Easy Savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and SageFall is in the air. It’s cool crisp and the geese are honking high overhead. I love how the change of seasons not only means a change in temperature and clothing but how it’s a change in food as well.

We usher in the fall squash, dried beans, dark leafy greens, apples and pears. Sage comes to the forefront as the herb of choice (it gets a little neglected the rest of the year) and the roasting season is back.

I’m missing living in Europe, so that is weighing heavy right now. I say Europe because I enjoyed all the countries I lived in and the awesome friends we made in multiple places. Being back in the US is a huge shock. I realize more and more how I never found a place I truly consider home here, not to mention the thought process of many people doesn’t match my own.

Easy Savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and SageBut anyway, enough of the gloomy and onto the tasty food subject. This post is about a savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and Sage. Loads of yummy fall flavors in one tasty tart.

This is one of those extremely easy to make dishes that sounds fancier than it actually is. It’s a buttery pie crust with a layer of caramelized onions, blue cheese and prosciutto topped with pears and sage. It doesn’t get any easier and yet it’s perfectly elegant for brunch or as an appetizer for the upcoming holiday meals.

You can also make it ahead and serve it either warm or at room temp. the next day. Make it even easier by making the crust ahead and leaving in the fridge for a day or two before you actually make the tart. Or if you’re really pinched for time, you can use an already made crust (not my favorite choice but sometimes life gets in the way).

Easy Savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and SageDon’t let the listed time scare you. This tart doesn’t actually take three hours to make. Two of those hours are for the crust to rest in the fridge and you can actually drop that time to one hour if you pop it into the freezer for a faster chill. The actual prep time for making the crust and the ingredients is about a half an hour and the other 30 minutes is baking time.

This is a plan ahead dish though because the crust does need the chilling time to come out buttery and flaky.

The only other slightly time-consuming part is the caramelizing of the onions, which does take a bit of time to do correctly without burning them, especially when you add sugar to the process. You must stir them often or they will burn and burnt onions are not tasty at all.

And while you can drizzle the top with plain olive oil, I like to use the oil that I crisped the prosciutto and sage leaves in. It makes the perfect flavored drizzle oil. If you don’t use the flavored oil on top the tart, then save it to drizzle on something else because it’s perfectly infused with awesome flavors.

Easy Savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and SageOnce again, this is a changeable recipe. If you don’t have pears, use apples. Switch out the blue cheese for your favorite (stronger flavored cheeses will work better here). Leave out the meat for a vegetarian option. And if you don’t have or like the sage; rosemary, thyme or basil taste great in this Easy Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and Sage.

You can even make the crust lighter by switching half the butter for olive oil. Or all of it! If you decide to go all olive oil, drop amount tablespoons to six instead of eight.

Have fun and enjoy! After all, that’s what cooking is all about.

Print Recipe
Pear and Blue Cheese Tart with Carmelized Onions, Prosciutto and Sage Yum
A beautiful fall tart with pears, salty prosciutto, crispy sage and blue cheese, perfect for breakfast, brunch or serving with holiday meals.
Easy Savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and Sage
Prep Time 30 minutes
Cook Time 35 minutes
Passive Time 2 hours
Servings
8 slices
Ingredients
Pastry
Filling
Prep Time 30 minutes
Cook Time 35 minutes
Passive Time 2 hours
Servings
8 slices
Ingredients
Pastry
Filling
Easy Savory Pear and Blue Cheese Tart with Caramelized Onions, Prosciutto and Sage
Instructions
Pastry
  1. Mix flours and salt in a large bowl.
  2. Cut in cold butter, using a pastry cutter or fork, until crumbs are pea-sized.
  3. Start adding ice water 1 tablespoon at a time, until soft dough forms. Form dough into a ball and wrap in plastic. Place in the fridge for at least 2 hours or up to two days or in the freezer for one hour.
  4. Roll chilled dough between two lightly floured pieces of parchment or waxpaper to about a 1/4 inch thick”
  5. Press rolled crust into an 11″ tart pan. Trim edges at top as needed. Place back into the fridge until needed.
Filling
  1. Preheat oven to 400 F.
  2. In a large skillet, over medium-low heat, cook the onions in 1 tablespoon of butter and 2 tablespoons olive oil, with brown sugar and rice vinegar until onions are golden brown. Stir often and turn down heat if onions are sticking too much. Do not burn.
  3. Peel and core the pears, slicing lengthwise into 1/4 inch slices. Over medium heat, heat 1 tablespoon butter and 1/2 tablespoon olive oil. Cook pears until slightly brown. Remove from heat.
  4. In a small skillet, add remaining olive oil and gently fry prosciutto and sage leaves until crispy. About 2 minutes. Remove to a plate until needed.
  5. Remove crust from the fridge and spread the caramelized onions in the bottom. Follow with the blue cheese and the prosciutto. Gently arrange the pears in a single layer across the top.
  6. Season with salt and pepper and drizzle with infused or olive oil.
  7. Place the tart into the oven for 25 minutes. Remove and sprinkle with toasted walnuts and sage leaves before returning the tart to the oven for around 8 to 10 minutes or until the crust is golden brown.
  8. Remove from oven and let cool to slightly warm or room temperature. Also good served the next day.
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More lovely savory tasty recipes for you to try:

Roasted Red Pepper Fennel Tart with an Almond Oat Crust from Cali-Zona

Tuna and Tomato Tart with Dijon Mustard from A French Girl Cuisine

Easy Clams Casino Tarts from ManTitlement

Ratatouille-Lamb Pie from 1 Big Bite

Fig Tart from The Everyday Epicurist

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