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.
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
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.
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
Caramelised Onion and Pear Tart
By October 20, 2015Published:
- 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 …
- 500 g Puff Pastry
- 5 Brown onion sliced lengthwise
- 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
- 1 Egg for egg wash
- 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.
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