On a Bed of Lightly Dressed Baby Arugula.


  • 2 large Red Bosc pears, sliced approx.

  • ¼ inch thick

  • 1 cup dry white wine

  • ½ cup chicken stock

  • 1 tbsp. grainy mustard

  • 2 tbsp.  fresh thyme

  • ½ lb. frozen butter puff pastry sheet,

  • defrosted (a 10-inch/25-cm square)

  • 1 egg beaten with 1 tbsp. cream

  • 2 tbsp. Dijon mustard

  • 2 cups grated aged cheddar

  • … as well as:

  • 5 cups (750 mL) baby arugula

  • 4 tbsp. (15 mL) olive oil

  • 2 tsp (10 mL) champagne vinegar

  • 1 1/2 tsp honey

  • Salt and freshly ground pepper


  • 1.

    Preheat oven to 375°F (190°C).

  • 2.

    Simmer pears in a medium skillet over medium heat with wine, stock, thyme and grainy mustard until they are softened but still have a bit of bite, about 10 minutes. Remove pears and set aside. Reduce liquid and set aside.

  • 3.

    Place pastry on a lightly floured surface and roll out to approx. a ¼ inch in thickness, move to a parchment-lined baking sheet. Use the point of a sharp knife to cut partway through the puff pastry around the edge to make a ½-inch (1-cm) border. Brush border with egg wash.

  • 4.

    Spread the rest of the pastry with mustard and sprinkle over two-thirds of cheese. Top with sliced pears, leaving a 1-inch (2.5-cm) border and sprinkle over remaining cheese. 

  • 5.

    Bake in the lower third of the oven for 15 to 20 minutes or until cheese is melted and pastry is crisp and browned. J

  • 6.

    Ust before serving, toss arugula with olive oil, vinegar and honey.

  • 7.

    Season with salt and pepper to taste, place on plate and top with a slice of tart.


Origin: adapted from LCBO Magazine recipe.

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