These show-stopping first course tarts are worth the time and effort they take to make. We tweaked this recipe from Emily after Joan Ttooulias suggested that we borrow a phyllo technique from Jamie Oliver (you know, that cute, smart, enthusiastic English chef . . .).
ingredients
directions
Tip: Working with phyllo can be a tad tricky. To keep it from drying out whileyou’re working with it, place a clean tea towel over top of it. One serving = 1 tartPer serving: 94 Calories, 6.6 g Total Fat, 3.8 g Saturated Fat, 0 g Trans Fat, 153 mg Sodium, 5.8 g Carbohydrate, 0.5 g Fibre, 1.08 g Sugars, 0 g Added Sugars, 3 g Protein Carbohydrate Choices: ½
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Cut pear in half lengthwise; scoop out core and stem with a small spoon. Place cut sides down and cut lengthwise into 1/4-inch (0.5 cm) thick slices. Place on prepared baking sheet and roast for about 18 minutes, flipping over halfway, until golden and tender. Transfer to a cutting board and let cool completely. Reduce oven temperature to 375°F (190°C).
Meanwhile, in a medium skillet, heat butter over medium heat. Add onion and 1/4 tsp (1 mL) salt. Cook, stirring occasionally, for 5 to 10 minutes, or until onion is tender and slightly golden. Set aside to cool.
In a large bowl, preferably with a pouring spout, whisk together eggs, cream and yogurt. Whisk in remaining salt.
Chop pear slices into 1/4- to 1/2-inch (0.5 to 1 cm) pieces; set aside.
You will need two 12-cup muffin pans.
Place 2 sheets of phyllo on top of a clean dry counter. Very lightly brush with half of the melted butter. Place two more sheets on top. Carefully transfer to the muffin pan. Very, very gently press the phyllo into each of the muffin cups. Set aside and cover with a clean tea towel. Repeat the process with the remaining phyllo and the second pan.
Equally spoon onions into the bottom of the 24 muffin tins, divide blue cheese and pears over top, making sure each tart is getting the same amount. Pour cream mixture over top.
Carefully place muffin pans into oven and bake for 25 to 30 minutes or until the tart filling has set and the pastry is golden brown, checking at the 10- to 15-minute mark for excess browning, cover loosely with foil.
Allow to cool a little before serving (tarts will deflate as they cool). Using either a knife or kitchen scissors, separate the 12 tarts from the pan.
Serve immediately to raves; pat yourself on the back for a job well done!