Beefy Pear, Roquefort, and Walnut Free-Form Tarts
This free-form savory/sweet tart (aka a galette) is drenched in the pungent flavors of the Mediterranean. It all gets topped off with mild Roquefort cheese and a generous dusting of freshly ground black pepper.
For the savory pastry
- 2 sticks unsalted butter
- 2 1/2 cups all-purpose flour, preferably White Lily, plus more for dusting
- 2 teaspoons sea salt or kosher salt
- 2 teaspoons dried thyme
- 3 tablespoons ice-cold water, or just enough to hold the pastry together
For the tart
- 3 firm-ripe Bartlett pears, cored and sliced thinly
- Juice of 1 lemon
- 3/4 cups coarsely chopped dried apricots
- 6 slices bresaola, chopped coarsely
- 3/4 cups coarsely chopped walnuts
- 3/4 cups local honey
- 1 teaspoon coarsely ground black pepper, plus more to taste
- Pinch of salt
- Dash of cinnamon, generous
- 2 tablespoons flour, plus more for rolling the dough
- 1 egg wash (1 egg yolk, pinch of salt, and splash of water, blended)
- 1/2 cup crumbled Roquefort or other mild blue cheese
Calories Per Serving733
Folate equivalent (total)157µg39%
Caramelized Pear and Blue Cheese Tart
Flavour combinations made in heaven include: tomato and basil, peanut butter and chocolate, salt and caramel. And pear and blue cheese. Here this magic duo star as the topping on a quick puff pastry Pear and Blue Cheese Tart.
Preheat the oven to 375 F.
Roll out and line the pastry into a deep-dish pie pan. Line the pastry with parchment paper, fill it with dry beans and then bake it for 15 minutes. Remove the pan from the oven and allow it to cool for 10 minutes. Remove and place the beans to one side to store and use again once cooled.
In a large skillet set over low heat, melt the butter and cook the onions in it for 20 minutes, until they're tender but not browned and taking care to make sure they do not burn. Turn the heat up to medium-high and sprinkle the sugar over the onions. Sauté the onions and sugar until the mixture turns golden brown. Remove the onions from the pan and leave to cool slightly.
Layer the caramelized onions and crumbled Roquefort cheese onto the bottom layer of the pastry. Beat together the eggs, half and half, thyme, salt, and pepper (be careful not to use too much dried herb or it will overpower the dish).
Pour the egg mixture over the onions and cheese. Bake the tart for 35-40 minutes, until the eggs are set in the middle. Cool slightly and serve.
Pear Tart With Dulce de Leche Drizzle
Photo by Joseph De Leo, Food Styling by Judy Kim
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust. An optional make-ahead dulce de leche drizzle lends an even more impressive look to each slice, but a store-bought version works just as well.
The complete tart can be baked up to one day before you plan to serve it. Want to work even further ahead? Here are some suggestions for breaking down the steps: Make the dough up to three days in advance, then roll it out and place in the tart pan the day before baking. Punch out decorations from the dough scraps, attach to crust, and freeze all together until ready to assemble the rest of the tart.
Healthy Recipe Results
If you are cooking for someone on a low sodium diet, use this recipe instead of taco seasoning. This recipe is the equivelant to one package of taco seasoning (or 3 tablespoons.) Adjust the strength of any ingredient to your taste. Submitted by: APRILDAWN678
This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It's also versatile--add additional vegetables or even a can of drained and rinsed cannellini beans for more protein. Submitted by: FOODIEWIFE
Delicious and quick, this dish is a great way to get more fish into your healthy meal plan! We think this baked tilapia recipe can't be beat! Submitted by: RACHIELOO
New Orleans Style Muffuletta
|A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.|
Knead together the flour, cream cheese, and 8 tablespoons of butter.
Divide the dough into 24 balls of about equal size then cover in saran wrap and refrigerate for one hour.
While you wait for the dough to slightly harden, make the filling by mixing the rest of the butter, walnuts, brown sugar, and egg together.
Take the balls out of the fridge and press them into a greased muffin tin to form small cups.
Fill the cups with a teaspoon of the filling. Make sure the cups do not overflow or the tarts will burn.
Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. As you lay the crust into the pan, hold it up and let it drop and settle into any edges or corners, rather than pushing it in, to minimizing shrinking and breaking when you bake the tart. Set aside. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart, often called a galette. Lightly prick the crust all over with a fork. Set aside.
Cut the pears in half or quarters. Cut out and discard the core in each piece. Peel the pear pieces and cut them into even slices. Even slicing will lead to the prettiest and most evenly cooked tart.
In a large bowl toss the pear slices with 1/3 cup of the sugar and the lemon juice. Arrange the pear slices on the crust—you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear. Crimp the edges of the crust (see how to crimp a pie crust here if you've never done it before), or roll them up a bit to create an edge if you've decided to go free-form.
Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
While the tart bakes, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil in a small saucepan. Reduce the heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. Set it aside.
While tart cools, brush it generously with the syrup. Serve the tart warm or at room temperature.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
Tarts + pies
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