We got some surprise pears in this weeks CSA box. The boys have the nasty habit of taking one or two bites out of fruit and put it back, so I decided to preempt them and use the pears for something.
I found a Savory Pear Tart on O&O Eats (via foodgawker) that looked great. I swapped out the panacetta for bacon, the blue cheese for goat, and I didn’t really bother to arrange my pears in any particularly pretty pattern. I used a pre-made pie crust, I can make pie crusts, but it really isn’t my thing. The boys complained bitterly that I was using “their” pears until I gave them some chopped up pear to eat, and then some diced bacon pieces. After that, they wanted more bacon.
Thankfully our toaster oven is large enough to hold the tart pan, otherwise I would’ve needed to heat the big oven, and that’s really no fun in August.
I was a little worried about the consistency, but the mascarpone and egg custard filling held nicely, not too rubbery, not too watery — “Not at all like a quiche!” Patrick said it was “yummy” and his high praise was quickly followed by “want some more!” The remaining wedge of tart is in the fridge for later. Patrick has already claimed it as his own.
We enjoyed it with a modified version of Martha Stewart’s Roasted Eggplant Dip and slightly warmed pita bread. This wasn’t really a planned dinner. It was what we had in the fridge, and it was very good.
Given the high praise from two out of three of the boys (Oliver abstained under protest and only ate dry pita), I’m keeping the recipe, and will make it again. I might even try it with Asian Pears, although I worry they may flood the tart with their excess water and ruin the consistency. We’ll see.
Savory Pear Tart – modified from O&O Eats
For the crust: use Pillsbury pre-made
For the filling:
- 3.5 oz cooked bacon, diced (approximately 6 pieces)
- 2 large eggs
- 4 oz mascarpone
- 1/4 cup whole milk
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 1/2 ripe pears we used barlett (the boys ate the other 1 1/2)
- 2 oz herb goat cheese crumbled
Preheat oven to 375 degrees F.
- Place eggs, mascarpone, whole milk nutmeg, and salt in a medium mixing bowl. Whisk!
- Place pie crust in tart pan, pat down, pinch off edges as necessary
- Peel pears and cut into neat little slices. Arrange in a pattern that appeals to you, or chuck them all in at random, or do a little bit of both. Carefully pour the mascarpone custard filling around the pears. Sprinkle the bacon and goat cheese on top.
- Place on the lowest rack of your oven and bake 40 to 45 minutes until golden on top. Let cool for 5-10 minutes before slicing. I made it in the toaster oven.
Roasted Eggplant Dip – modified from Martha Stewart
- 1 large eggplant
- 8 ounces creme sour cream
- 2-3 cloves garlic
- Juice of 1 lemon
- Coarse salt and freshly ground pepper
- Preheat oven to 350*F. Cut eggplant in half length-wise. Pierce eggplant several times with a fork, and place cut-side down on a rimmed baking sheet. Bake 25 minutes, until flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.
Peel off and discard skin; place flesh and garlic in the bowl of a food processor, and puree until smooth. Transfer to a serving bowl. Stir in creme fraiche and lemon juice; season with salt and pepper. Serve cold or at room temperature with pita or toast.