Late Harvest Poached Pear and Blue Cheese Tart with Walnuts, Caramelized Onions and Mushroom

Preheat oven to 350 degrees F.

Melt 2 tablespoons of the butter and 2 tablespoons of the olive oil in a moderately hot, large sauté pan.

Add the onions and cook for 10 to 15 minutes or until they become golden brown.

Stir frequently.

Remove the onions from the sauté pan and reserve.

Add the remaining butter and olive oil.

When the butter has melted, add the mushrooms.

Turn the heat to high and sauté the mushrooms until they have lost three quarters of their initial volume.

Add garlic, reserved caramelized onions, stock and wine.

Cook and reduce the liquid until it has all but evaporated.

Fold in the rosemary and the walnuts.

Remove from heat and when the mushrooms have cooled slightly, add in the blue cheese.

Stir to incorporate. Season with salt and pepper.

Combine all the ingredients except the pears in a large pot and bring to a boil over high heat.

Simmer for 5 minutes.

Add the pears and reduce the heat.

Continue cooking the pears for 12 to 20 minutes or until cooked through.

Remove the pot from the heat and let the pears cool down in the poaching liquid.

When the pears are cool enough to handle, remove them from the liquid with a slotted spoon and place on a cutting board.

Use a melon baller to remove the seeds from the bottom of each pear.

Use a small paring knife to cut the pears in a “fan” shape. Set aside.

Combine and mix the wet ingredients.

In a separate bowl mix the dry ingredients together.

Slowly add the dry ingredients to the wet ingredients. Mix until combined.

Continue until dough forms a ball. Wrap in plastic wrap and store overnight in the refrigerator.

Let dough come to room temperature before using. Let it sit out for at least one hour.

Using a rolling pin, roll the dough out to 1/8 inch thick. Be sure to use dusting flour to prevent sticking.

Line a 3 to 4 inch tart shell and blind bake for 7 to 10 minutes until the edges have slightly browned.

Divide the mushroom blue cheese filling between the tart shells.

Place a pear “fan” on each tart and serve.