Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 2 ripe pears, peeled and thinly sliced
- 1/2 cup grated Pecorino di Romagna cheese
- 1/4 cup honey
- 1/4 cup chopped walnuts
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg yolk and ice water. Add to the flour mixture and stir until the dough comes together.
3. Turn the dough onto a floured surface and knead gently until smooth. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F.
5. Roll out the dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
6. Arrange the sliced pears on top of the dough, leaving a 1-inch border around the edges.
7. Sprinkle grated Pecorino di Romagna cheese over the pears.
8. Drizzle honey over the cheese and pears.
9. Sprinkle chopped walnuts over the top.
10. Bake for 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 360
Fat: 20g
Carbohydrates: 40g
Protein: 7g
Fiber: 2g
Sugar: 20g
Sodium: 190mg
Substitutions for ingredients:
- Instead of Pecorino di Romagna cheese, you can use Parmesan or Asiago cheese.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add sliced prosciutto or cooked bacon for a savory twist.
- Use apples instead of pears for a different flavor.
- Add a sprinkle of cinnamon or nutmeg for extra warmth.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding to the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a sharp knife to slice the pears thinly and evenly.
- Brush the edges of the crust with egg wash for a shiny finish.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Garnish with fresh herbs or edible flowers.
Garnishes:
Fresh herbs, edible flowers, or a sprinkle of powdered sugar.
Pairings:
Pair with a glass of white wine or a cup of hot tea.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or a bowl of soup.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the cheese is not melting, place the tart under the broiler for a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep perishable ingredients refrigerated until ready to use.
Food history:
Pecorino di Romagna is a hard cheese made from sheep's milk in the Emilia-Romagna region of Italy. It has been produced for centuries and is known for its sharp, nutty flavor.
Flavor profiles:
This tart combines the sweetness of pears with the salty, tangy flavor of Pecorino di Romagna cheese. The honey adds a touch of sweetness, while the walnuts provide a crunchy texture.
Serving suggestions:
Serve the tart warm or at room temperature as a dessert or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian