Recipe
Directions:
STEP 1:Preheat the oven to 400degrees F. Line a half sheet pan with parchment paper. Set aside.
STEP 2:
Unroll the sheet of cold puff pastry(roughly 9” x12”) onto the prepared pan. Leaving a ½-inch border, sprinkle the finely grated Parmigiano Reggiano, thyme, and black pepper evenly overthe dough. Place overlapping slices of pears down the pastry in straight rows.
STEP 3:
Bake for 30–35minutes, until the pastry is golden brown.
STEP 4:
Remove the tart from the oven and allow to cool for 10 minutes. As the tart is cooling, stir together the apricot preserves and pear brandy in a small saucepan set over medium.
STEP 5:
Once hot, remove from the heat, strain the mixture through a fine mesh sieve, and gently brush the entire tart, including the edges of the pastry, until the tart is shiny and glistening.
STEP 6:
Garnish with shavings of Parmigiano Reggiano. Serve warm or at room temperature.
About Chef Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
STARTER
Pear & Parmigiano Reggiano Tart
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20m
PREP
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35m
COOK
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449
CALORIES
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8
SERVINGS
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Whether it be food or flowers, simplicity always wins, and this Pear & Parmigiano Reggiano Tart is the perfect example..
Using just a handful of really good and flavorful ingredients, this tart has the sweetness from pears, earthiness from fresh thyme, and a double dose of flavor and texture from Parmigiano Reggiano.
Finely grated Parmigiano Reggiano is the base layer under the pears. As the tart bakes, the pears release their juices and add a subtle sweetness to the cheese, enhancing the flavor contrast.
This tart is a great example of how the flavor of Parmigiano Reggiano can elevate home cooking to another level.
Ingredients:
Frozen Puff Pastry –1 sheet, thawed
Parmigiano Reggiano –1 cup, finely grated using a microplane
Thyme –1½ teaspoons, fresh, minced
Black Pepper–½ teaspoon, freshly cracked
Bartlet Pear –3 large, ¼-inch sliced, seeds and stem ends removed
Apricot Preserves –¼ cup
Pear Brandy –1 tablespoon
Parmigiano Reggiano –1 cup, large shavings using a vegetable peeler
Notes:
My own creation
Pairing:
This tart is a fabulous hors d'oeuvre when cut into bite-sized squares. Best enjoyed with a glass of crisp white wine or rosé.