Pear Leek Gruyere Tart

Pear Leek Gruyere Tart

1 ripe Bartlett Pear

1 organic Leek

2 oz shredded Gruyere cheese

1 tbsp olive oil

1/2 tbsp butter

1 Egg

1 tbsp Water

1/3 tsp dried Thyme

Dash of Black Pepper 

Salt

Puff Pastry

1. Preheat oven to 400º F. 
2. Cut off dark green leaves and root of leek. Thinly slice light green/white sections and submerge in cold water to separate and clean pieces.  Thoroughly dry with a towel. 

3. Heat olive oil in frying pan over medium-low heat and saute leeks until soft and brown. Sprinkle with salt.  Remove to bowl to cool. 

4. Heat butter in same pan, cook pears over low heat until slightly translucent and light brown, about 10 min. Add to bowl of leeks to cool for 5 min.   

5. Add thyme, black pepper, and handful of shredded gruyere to bowl, stir to combine. 

6. Thaw sheet of puff pastry & cut into 9 squares, spread onto a parchment-paper lined   baking sheet, about 1” apart. Score inner square with a sharp knife. Brush egg-water mixture on squares. 

7. Scoop filling into center of each scored square. Sprinkle with more shredded cheese on top. 

8. Bake on low rack for 13-14 min or until golden brown.
   

Inspired by the Legolas Tart at the St. James Tea Room during November's "Lord of the Rings" theme, and with the great help and support of Paula Weber.