Caramelized pear tart

Caramelized Asian Pear Tarts with Blue Cheese and Bacon

Surprising and delicious, this makes a great fall appetizer.

Ingredients – Serves 6

3 large Shinko Asian pears

4 ounces Fourme D’Ambert or other good quality creamy blue cheese

6 strips thin cut lean bacon
(I use Rocky Canyon’s, available at the Santa Barbara & Santa Monica Farmers Markets)

1 sheet pate brisée or regular pie dough

3 Tbs. sugar

1 Tbs. butter

Cast iron skillet

Process

Preheat oven to 400 degrees.

Rinse and core the pears. Cut them in half, and slice each half into thin slices (about 1/8” thick), discarding the end pieces.

Cut the bacon into small pieces, about ½” wide. If bacon is fatty, boil water in a saucepan and simmer the bacon pieces for 5 minutes to melt the fat. Strain and pat dry with paper towels.

Slice the cheese into wedges 1/8” thick.

Heat up the skillet, melt the butter, and sprinkle in the sugar.

Layer the pear slices in the pan, add the bacon pieces, and cook for 5 minutes over medium heat.

Turn off the heat.
Place the blue cheese atop the pear and bacon. Cover with the rolled dough, tucking in the pastry around the edges. Using a pear of kitchen scissors or a sharp knife, cut small slits into the dough to allow steam to escape.

Bake at 375 degrees for about 25 minutes, until dough is golden.

Turn the tart upside down onto a platter, slice, and serve.

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