Pear and Peppered-Smoked Duck Tart
Assemble this rustic, open-faced tart ahead of time, refrigerate and bake just before serving. Excellent as an appetizer for entertaining or with a salad for a light meal.
Ingredients:
- 2 onions, thinly sliced
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) each brown sugar and balsamic vinegar
- Freshly ground pepper
- 1 King Cole Pepper-Smoked Duck Breast, thawed
- 1 firm ripe pear, cored and sliced in thin wedges
- 1 sheet pre-rolled frozen puff pastry* (about 8 ozs/250 g) thawed
- Flour for rolling
- 1 egg yolk
- ½ cup (125 mL) shredded Asiago cheese
- 1 tbsp (15 mL) chopped fresh rosemary
Serves 6 to 8.
Directions:
- In large non-stick skillet, cook onion in butter over medium heat until softened about 5 minutes; add brown sugar, balsamic and ground pepper and cook, stirring often, until caramelized, about 10 minutes. Set aside.
- Meanwhile, in another skillet, cook duck breast over medium heat, skin side down, until crisped, about 5-6 minutes. Cool slightly, then thinly slice.
- Gently unfold pastry sheet and place on a lightly flour-dusted work surface.
- Roll pastry, eliminating creases, to a 10 X 12-inch (25 X 30 cm) rectangle; cut rectangle in half lengthwise to make two 5 X 12-inch (12.5 X 30 cm) rectangles.
- Transfer both to a parchment lined baking sheet.
- Using a small knife, score ½-inch (1cm) border (do not cut through) around the inside edges of each rectangle. Whisk egg yolk with 1 tsp (5 mL) water and brush a little along the borders (discard remaining).
- Spread half onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear.
- Sprinkle evenly with shredded cheese and rosemary.
- Bake at 400°F (200°C) for about 25 minutes or until pastry is browned.
- Cut into slices to serve.
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