gregorypauls

Ingredients

• 2 tablespoons unsalted butter
• 3 cups thinly sliced yellow onions
• 1/3 cup white wine(sweet, dry, little consequence)
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup chopped toasted walnuts
• 2 sheets prepared puff pastry, thawed
• 1 large egg
• 4 ounces Roquefort, crumbled (or just any blue veined cheese)

• 3 large pears sliced into wedges
• Pinch of nutmeg
• 2 Pinches of sugar
• Pinch of cinnamon

Directions

Preheat oven to 400 degrees Fahrenheit  Grease a large baking sheet and set aside.

Beat your egg

Combine your crumbled Roquefort and half of your walnuts together

In a large skillet melt almost all of your butter on a medium high heat (keep a dab for later). Add your onions and while constantly stirring add a small splash of wine(tiny tiny bit) after they have started to be cooked stop stirring for a minute or two. Once your onions have stuck to the pan add another splash of wine to deglaze and caramelize your onions. They should now have a pretty brown goldish hue to them, if not do not worry try it one more time. Let them stick then deglaze.

Add your wine, rosemary, salt and pepper to the onions. Keep stirring until the wine has dried up. Take your onions off them heat and preferably out of the pan. A glass bowl would work perfectly for this.

On a floured surface, roll the pastry sheets one at a time to be about 12 by 12 inches. Cut the two of them into an 11 inch round.

Place one of the rounds on the prepared sheet. Brush a 1/2-inch border of your beaten egg around the outside of the round. Your onion mixture should get spread evenly on this round, bearing in mind you want to keep your 1/2-inch border clear of onion. Place your deliciously veined Roquefort(or other blue cheese) on top of the onions spread evenly.  Place you second pastry round on top and press down on the edges of the pastry to close. Crimp with a fork to seal. The top of your pastry will get painted with some more of your beaten egg. Cut a couple of small vents in the top, just extremely think slits in your pastry.  Bake until golden and puffed, 20 to 25 minutes. As soon as you pull it out take that tiny dab of butter and place it on the top of your tart in the dead center.

Cut your tart into 4 pieces and it is done

Now while your tart is cooking you have time to grill your pears, if you do not have a grill do not worry there will be an alternative.

Grilling

Have your grill preheated

Lightly grease a grill safe baking dish. Cut your pears into wedges discarding the seed. Place in the baking dish and cover with you sugar, cinnamon, and nutmeg. Cover and place on preheated grill for about 15 minutes. Remove when most the liquid is gone but not all of it. The pears should be easy to poke a fork into and clearly cooked. These will be place on the side of your tart and a little bit of the liquid will be brushed on the top of your tart.

You can do the same basic thing in the oven while your tart is cooking, but grilling them is so much better.