
INGREDIENTS
-
2 teaspoons extra-virgin olive oil
-
2 large shallots , cut into ¼-inch-thick half moon slices
-
1 tablespoon finely chopped fresh thyme
-
Salt
-
1 sheet frozen puff pastry dough (about 9 ounces), thawed according to package directions
-
All-purpose flour for rolling out the dough
-
1 cup grated Gruyère cheese (2 ½ ounces)
-
2 gently packed cups arugula or baby kale
-
1 pound firm Beurre d’Anjou pears
INSTRUCTIONS
-
Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
-
Set a large skillet over medium-high heat. Add the olive oil and swirl in the pan. Add the shallot, thyme, and a generous pinch of salt. Cook the shallot, stirring from time to time, until the slices are tender, brown, and caramelized, about 10 minutes.
-
While the shallot cooks, prepare the dough. Lightly flour your work surface and use a rolling pin to roll out the dough to an 11 x 15-inch rectangle. Transfer the dough to the baking sheet. Moisten the perimeter of the dough with a little water using the tip of your finger. Fold the edge of the dough over to form a ¾-inch-wide border.
-
Lay the cooked shallot slices over the surface of the tart, within the border. Scatter the cheese over the shallots and lay the arugula across the top.
-
Cut each pear off of its core in 4 cuts. Lay the pear pieces flesh-side down on a cutting board and cut into thin slices (1/16-inch). Arrange the slices in three rows down the length of the tart, overlapping about ¼-inch. Add a small pinch of salt over the pears and put in the oven to bake.
-
Bake the tart until the pastry is golden brown all over, 20 to 25 minutes. Peek in the oven once or twice during baking. If a section of dough puffs up notably, poke it with the tip of a knife to deflate.
-
Remove from oven, let cool for a few minutes, and serve.
| Adapted from Moms Kitchen Handbook