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On a Bed of Lightly Dressed Baby Arugula.
Preheat oven to 375°F (190°C).
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.
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.
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.
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
Ust before serving, toss arugula with olive oil, vinegar and honey.
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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