I made this simple tart because it sounded divine – and it might have been had I been able to make it fresh. Unfortunately, I had a dish I had to cook at a much lower temperature right before this was meant to be served, so I decided to cook it earlier at 400F, and then just reheat it before serving. This wasn’t a truly successful endeavor, as the bottom of the pastry burned. Fortunately, it was very easy to scrape off. In any case, I wouldn’t recommend making it in advance. I would, however, try to make it again – when I can eat it right away.
1 sheet puff pastry
10 oz Brie, thinly sliced
1 Golden Delicious apple, cored and thinly sliced
2 tsp honey for dripping
2 Tbsp sliced almonds
2 Tbsp pomegranate seeds (optional)
Preheat oven to 400F
Place the puff pastry on a large sheet of parchment and roll into a 10″ x 12″ rectangle. Crimp the sides, forming an elevated border.
Place the brie slices on the puff pastry sheet and then cover with the apple slices. Transfer parchment with the tart to a baking sheet. Bake until golden brown, about 30-35 minutes.
Drizzle with the honey and sprinkle almond slices on top. Top with pomegranate seeds if using.
“These pears are getting soft,” my daughter announced from the kitchen.
I sighed. I buy so many produce that goes bad because the child that requested it forgets about it. Indeed, I buy so much food that goes bad before anyone uses it. As it happened, at that very moment I had a two or three week old puff pastry sheet in my fridge. I’d bought a package to make mushroom empanadas for my vegan daughter and only used one sheet.
The softening pears I knew I could use – but the puff pastry? I searched online and found people asking if they could use it a few days to a week after putting it in the fridge – but two to three weeks? That seemed crazy! Still, my pastry sheets did not smell bad, they had no hint of mold in them (I do keep my fridge very cold), they were not slimy and they only had a couple of spots were they’d dried out and even then, not too much. So what the heck! I figured I’d use them.
I placed the puff pastry on a cutting board and rolled it a bit with a rolling pin. Then I transferred it to a lined cookie sheet. I sliced the pears somewhat thinly (I used the two large ones I had) and placed the pear slices on the puff pastry. I mixed some raw sugar with a bit of cinnamon, nutmeg and ginger and sprinkled it on the pears. Then I ground some almonds and sprinkled these on top.
I put the baking sheet in the fridge and turn on the oven to 400F. Once it was preheated, I put the baking sheet in the oven and baked it for about 20 minutes.
The results were great. Really, really delicious. And vegan!