Warm Pear and Raclette Tarts
Photo by Mark Weinberg
MAKES
12 tarts
TAKES
Prep time: 1 hour 15 minutes
Cook time: 40 minutes
Total: 1 hour 55 minutes
✻ ABOUT THIS RECIPE
A warm, cozy recipe to bake in chilly months that’s rustic and comforting. Crisp, flaky puff pastry squares are topped with sliced pears and red onions before baking, then right at the end, they’re each topped with a fat slice of raclette, which melts on top to become the ooey-gooey stuff of savory pastry dreams.
INGREDIENTS
½ recipe (300 g / 11 ounces) Rough Puff Pastry, prepared and well chilled or frozen puff pastry dough, thawed fully in the refrigerator
egg wash, as needed (see Note)
920 g / about 4 large pears, cut into quarters and core removed from each section
170 g / 1 small red onion, thinly sliced
78 g / ¼ cup maple syrup
flaky salt, as needed
freshly ground black pepper, as needed
255 g / 9 ounces raclette cheese, cut into 12 even pieces (about 21 g / ¾ ounce each), and left at room temperature for at least 30 minutes
More Pie Tips + Techniques:
METHOD
1. Preheat the oven to 425°F / 218°C, with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the pie crust to about 12 x 16 inch / 20 x 41 cm. Use a rolling pin to gently transfer the dough to the prepared baking sheet, unfurling it onto the pan. Egg wash the entire surface and dock generously all over with a fork.
3. Cut the dough into 12 even pieces. With one of the longer sides facing you, use a pastry wheel or paring knife to cut the dough horizontally to make four 4 x 16 inch / 10 x 41 cm pieces. Then, cut the dough again vertically into three 4 inch / 10 cm increments– you should end up with twelve total 4 inch / 10 cm squares.
4. Cut each pear quarter into a few thin (1/8 in / 3 mm) slices, but use your hands to hold the pear quarter together (this makes it easy to fan it out into a delicate shape later. Place one portion of onion slices in the center of each square. Fan out one pear quarter onto each piece, on top of the onions. Drizzle 7 g / 1 teaspoon maple syrup on top of each pear. Sprinkle with flaky salt and pepper.
5. Transfer to the oven, and bake until the crust is deeply golden brown and the pears and onions are tender, 35-40 minutes. Rotate the pans between oven racks halfway through baking to help ensure even baking.
6. When the pies come out of the oven, immediately top each with 21 g / ¾ ounce raclette. Let the raclette melt over the pies, then serve immediately, warm.
NOTES
I like to leave the skins on the pears - but if you prefer, you can peel the pears before slicing.
To make egg wash: whisk together 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt until well combined. Store in an airtight container in the refrigerator.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
