Recipe Courtesy of foodchannel.com.au.,Australia.
This simple tart makes the most of the classic combination of pears and cheese. It makes a great combination with smoked chicken as a main course.
The temperature conversion is to 425 degrees F. Here is the recipe with conversions:
2 1/2 Tablespoon Butter
2 large red onions, finely sliced
1 tablespoon brown sugar
salt and pepper, to taste
1 preformed or frozen puff pastry
1/2 cup grated Parmesan Cheese
1/2 lb. smoked chicken breast fillets, cut into slices
1/2 pear, thinly sliced
1/2 cup Blue Cheese
1 egg, lightly beaten
- 30g Australian Butter
- 2 large red onions, finely sliced
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 1 x 375g packet puff pastry
- 1/2 cup grated Australian Parmesan Cheese
- 250g smoked chicken breast fillets, cut into slices
- 1/2 pear, thinly sliced
- 150g Australian Blue Cheese, sliced
- 1 egg, lightly beaten
- 1 Melt butter in a saucepan and add onions and cook for 5 minutes until soft. Add the sugar and season to taste. Cook for a further 5 minutes, or until the onions are caramelised. Remove from heat and set aside to cool.
- 2 Roll out pastry to a 20 x 40 cm rectangle on a lightly floured surface. Trim edges with a sharp knife and place on a buttered baking tray. Score a 1.5cm boarder around the edge of the pastry, but not cutting all the way through. Prick the base with a fork within the scored edges and top with grated parmesan and season to taste. Layer the onion, chicken, pear and blue cheese on top of the pastry base.
- 3 Brush the edges of the pastry with egg and bake at 220°C for 20 minutes on the lowest shelf of the oven, or until the pastry is puffed and golden. Serve warm or cold with a green salad.