I bought a few Anjou pears with the intention of recreating a tart I enjoyed (a little too much) in France this past September. That tart didn’t happen this weekend–I decided to make it my feature recipe for when I finally share the highlights of my Europe trip. Several weeks have passed since our return from that fun vacation but I haven’t had time to organize our pictures. Soon. I’ll create a short series out of the highlights just like I’ve done with our South America trip earlier this year (part 1, part 2, part 3, part 4).
This is the tart that happened instead. Believe it or not, I’m still trying to clear the refrigerator of party leftovers. I served a nice brie dotted with truffles and I had a large package of charcuterie that never made it to the table because my friend brought so much for the dinner party (Thanks, Irene!). I was inspired to create a savory tart but took a frozen puff pastry shortcut instead of preparing my own pastry dough.
With just a handful of ingredients and very minimal effort on my part, I had a warm, elegant appetizer to serve on this beautiful, sunny Saturday. The party is optional but your taste buds will be celebrating just the same.
* This appetizer is very flexible–use apples or figs, another type of cheese and whatever meat you have. It will be just as tasty.
- 1 sheet frozen puff pastry, thawed
- ½ pear, peeled, seeded and sliced thinly
- 2 – 3 slices prosciutto
- A couple ounces Brie cheese (I used brie with truffles)
- Olive oil for brushing
- Preheat your oven to 375°F
- Trim about ½ inch from the edges of the puff pastry sheet and set back on top of the sheet to form a border. Trim the excess to fit. Press the edges slightly to bind together. Pierce the surface of the pastry sheet with a fork to prevent puffing while you pre-bake.
- Arrange the pastry sheet on a baking sheet (I lined mine with nonstick foil), brush very lightly with olive oil and bake for about 5 minutes, until it starts to color a little.
- Remove the pre-baked pastry from the oven and scatter the toppings, cheese first, then the prosciutto followed by the pears. Brush the top very lightly with olive oil just to aid in browning. Bake for about 20 minutes or until the edges are golden. The toppings should be a little golden, too.
- Cut in small squares; serve warm.