Roasted Pear & Leek Tarts
Tip: Use a melon baller to easily scoop out the core of the pear.
Yield
6-8 Servings
Ingredients
- 1 Pate Brisee Recipe
- 1 teaspoon olive oil + 1 Tablespoon
- 2 cups pears, cubed + 4-5 wedges for topping
- ½ cup chopped leeks
- ½ cup chopped shiitake mushrooms
- Salt and pepper, to taste
- 1 Tablespoon butter or vegan butter
- 1 Tablespoon all-purpose flour
- ½ cup milk, or soy, almond or rice milk
- ¼ cup grated Provolone cheese or vegan alternative, divided
- Parsley to garnish
Instructions
- Make Pate Brisee Recipe first, dividing it into 2 plastic-wrapped dough disks. Refrigerate for 1 hour up to overnight.
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Remove Pate Brisee from refrigerator and let sit for 10 minutes. Working with one dough disk at a time, flatten dough to about ⅛" thick. Cut out 3-4 rectangles, about 4" x 5" each. Set aside on prepared baking sheet. Repeat with second half of dough.
- Brush olive oil along edges of tart rectangles.
- Heat 1 Tablespoon olive oil in a sauté pan over medium heat. Stir in pears, leeks, mushrooms, salt and pepper. Allow mixture to cook 5-7 minutes or until leeks are tender. Remove from heat.
- While the pear mixture is cooking, melt butter in a separate small saucepan. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add the milk and whisk until smooth. Add half of the cheese and season with salt and pepper. Remove from heat.
- Spoon about 1½ Tablespoons of the pear mixture into the center of each tart rectangle. Fold corners into the middle without the sides touching each other. Repeat with all rectangles.
- Pour about 1 Tablespoon of butter sauce over the top of each tart and top with a pear wedge.
- Sprinkle remaining cheese on top of each tart.
- Bake in oven for about 5 minutes, turning baking sheet around. Bake for another 5-10 minutes until tarts are slightly golden.
- Remove from oven and allow to cool. Garnish with a parsley leaf and enjoy!