by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand12 ounces pre-rolled puff pastry sheets Ask a question about this ingredient
3 pears on the greener side to withstand cooking Ask a question about this ingredient
4 shallots Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1 teaspoon Maple Syrup Ask a question about this ingredient
6 big mushrooms, stem removed Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
12 ounces Sweet soft Gorgonzola Ask a question about this ingredient
4 tablespoons fresh thyme Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
6 pinches Fleur de sel Ask a question about this ingredient
2 tablespoons lightly roasted pinenuts Ask a question about this ingredient
1 pomegranate, seeds removed Ask a question about this ingredient
For the pears: Choose pears that are slightly hard and underripe so they can withstand the cooking otherwise you'll end up with a puree. Peel and cut in quarters. Slice crosswise 1/2 inch thick each quarter so you have little trinagles.
Ask a question about this stepPeel and chop very finely the shallots. In a saute pan add the butter, melt over medium low heat, add the shallots. When translucent add the pear, add salt, freshly grated white pepper and maple syrup, mix and let the pears cook for 8-10 minutes. The pears should retain their form - if you see they are cooking too quickly remove from the heat. Use a spatula so that the shallots don't attach to the sides of the saute pan and burn.
Ask a question about this stepPre-heat the oven to 375 degrees F and put rack in upper third.
Ask a question about this stepFor the mushrooms: Line a baking tray with parchment paper and smear with a little garlic infused olive oil (see recipe I posted). Clean the mushrooms with a damp cloth, keeping the head whole. Put them cap size down on baking tray, add salt, freshly ground pepper and thyme, drizzle with garlic infused olive oil and cook in the oven for 15 minutes until they are golden brown. Cut them up in slices and check the seosoning.
Ask a question about this stepOpen your puff pastry and if it's thick roll it out so you get to 1/4 inch thickness. You really want these tarts to be extra thin. Roll out the puff pastry between 2 sheets of parchment paper (if you roll out dusting the pastry with flour the puff pastry will end up heavier because it will absorb all the flour).
Ask a question about this stepRemove the top parchment sheet, cut 6 equal circles of 4.5 inch diameter - I used a plate to cut around (or cut in square or rectangle, whichever you prefer).
Ask a question about this stepImportant note: always use a very sharp knife to cut the puff pastry and cut down sharply rather then a pulling motion with the knife. You want the pastry to be cut through vertically so it puffs, if you pull it, the layers will stick together and won't puff up.
Ask a question about this stepCover the puff pastry with the top parchment sheet and chill until you need it.
Ask a question about this stepCut up the Gorgonzola in small pieces and divide in 6 equal portions.
Ask a question about this stepPrepare the pomegranate - Cut in quarters, bend back the skin and remove the seeds with no pith, and reserve in a bowl.
Ask a question about this stepRise the oven temperature to 400 degrees F; Put the puff pastry disks on a baking sheet lined with the parchment paper you used to roll out the dough. Divide the cooked pears on the puff pastry leaving 1/4 inch around clean, Divide the Gorgonzola on top and put in the oven to cook until puff pastry has risen and is golden brown and cheese melted.
Ask a question about this stepRemove tray from oven, add the chopped mushrooms, return to the oven to warm up the mushrooms and let the flavours blend. Sprinkle with toasted pinenuts, thyme and Fleur de Sel.
Ask a question about this stepServe immediately with a fresh green salad seasoned with some vinaigrette and sprinkle with pomegranate seeds.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
