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Puff pastry tart with caramelized onions, grilled pears and asparagus with caciotta cheese sauce


  • 300g thawed puff pastry
  • 2 tbsp olive oil (Borges)
  • 2 onions, finely sliced
  • 1 clove garlic, finely chopped
  • 1 tsp fresh chopped thyme
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • Salt and pepper
  • 2 pears
  • Small bunch baby asparagus
  • 6 slices San Daniele Parma ham
  • 200g caciotta cheese
  • 150ml pouring cream (President)
  • Few mini salad leaves and walnuts for serving


Roll out the puff pastry into a large rectangle. Prick all over with a fork, allow to sit for 10 minutes. Place onto a baking sheet lined with baking paper and bake at 200`c for 15-20 minutes. To prepare the caramelized onions, heat 1 tbsp olive oil in a saucepan, add the onion and garlic and sauté for 3 minutes. Add in the thyme, brown sugar, balsamic vinegar and season will with salt and pepper. Cook for 10-12 minutes. Heat up the remaining olive oil in a pan and quickly grill the pear slices and baby asparagus on all sides. Next, chop the cheese and place into a small saucepan with the cream, melt down together on a low heat till smooth.  Finally, cover the puff pastry tart with the caramelized onions. Arrange over a few mini salad leaves, then arrange over the grilled asparagus, pear slices, walnuts and Parma ham. Serve onto plates drizzled with the caciotta goats` cheese sauce.

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