My traditional Thanksgiving meal is handled(amazingly) by other members of my family, which is just fine by me! There’s a lot less pressure when you get to step outside the box and get to have some fun with side dishes. This year, I brought three offerings, one of which was this Pear and Onion Tart.
At first, I was a bit disappointed in how this dish turned out, since I’m hyper-critical of all the food I cook. I think when served fresh, the tart could use a crumble of Blue Cheese on top to give it the salty, savory punch it needs and move it further into the realm of Side Dish, and away from Dessert. I was much happier with this dish as a leftover, though! The onions had time to cool down and develop a richer flavor. The crust also stiffened a bit more and kept all the ingredients in place. All-in-all, I’d call it a winner.
Pear and Onion Tart with Almond Crumble
1 Box of frozen Puff Pastry
1 1/2 Medium Yellow Onion
3 Ripe Pears(I used Bartlett)
1 cup of Slivered Almonds
1/2 Stick Unsalted Butter
1 Tbsp Honey
Pinch of Salt
This dish is fairly easy to prepare, and looks impressive in the end. It’s really all about the onions, in my humble opinion. Let’s make some onion magic.
Slice 1 1/2 Yellow onions, reserving a handful of very thin strips to garnish on top. Cook the onions in a pan with a pinch of salt, over medium heat, stirring occasionally and adding a couple tablespoons of water if the onions start to stick or form any brown spots on the bottom of the pan. To cook these onions until soft and barely caramelized, you’ll need at least 30 minutes of gentle cooking.
While the onions cook, make the crumble in a blender or food processor.
If you don’t have a Blender or Food Processor you can just combine the ingredients in a bowl and you should come out with a very similar result.
Now, lets get the Puff Pastry ready for assembly!
You’ll only need 1 layer of Puff out of the package. If you’re able to make your own Puff Pastry, then you’re a 1000 times better cook than me, so show me how to do it! Once you roll out the layer of the pastry, trace a line around the edge about an inch thick to help separate the crust.
Brush the crust with melted butter, and you’re ready to begin assembly.
Add the Almond Crumble. If you like a lot of crunch, feel free to add some leftover slivers of almond along the bottom as well.
Next add the soft onions.
Next come the pears. I’m not super anal-retentive, but I like to take my time and make these look as nice as possible.
Finally, add a layer of super-thin sliced onions on top. This will help remind people that it’s an onion tart, and not a dessert, and also give some extra texture. I toss the thin onions in olive oil and salt.
Bake the tart at 375° until brown, about 35 minutes.
Finish with a pinch of salt and serve warm or let cool to intensify the flavor. I’d also go with a healthy punch of Blue Cheese on top, if I were to do this again.
Like this recipe? Hate it?! Want to see something specific cooked? Let me know in the comments!