Chef Catherine Fulvio paired with Truly Grass Fed to develop this modern Irish recipe just in time for St. Patrick’s Day
For the pears
- 7 fl. oz. white wine
- 10 fl. oz. water
- 4 oz. caster sugar
- 1 star anise
- 1 cinnamon stick
- 4 medium pears, peeled, cored and halved
For the pastry
- 7 oz. plain flour
- Pinch of salt
- 4 oz. chilled Truly Grass Fed Natural Creamy Butter (unsalted), diced
- 4 tbsp. Truly Grass Fed Natural Sharp Cheddar Cheese, grated
- 3 to 4 tbsp. cold water
- Egg white, to seal
- 1 jar of caramelized onions
- 4 oz. Truly Grass Fed Natural Sharp Cheddar Cheese (2/3 sliced and 1/3 grated)
- 1 tsp. chopped fresh chives
- Caramelized walnuts, to decorate
- Fennel fronds, to decorate salad of frisée and radicchio leaves, for serving
To poach the pears, add the white wine, water, sugar, star anise and cinnamon stick into a saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Add the pear halves and simmer for 10 minutes or until just cooked through. Leave to cool before using.
For the pastry, place the flour and salt into a bowl, add the diced chilled butter and rub in with your fingertips to resemble breadcrumbs. Add the grated cheese. Pour in enough cold water to form a dough, roll into a ball and flatten lightly, wrap and leave to rest in the fridge for 1 hour.
To bake the pastry, preheat the oven to 400°F. Brush a 13 inch x 4 inch loose base rectangle baking tin with melted butter and dust with flour. Roll the pastry out on a floured surface to the shape of the rectangle and place in the tin. Then line with baking paper and add baking beans. Bake for 12 minutes before removing the baking paper and the beans. Brush the pastry with egg white to seal it and return it to the oven to bake for a further 5 to 6 minutes until the base is golden. Keep an eye on it.
To fill the tart, slice the pears, then spread about 4 oz of caramelized onions on the pastry, followed by slices of cheese, and arrange the slices of pears on top. Sprinkle the grated cheese and chopped chives on the top. Bake for 10 to 12 minutes until the cheese has melted and is lightly golden.
Arrange the caramelized walnuts and sprigs of fennel on top and serve with frisée and radicchio.
- Category: Appetizer
Keywords: tart, brunch, Irish