Roasted Onion, Pear & Cream Cheese Tart | Kitchenstagram
This Roasted Onion, Pear & Cream Cheese Tart is rich and elegant savory dish that feels special without requiring hours in the kitchen. The combination of sweet pears, roasted onions and creamy, herb-infused cream cheese creates a wonderful balance of flavours. It’s ideal for fall gatherings, brunch spreads, cozy lunches or dinner parties. Beautifully presented and full of seasonal charm, this tart looks impressively sophisticated while coming together with surprisingly little effort. Serve it as a starter or alongside a glass of wine for a memorable meal.
Serving Suggestions:
This tart works beautifully as a starter, a thinly sliced appetizer, or as part of a brunch spread. Serve it warm or at room temperature for the best flavour. In fact, it tastes even better the next day- just allow it to return to room temperature before serving.
Storage and Make Ahead Tips:
For the best texture and flavour, serve this tart on the day it’s made, ideally while still warm from the oven. Any leftovers can be refrigerated in an airtight container for up to 2days. To restore the crisp pastry, reheat in a 350°F oven for about 10 minutes. If you’d like to get ahead, prepare the pastry a day in advance. Once ready, assembling the tart takes less than 10 minutes.
Ingredients
Egg wash (1 Egg+1 tbsp Milk)
For Roasted Onion:
2 nos. Red Onion, thinly sliced
1 tsp Salt
1 tsp Black Pepper Powder
1 tbsp Extra Virgin Olive Oil
For Seasoning the Pears:
3 nos. Sweet Pear
1 tsp Salt
1 tbsp Honey
1 tbsp Lemon Juice
1 tbsp Extra Virgin Olive Oil
For the Filling:
150 gm Cream Cheese
1/2 cup Heavy Cream
1 no. Egg, beaten
Salt to taste
1 tsp Black Pepper Powder
1 tsp Dried Thyme
1 tsp Dried Parsley
1 cup Mozzarella Cheese
For Honey Olive Oil Glaze:
2 tbsp Honey
2 tbsp Extra Virgin Olive Oil
Preparation
For The Tart Shell:
- Step 1: Remove the Pâte Brisée dough from the fridge. Roll out the prepared dough in between two parchment paper a little larger than your 9 inch tart ring and roughly the thickness not exceeding 3 mm.
- Step 2: Then using the parchment paper lift the rolled dough into the tart pan. Remove the parchment paper and press the bottom and sides firmly to form an evenly tart shell.
- Step 3: Cover the tart shell and chill in the refrigerator for 30 minutes or overnight.
- Step 4: Preheat the oven @200°C or 400°F. Prick the bottom a few times with a fork, then line the crust with plastic wrap and fill with dried rice, beans or chickpeas.
- Step 5: Bake for 15-20 minutes. Remove the tart from the oven and carefully remove the rice and plastic wrap.
- Step 6: Brush the half-baked tart with egg wash. Return the tart to the oven and bake until the bottom crust is fully cooked for about 20-25 minutes.
For Roasted Onion:
- Step 7: Place the sliced onions on baking tray. Sprinkle with salt, black pepper and drizzle with olive oil.
- Step 8: Preheat the oven @200ºC. Bake until soft and slightly browned at the edges 30-40 minutes. Once done set aside to cool.
For Seasoning the Pears:
- Step 9: Peel and remove the core of the pears. Then slice the pears thinly. In a plate combine sliced pears, salt, honey, lemon juice and olive oil. Set aside.
For the Filling:
- Step 10: In a bowl combine cream cheese, heavy cream, egg, salt, black pepper powder, dried parsley, dried thyme and mozzarella cheese, beat to combine.
For Honey Olive Oil Glaze:
- Step 11: In a bowl combine honey and olive oil. Set aside.
For the assembly:
- Step 12: Spread the cream cheese filling evenly on bottom of pre-baked tart shell.
- Step 13: Alternately arrange pear and onion slices over the cream cheese filling in a pattern.
- Step 14: Preheat the oven @200ºC. Bake for about 30 minutes or until golden.
- Step 15: Brush with honey-olive oil glaze. Serve warm or at room temperature. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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