RECIPE: Pear & pearl onion tarts
Sweet meets savoury in these scrumptious tarts which are topped with caramelized pecan nuts and gorgonzola cheese
Makes: 4
Tart bases:
1 sheet puff pastry, thawed in the fridge
1 egg, whisked with 1 tablespoon water
Onions:
30ml (2 tbsp) oil
15ml (1 tbsp) butter
10 pickling (pearl) onions, peeled and cut into quarters
60ml (4 tbsp) balsamic vinegar
30ml (2 tbsp) brown sugar
180ml (¾ cup) vegetable stock
Salt and pepper
Roasted pears:
60ml (4 tbsp) brown sugar
60ml (¼ cup) melted butter
30ml (2 tbsp) honey
Salt
3 large pears, peeled, cored and cut in half
Pecan cracklings:
750ml (3 cups) broken pecans
1 egg white, lightly whisked
250ml (1 cup) icing sugar
5ml (1 tsp) ground cumin
¼ tsp salt
Pinch of pepper
To assemble:
60ml (4 tbsp) smooth cottage cheese
4 handfuls micro greens or baby lettuce
60ml (4 tbsp) Dolcelatte (gorgonzola)
Vinaigrette:
125ml (½ cup) olive oil
15ml (1 tbsp) honey
30ml (2 tbsp) apple cider vinegar
15ml (1 tbsp) fresh lemon juice
¼ teaspoon Dijon mustard
Method:..
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