Fall has finally arrived in
The humidity has subsided and the past few days have had clear blue skies.
While the temperatures are still hovering around 90 degrees during the day, the
change is certainly noticeable. It’s time for apples, pumpkins, and boots and
Ok, well not the boots or scarves… I won’t be breaking those out until December.
This recipe is based off of a flatbread Brent and I enjoyed once at a local grill and bar, The Darlin Marlin. At first, I was a bit skeptical about ordering a bacon and pear flatbread, but we were assured it was probably the best one on the menu.
We both ended up really liking it and since then it has been on my “recreate at home” list. While the puff pastry is significantly different that a traditional flatbread, it really worked well as the "crust" of this dish. Light and flaky, but still held up to a good amount of toppings. And the bacon and pears come together in that perfect sweet and salty combo.
This makes a great starter or pair it with a small salad for a light lunch or dinner.
Bacon and Pear Savory Tart
*Serves 6 – 8 as an appetizer
- 1 sheet frozen puff pastry sheet, thawed
- 2-3 tbls flour
- 1 tbl olive oil
- 1/3 cup fontina cheese, shredded
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup
jack cheese, shredded
- 1/3 cup white cheddar cheese, shredded
- ¼ medium red onion, thinly sliced
- 1 medium pear, preferably
- 5-6 sliced of thick cut bacon, cooked and chopped
- 1 tbl butter
- 1.5 tbls roasted garlic butter
*Parchment paper is helpful
1- Preheat oven to 400 degrees. Sauté red onion with 1 tbl of butter on medium low heat for 5-7 minutes or until soft, stirring occasionally. Meanwhile peel, core, and thinly slice the pear.
2- Sprinkle flour on a clean surface and roll out puff pastry to approx 9x12. Place on a baking sheet lined with parchment paper. Score a 1/3” edge on all four sides. Prick entire puff pastry with a fork.
3- Brush puff pastry with roasted garlic butter except edges. Then add red onions and a thin layer of pears and bacon. Finally top with all four cheeses and brush the sides with olive oil.
4- Bake for 15-20 minutes or until the cheese is melted and the bottom is nicely browned and crisp.