Pears in the garden and the kitchen
A gardener and a chef team up to give advice on how to grow and prepare pears.
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Preheat the oven to 400 degrees F. On a floured board, roll the puff pastry until it is about 10-inches-by-10-inches. Place the pastry on a parchment-lined baking sheet and put back in the fridge until ready to use.Skip to next paragraph
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Putting it together
1 teaspoon country-style Dijon mustard
1-1/4 cups smoky gruyere cheese, freshly grated
Fresh Bosc pear, cut into cubes
1 to 2 tablespoons fresh orange juice
Sea salt and pepper to taste
Remove the prepared puff pastry from the fridge. Brush the mustard onto the bottom of the tart, to within 1/2 inch of the sides. Sprinkle the grated gruyere over the mustard. Add the caramelized onions over the cheese. Bake for 20 to 22 minutes, depending on your oven. When you think it's ready, slightly lift the bottom of the tart to make sure that it is lightly browned and not soggy.
While the tart is baking, chop the pear into 1-inch pieces and pour the orange juice over the pieces to keep pear from turning brown. Drain.
Remove the tart from the oven and place as much pear as you would like on the tart. If you have any pear pieces left over, save for another use.
Sprinkle a small amount of sea salt and freshly ground pepper on the top of the tart before serving. Serves 4.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.
Linda Weiss and Anne K. Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has also written a cookbook, "Memories From Home, Cooking with Family and Friends."