by Ms. T
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my 11 recipes »
Photo by Ms. T
Ms. T's Notes:
Expand1/2 pound cold unsalted butter, cut into 1/2" pieces Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
Put the flour and salt in a food processor and pulse a few times to combine.
Ask a question about this stepAdd the butter, tossing quickly to coat each piece with flour to prevent pieces from sticking together. Pulse until combined, and mixture is the texture of course sand.
Ask a question about this stepAdd the ice water with the motor running. Process until dough comes together, stopping before it becomes a solid mass.
Ask a question about this stepTurn contents onto a clean work surface and press together with your hands, forming a ball, and then flatten into a rough disk.
Ask a question about this stepCover dough in plastic wrap and refrigerate for at least an hour, or up to 2 days.
Ask a question about this step2 medium yellow onions, peeled and thinly sliced cross-wise Ask a question about this ingredient
1 small/medium fennel bulb, outer layer removed, and white/light green parts thinly sliced crosswise (discard dark green parts) Ask a question about this ingredient
3 large, ripe but firm Asian pears (I used Shinko variety), peeled, cored and cut into thin slices Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 cup dry sherry Ask a question about this ingredient
1 tablespoon finely chopped fresh rosemary Ask a question about this ingredient
6 ounces Brie (a mild, double-cream works best) Ask a question about this ingredient
1 cup grated Manchego cheese Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
Salt and freshly ground pepper Ask a question about this ingredient
Heat butter and olive oil in a large saute pan over medium-high heat.
Ask a question about this stepAdd onions and fennel to pan and saute until soft and translucent, stirring occasionally, about 15-20 min. Add 1/2 tsp. kosher salt.
Ask a question about this stepWhen liquid from onions has evaporated and mixture is beginning to brown around edges and stick to bottom of pan, add sherry to deglaze the pan, scraping the brown bits from the bottom of the pan with a wooden spoon.
Ask a question about this stepReduce heat to low and add pears and rosemary, tossing with wooden spoon to combine. Cook for 1-2 minutes until flavors combine and pears begin to soften slightly. Add ground pepper and more salt to taste. Remove pan from heat and set aside.
Ask a question about this stepPreheat oven to 450 degrees.
Ask a question about this stepRoll out the dough on a lightly floured surface with a rolling pin into a free-form circle, about 10-12" in diameter. Transfer the dough to the center of a baking sheet.
Ask a question about this stepRemove the rind from Brie, and spread it in an even layer onto the dough leaving a 1 1/2 inch border on the outside. Spread pear and onion mixture over brie, and top with grated Manchego.
Ask a question about this stepFold the border over the filling, gently pinching to form soft pleats every inch or so all the way around. Shape should be rustic and free-form.
Ask a question about this stepMake an egg wash by whisking egg and water together in a small bowl. Use a pastry brush to lightly coat the dough of the tart with egg wash.
Ask a question about this stepBake the tart in the center of the oven for about 25 minutes, until the crust is golden, and the filling is bubbling with and browned on top. Cool slightly and serve warm or at room temperature.
Ask a question about this stepI still talk about how delicious this was to look at, to smell, to savor. hmmmmm
Oh my! This sounds amazing. I could totally see this ending up as a finalist.
Thanks! And congrats on your recent win--that fondue looks delish.
This sounds just lovely! Savory sweet is always my favorite, and the fennel is an unexpected but awesome addition.
Thanks! The fennel looked so lovely at the farmer's market, I could not resist inviting it to the party. It's pretty subtle in the final dish. The pears and rosemary are the true stars.
Oops, responded in the wrong place (I'm new to this.) Thank you Midge!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This sounds great, Ms. T, and I love the filling. Pears + fennel + manchego sound divine!