or Van Gogh.
I have a document among my food files that contains history and popular culture of pear. And I wanted to share with you this little paragraph:
In Egyptian antiquity the pear was sacred to Isis – the goddess of magic and life.
In Christian symbolism the pear frequently appears in connection with Christ’s love for mankind.
In China, the pear is symbolic of justice, longevity, purity, wisdom, and benevolent administration.
In Korea, the pear typifies grace, nobility, and purity, and the pear tree, comfort.
There are a number of Korean legends which involve the pear as endowing fertility to women, good fortune in exams, wisdom, and health, while the pear flower, by its whiteness, is symbolic of the face of beautiful women and the transience of petals is a metaphor for the sadness and coldness of departure.
In the Western “language of flowers” the pear blossom is the birthday flower for August 17
symbolizing affection.
In many parts of the world the pear symbolizes the human heart which it resembles.
A threesome of Pear, Onion and Camembert. Sublime!
You can use Bries if your wish, but I find a slight, very slight difference compared to Camembert.
Camembert seems to have a thicker crust, it is less creamier and has slightly stronger flavour.
Plus it has less fat than Brie…hahaha…just to balance out the amount of butter inside the puff pastry 😉
Simply an irresistible!
I used the other half of the puff pastry to make a tart tatin. Recipe coming soon.
Cheers!
I confess that I have been a very very bad girl. I ate both slices of tart, I couldn’t resist, it wasn’t my fault, I have a very weak self control when it come to food 
0
0
0
0
0
0
0Related posts:
Caramelised Onion and Pear Tart
By Published: October 20, 2015
- Yield: 10 Servings
- Prep: 40 mins
- Cook: 40 mins
- Ready In: 1 hr 20 mins
I made 1Kg of puff pastry, don't be intimidated by this French classic. Follow my tips, recipe and method here. A buttery …
Ingredients
- 500 g Puff Pastry
- 5 Brown onion sliced lengthwise
- Salt
- 40 g Brown sugar plus extra to sprinkle on top of tart
- Olive oil just a drizzle in the pan
- 2 Bosc Pear thinly sliced
- 250 g Camembert roughly torn by hand
- Thyme
- 1 Egg for egg wash
Instructions
- drizzle olive oil in a hot pan and let the onion sweat. Add a pinch of salt to help with this process.
Once the onions get soft add the brown sugar. Keep stirring and moderate the heat accordingly.
You can add a little bit of water if the brown caramel forms in the pan but the onions are not ready yet. This will give it that brown golden color.
The whole process might take from 30 to 40 minutes. So relax and enjoy the beautiful aroma of caramelised onions.
- Pre-heat your oven to 220ºC.
- Roll the pastry, you want it to be the dimension of the tray or pan you are using. I used 28cm diameter.
Spray non stick oil on in the tray. Roll the pastry in the tray.
Prick it with a fork in various directions and apply egg wash.
- Spread the caramelised onion on the bottom of the pastry.
Arrange the pear slices neatly.
Add the camembert pieces on top and some thyme sprigs.
Finish off by sprinkling brown sugar.
- Bake it for 40 minutes. Make sure to check halfway.
The tart is ready when the pastry is golden brown.
WordPress Recipe Plugin by ReciPress
October 22, 2015 at 20:16
Oh my word this looks amazing, I´m definitely making this sometime very soon. The flavours are right up my alley!
October 22, 2015 at 20:38
Johlene I wanna hear all about it when you make it
and photos please…
October 23, 2015 at 08:34
This recipe looks beautiful and it’s really different than what I am used to making. It looks so tasty!!
October 23, 2015 at 08:58
Thank you Silvia
Hope you get a chance to give it a try
October 23, 2015 at 10:48
I find something very soothing about rolling out puff pastry, even if it is time consuming. I love pears with cheese. This looks lovely!
October 23, 2015 at 11:44
Mary I agree with you, any pastry making needs time and precision. But once all that is done, starts the kneading and rolling and that’s actually kind therapeutic, it is soothing and relaxing
October 23, 2015 at 11:45
Somehow….. I felt like my feelings were hurt when I saw that empty plate. I wasn’t expecting that. How could you? :p
October 23, 2015 at 11:57
Ai sorry I hurt your feelings, I just couldn’t resist and I was totally out of control when I did that 😛 Wish you were close by I would totally have shared that tart with you.
October 23, 2015 at 21:59
Oh, those beautiful, glossy caramelizes onions are calling my name! I’m super impressed that you made your own pastry too! I don’t blame you for eating both slices. If they were in front of me, I’d have done the same.
October 25, 2015 at 07:11
Haha Kathrina thanks for understand my confession
I love how a simple onion turns into something irresistibly beautiful when caramelised.
October 24, 2015 at 09:43
Pears and Camembert, baked in a tart? Yes, please! What a lovely addition to a fall luncheon this would be. Looking forward to making it.
October 25, 2015 at 07:13
Hi Amanda thanks for passing by and for liking this recipe. It is actually a perfect recipe for fall, especially if you have any special events such as Thanksgiving. Let me know when you make it
October 24, 2015 at 19:13
Pear and Camembert is a perfect combination! I’m thinking your tart and a glass of wine would make perfect romantic dinner
October 25, 2015 at 07:14
It is actually perfect for a romantic dinner, Kissing won’t be a problem cuz the onions are caramelised 😉
October 26, 2015 at 12:41
Mmmm caramelized onions and pears together? Delicious!
October 26, 2015 at 23:56
Tracy, they are a perfect pairing
October 30, 2015 at 06:39
What a wonderfully delicious combination of flavors! I can only imagine how the pears and carmelized onions taste together! And then adding the cheese too! Brilliant!
October 30, 2015 at 08:53
Thank you Paige, it is totally a great combination. They simply compliment each other
November 3, 2015 at 16:54
Wow what a creation! Really very creative! subscribed!
November 3, 2015 at 22:30
Thank you Farida, I really hope you will give it a try. And thank you for subscribing 😉
November 10, 2015 at 03:00
That is so awesome Dalia. And the onions look perfectly caramelized.
November 10, 2015 at 10:59
Thank you Remya, to patiently wait onions to caramelise and see the end result, is such a rewarding moment