Description
Artisan Pear Camembert Tartlets featuring flaky puff pastry shells filled with balsamic caramelized red onions, sweet pears, gooey melted Camembert, and crunchy pistachios.
Ingredients
-
7 oz all-butter puff pastry, thawed and chilled
-
2 medium red onions, thinly sliced
-
2 tsp extra virgin olive oil
-
2 tsp unsalted butter
-
3 sprigs fresh thyme, leaves stripped
-
2 tbsp vegetable broth with 1 tsp apple cider vinegar
-
2 tbsp balsamic glaze
-
1 tbsp dark molasses
-
4 ripe pears, peeled and cut into pieces
-
4.5 oz Camembert cheese, cut into 12 slices
-
0.33 cup shelled pistachios, dry toasted and chopped
-
1 tbsp pepitas (pumpkin seeds), dry toasted
-
0.33 cup dried cranberries
-
1 large fresh egg
-
1 large fresh egg yolk
-
3.5 tbsp heavy whipping cream
-
1 tsp Dijon mustard
-
0.125 tsp ground nutmeg
-
0.25 tsp white pepper and kosher salt to taste
-
2 tbsp whole milk, for brushing
-
1 tbsp extra virgin olive oil, for drizzling
Instructions
-
Sauté sliced red onions and fresh thyme in olive oil and butter with vegetable broth and cider vinegar in a skillet until liquid evaporates and onions soften.
-
Add balsamic glaze, dark molasses, and salt, then cook over low heat for 15 minutes until onions turn deeply caramelized and jammy, then set aside to cool.
-
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
-
Roll puff pastry to 1/8-inch thickness, cut 12 rounds with a 4-inch fluted cutter, and cut centers from 6 rounds to create 6 pastry rings.
-
Brush milk on outer borders of solid rounds, press rings on top to create tartlet shells, place on baking sheet, and brush tops with milk.
-
Spoon caramelized onions into each tart shell and sprinkle with chopped pistachios, pumpkin seeds, and dried cranberries.
-
Whisk egg, egg yolk, heavy cream, Dijon mustard, nutmeg, white pepper, and salt in a bowl, spoon 1 teaspoon custard into each tart, and top with pear pieces.
-
Bake on middle rack for 15 minutes until pastry puffs and begins to turn golden.
-
Place two slices of Camembert on top of pears, drizzle with balsamic glaze, and bake for another 10 minutes until cheese is melted and bubbly.
-
Garnish warm tartlets with remaining pistachios, drizzle with extra virgin olive oil, and serve with green salad in New York.
Notes
-
Keep puff pastry thoroughly chilled so the laminated butter creates tall, flaky layers during baking.
-
Press cutters straight down without twisting to prevent pinching the pastry edges together.
-
Add Camembert during the final 10 minutes of baking to prevent the cheese from scorching or separating.
-
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 25 mins.
- Cook Time: ~ 25 mins.
- Category: Appetizer / Brunch.
- Method: Stovetop Caramelizing and Oven Baking.
- Cuisine: French Bistro Fusion.
Nutrition
- Serving Size: ~ 1 savory tartlet
- Calories: ~ 320 kcal
- Sugar: ~ 14 g
- Sodium: ~ 290 mg
- Fat: ~ 20 g
- Saturated Fat: ~ 9 g
- Unsaturated Fat: ~ 9 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 29 g
- Fiber: ~ 3 g
- Protein: ~ 7 g
- Cholesterol: ~ 65 mg
Keywords: Pear Camembert Tartlets, Caramelized Onion Tartlets, Puff Pastry Tarts, Camembert Pear Pastry, Savory Brunch Tarts, Pistachio Tartlets, French Appetizer, New York Recipe.