Pear Puff Pastry Tartlets
Prep Time
Cooking Mode
Tarts
2 sheets store-bought puff pastry, thawed, cold
1 egg, beaten
2 tbsp butter
2 tbsp maple sugar
4 Bartlett or Anjou pears, ripe but firm, quartered and cored
1⁄3 cup Dijon mustard
1 ½ cups Oka cheese, grated
Topping
6 slices bacon, diced
1 Bartlett or Anjou pear, ripe, but firm, diced
½ cup Oka cheese, diced
¼ cup flat-leaf parsley leaves, coarsely chopped
2 tbsp chives, finely chopped
2 tsp olive oil
Honey, to taste
Tarts
2 sheets store-bought puff pastry, thawed, cold
1 egg, beaten
2 tbsp butter
2 tbsp maple sugar
4 Bartlett or Anjou pears, ripe but firm, quartered and cored
1⁄3 cup Dijon mustard
1 ½ cups Oka cheese, grated
Topping
6 slices bacon, diced
1 Bartlett or Anjou pear, ripe, but firm, diced
½ cup Oka cheese, diced
¼ cup flat-leaf parsley leaves, coarsely chopped
2 tbsp chives, finely chopped
2 tsp olive oil
Honey, to taste
Directions
1Tarts: With both racks in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with silicone mats or parchment paper.
2On a lightly floured work surface, roll each sheet of puff pastry out to form a 10- inch (25 cm) square. Cut each sheet of pastry into 4 squares. Arrange 4 squares of pastry on each baking sheet, evenly spaced out. Using a fork, prick the centre of the dough, leaving a ½-inch (1 cm) border all the way around. Using a pastry brush, cover the surface of the pastry with the beaten egg.
3Bake for 25 minutes, rotating the baking sheets halfway through, or until the pastry is golden.
4Meanwhile, in a large non-stick skillet over medium heat, melt the butter with the maple sugar. Add the pears and cook until tender and caramelized, about 10 minutes, turning them over a few times. Season with salt and pepper. Remove from the heat.
5Spread the Dijon over the centre of the tarts. Top with the grated Oka and caramelized pears. Brush the pears with any caramel remaining in the skillet. Return the tarts to the oven and bake for 10 minutes, rotating the baking sheets halfway through.
6Topping: Meanwhile, in a large skillet used to cook the pears over medium heat, brown the bacon until crispy. Drain on a plate lined with paper towels. Let cool slightly.
7In a bowl, combine the bacon, diced pear, diced Oka, parsley and chives. Add the olive oil and season with pepper. Mix well.
8Top the baked tarts with the bacon mixture. Drizzle with honey, to taste. Serve immediately.
Disclaimer
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Personal Note
Personal Note
