Recipe
Pear & Prosciutto Tart
In this decadent tart, flaky puff pastry is topped with creamy French Brie Cheese, buttery Prosciutto di Parma, and sweet Brown Sugar & Spice Ham Glaze. It’s perfect as an appetizer or as the star of your holiday spread.
Ingredients
1sheet
Puff Pastry, thawed8oz
Boar’s Head French Brie Cheese, cut into small pieces1large
Pear, thinly sliced1
Egg Yolk1tbsp
Cream4tbsp
Butter1Sprig
Rosemary4oz
Boar's Head Prosciutto di Parma®, thinly sliced¼cup
Boar's Head Brown Sugar & Spice Ham Glaze Cooking SauceInstructions
- 01Preheat oven to 400º F. Line a baking sheet with parchment paper.
- 02Unfurl the puff pastry to form a rectangle. Spread the pieces of brie evenly over the pastry, allowing a 1 inch border around the edges. Top the brie with the pear slices.
- 03Fold the edges of dough over the pear slices and pinch the corners together. Combine the egg yolk and cream in a small bowl. Brush this mixture on the border of the dough.
- 04Transfer the baking sheet to the oven and bake for 30 minutes.
- 05While the pastry is baking, melt the butter in a saucepan over medium heat. Once melted, add the rosemary sprig.
- 06Lower the heat to medium-low and continue cooking the butter until it is lightly browned and the rosemary is crisp. Remove and set the rosemary aside, discarding any leftover butter.
- 07After the 30 minutes, remove the baking sheet from the oven and drizzle 2 tbsp of the Brown Sugar & Spice Ham Glaze over the top.
- 08Return the pastry to the oven and bake for another 10 minutes, or until the pastry appears golden and caramelized.
- 09Remove the tart from the oven and transfer to a cutting board. Allow to cool, then top the tart with slices of prosciutto, a drizzle of the remaining glaze, and a garnish of rosemary.
- 10Slice and serve!
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