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.


  • 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.


  1. 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.
  2. Meanwhile, in another skillet, cook duck breast over medium heat, skin side down, until crisped, about 5-6 minutes.  Cool slightly, then thinly slice.
  3. Gently unfold pastry sheet and place on a lightly flour-dusted work surface.
  4. 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.
  5. Transfer both to a parchment lined baking sheet.
  6. 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).
  7. Spread half onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear.
  8. Sprinkle evenly with shredded cheese and rosemary.
  9. Bake at 400°F (200°C) for about 25 minutes or until pastry is browned.
  10. Cut into slices to serve.

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