So after yesterday’s post you might have a little bit of dough left over. I was looking for a quick treat to finish off the pastry and had a left over pear. This is what happened when I opened the fridge.
You will need for the pastry:
3/4 cup plus 4 tsp flour
1/2 cup cold butter
1/4 tsp of salt
3 Tbsp. water
You will need for the filling:
1/4 cup peeled and diced ripe pears
1/4 cup chopped Camembert or Brie
A fresh sprig of Rosemary or Thyme or both
1 egg
1/4 cup cream or milk
salt & pepper to taste
Optional bit:
I Tbsp. olive oil
1 Tbsp. apple cider vinegar
1/4 cup thinly sliced onion
My intention here today was to show a quick and tasty way to use up leftover pastry with the pear theme I seem to have going. I am going to give you two filling options, one can be in the oven in 5 minutes, the second will take longer as the onions will need time to caramelize.
Focus your intention, release any niggles, welcome the compassionate spirits and take a deep breath. Open to inspiration ( and maybe some wild abandon ) and begin.
If you are using the left over pastry from yesterday, take it out of the fridge and using a rolling pin, roll out to a somewhere between the depth of a toothpick and an aspirin. Using a glass or cookie cutter to cut circles, line small tart shell forms with the last of the pastry, rerolling as little as possible. Place back in the fridge while working on the filling.
If you are starting from scratch the ingredients are above and the full instructions on how to put the zippy puff pastry together are here. http://mykitchenwand.com/pear-almond-tart-with-maple-rum-cream/. Please know that this pastry will require at least one hour in the fridge, so if time is a consideration, you can also substitute a standard pastry recipe.
So, the optional bit…
Peel and thinly slice onion while heating olive oil in pan. Add the apple cider vinegar and onions, toss, cover and cook until onions are nicely browned. This can take 20-30 minutes, hence the optional part. If you are looking for something quick, leave this part out. Your finished tarts will be a little sweeter.
In a bowl, mix the egg, herbs, cream or milk and fresh herbs. Mix well to combine.
If you are using fresh herbs take the leaves from the stems. I used Rosemary as it was on hand and chopped it small, leaving a few whole to top the tarts. Thyme leaves are already tiny so they can go in as is. Add about 11/2 teaspoons if using fresh and half that amount if using dried. If you have other herbs at home feel free to experiment and substitute. Salt and pepper to taste.
Once onions are finished, add a spoonful to the bottom of the tart shell. Top with 3 -4 diced pear pieces and 3-4 camembert cubes depending on the size of the tart shell and your cubes.
Top with egg mixture taking care not to go over the lip of the pastry. The cleaner the pouring, the easier it is to get the tarts out of the forms afterwards.
Bake at 350-375 degrees until golden brown.
Make a full batch as finger food for your Mabon table or use up the last of the pastry and pop them in the oven while the pear & almond tart or pear/cranberry turnovers ( still coming ) are baking and use as a bribe to keep fingers off the other treats.
Pear, Camembert & Rosemary Tarts from My Kitchen Wand
