Savory Pear and Gruyere Tart

Who says a pear has to be for dessert? This recipe takes pear pastry in a savory direction by working in caramelized onions, nutty Gruyere, and a generous helping of peppery arugula. These ingredients collectively make a perfect counterpoint to sweet, tender, fresh pears. The result if plainly delicious. Using store-bought puff pastry takes much of the work out of making a tart and can cause even an entry level baker to feel like a pro. Serve this tart with a simple green salad on the side. Recipe and images by Katie Morford

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.

Step 2

Set a large skillet over medium high heat. Add the olive oil and swirl in the pan. Add the onion, rosemary and a generous pinch of salt. Cook the onion, stirring from time to time, until the slices are tender brown, and caramelized, about 10 minutes.

Step 3

While the onion cooks prepare the dough. Lightly flour your work surface, and use a rolling pin to roll out the dough to an 11 x 15-inch rectangle. Transfer the dough to the baking sheet. Moisten the perimeter of the dough with a little water using the tip of your finger. Fold the edge of the dough over to form a 3/4-inch wide border.

Step 4

Lay the cooked onion slices over the surface of the tart, within the border. Scatter the cheese over the onion and lay the arugula on top.

Step 5

Cut each pear off of it’s core in 4 cuts. Lay the pear pieces flesh-side down on a cutting board and cut into thin slices (1/16-inch). Arrange the slices in two rows down the length of the tart, overlapping about a 1/4-inch. Add a small pinch of salt over the pears and put in the oven to bake.

Step 6

Bake the tart until the pastry is golden brown all over, 20 to 25 minutes. Peek in the oven once or twice during baking. If a section of dough puffs up notably, poke it with the tip of a knife to deflate.

Step 7

Remove from oven, let cool for a few minutes, and serve.

Step 8

Makes 10-12 servings as an appetizer.

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