Pear, Bacon and Blue Cheese Tart
- 8 slices of bacon (cooked & cut into small pieces and reserve bacon grease)
- 2 medium onions (sliced with your Mandoline)
- Fresh ground pepper to taste
- 1 sheet puff pastry (prepared or thawed from frozen)
- 1 pear, thinly sliced (I prefer Bosc)
- 2 oz. blue cheese, crumbled (or gorgonzola)
- FRENCH PANTRY Barrell Aged Traditional Balsamic
Preheat oven to 400°F degrees. Place Bonmat or Flexipan of choice on your Perforated Baking Sheet.
Cook bacon if it is not already cooked. I use my Deep Flexiflat on the Perforated Baking Sheet to cook the bacon at 400 degrees for 20 minutes. Remove bacon from Deep Flexiflat and transfer approx. 2 Tbl of grease to your saute pan.
Over medium heat, sauté your onions in the bacon grease (if you do not have bacon grease, I recommend using 2 Tbl FRENCH PANTRY oil of choice) covered and stirring occasionally for 12-15 minutes. You will want your onions to be very tender and slightly golden brown. Once onions are ready, add approx. ¼ -1/2 tsp of fresh ground pepper.
Place Roul’pat on your counter and roll seams of puff pastry together to create 1 full sheet. You can cut puff pastry in half to create two tarts or you can use the full sheet on your Deep Flexiflat or Medium Bonmat for one large tart. Transfer puff pastry to Bonmat or Flexipan of choice that is sitting on your Perforated Baking Sheet.
Layer on top of your puff pastry, the pear slices, bacon pieces and then crumble the cheese on top. Be sure to leave a little ½ inch border around the edge, you can score the puff pastry to help form this edge. Bake for 20 minutes or until edges are golden and crisp. Drizzle with our Traditional Balsamic before serving.