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Udder Delights Double Brie and Pear Tart

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Udder Delights Double Brie and Pear Tart


You'll love this with a simple salad for lunch. If you don’t have time to caramelise the onions, an Adelaide Hills favourite - Beerenberg - makes an excellent one you can use straight from the jar. Add to that, local apples and it truly is a beautiful collaboration of Adelaide Hills produce.


Serves  6

Cooks in  60 minutes

Difficulty  Showing off



brie, double brie, pear, puff pastry, recipe


Ingredients

  • 30 cm square of spelt (or savoury) puff pastry from Caremé Pastry
  • 2 brown onions thinly sliced in half moons
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon castor sugar
  • 200 grams Udder Delights Double Brie, cut in half
  • 1 ripe brown or green pear, cut into 16 slices
  • 3 eggs
  • 1 sprig fresh thyme leaves or 1 tablespoon of parsley

Method

Step 1
Preheat oven to 190 degrees celsius. Spray a loose based 24 cm tart tin with spray oil.
Step 2
Transfer pastry sheet to tin cutting off any excess which overhangs the sides of the tart tin.
Prick pastry all over with a fork to prevent it from breaking whilst baking. Cover with a sheet of baking paper and fill with baking weights or dried pulses. This is called blind baking.
Step 3
Bake covered like this for 15 minutes. Remove paper and baking weights and bake for a further 5 to 10 minutes until the base is crisp.
Step 4
Meanwhile cook the onion with a dash of olive oil on a low heat. Add a generous pinch of salt, cover and cook until very soft, approximately 10 minutes. Add vinegar and sugar and cook for a further 10 until it starts to look jammy. Stir often so it doesn’t catch and burn.
Step 5
For the custard filling crack eggs into a container suitable for a stick blender, add 100 grams of Udder Delights Double Brie and blend together with some freshly cracked pepper and fresh herbs.
Step 6
Lay out the pear slices and top each with a slice of brie. Once the tart shell has been blind baked dot the base with caramelised onion. Next fan the pear and brie slices around the tart so that the pointy top ends of the pear meet at the centre point of the tart. Then pour in the brie custard.
Step 7
Return to oven and bake for 30 minutes. Serve straight from oven or at room temperature.
Udder Delights Double Brie and Pear Tart in Progress
Udder Delights Double Brie and Pear Tart in Progress
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium. She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards. She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters.