Subtly sweet savoury
Bulk: 100g rolled puff pastry*, 2 eggs, small conference pear, red onion
Jazzy: a little goat’s cheese sprinkled on top with the egg and red onion, or even a slight suggestion of honey around the edges of the pastry before cooking to sweeten the dish
Great with: a leafy salad, drizzled with balsamic glaze and tiny pear cubes on top
* I used ready-made rolled puff pastry, but I’m sure home-made puff pastry would make this tart a true delight.
Lets cook: Cut the pastry into two 50g squares, around 11 x 11 cm. Place on baking paper and fold over the corners. Cook in a pre-heated oven at 200oC for 15-18 minutes or until the pastry is golden brown and puffed up. Meanwhile, slice the pear into thin slices and slice the red onion into thin strips. Once the pastry is done, remove from the oven and push the middle down so you can layer on the pear slices (I had about 2 layers of pear slices). Add a little salt to the pear. Then crack the egg over the pear slices and sprinkle the red onion on top of the egg. Put the puff back in the oven for 8 minutes (the yolk should still be runny and the white set). Take out the oven, crack some pepper on top and serve with a salad