|Posted on May 21, 2015 at 12:05 AM|
This sophisticated appetizer is made from Bosc pears, double cream brie and flaky puff pastry.
Prep Time: 15 Minutes
Cook Time: 15-18 Minutes
By: Chef Hallie Norvet
2 Sheets Puff Pastry, Defrosted according to directions
5 Bosc Pears, Peeled, Cut in Half, Seeds Removed
2 tsp. Granulated White Sugar
1 Egg, Beaten, Used for Egg Wash
8 oz. Brie, Sliced
2 oz. Wanut Halves or Pieces
2 Handfuls Baby Arugula
1 teaspoon Balsamic Vinegar
1 Tablespoon Olive Oil
Preheat oven to 400. Roll out your defrosted puff pastry sheets onto a lightly floured surface. Cut each sheet into halves lengthwise and place onto a greased baking sheet.
Take each pear half and cut them into very small slices. Try to keep them together as one solid half, and fan slices out. Move slices to the center of the tart. Overlap each slice of pear until the entire center of the puff pastry sheet is lined with pear. Roll up each edge of the puff pastry, then brush with egg wash. Sprinkle white sugar over pears. Place on centeer rack of oven and bake for 15-18 minutes until egdes are golden brown.
Remove tarts from oven. Top with brie slices and allow to cool. Cut each tart into sections and place on serving plattter. Dress arugula with baslamic dressing and place over each tart. Sprinkle with walnuts to finish.
Do not overload pastry with pear as that will prevent the crust from cooking correctly.