Chef Nick Beaumont,
The Fairmont
This elegant tart can be served for brunch or as an evening appetizer. The sweet caramelized pear acts as the perfect palate cleanser after the savoury bites of blue cheese.
Ingredients
Savoury Pie Dough
2 cups all-purpose flour
1/2 tsp salt
3/4 cup butter
1/2 cup cold water
Tart Filling
2 shallots, sliced
2 cups dry wild mushrooms, soaked and chopped.
1 Tbsp butter
1 Tbsp chopped fresh thyme
salt & ground black pepper to taste
3 organic Vita eggs
1 cup heavy cream
1 cup roughly crumbled Benedictine blue cheese
Roasted Pears
2 pears
4 tsp maple syrup
4 tsp vegetable oil
Pelee Island Late Harvest Vinaigrette
1 roasted shallot, finely chopped
2 roasted cloves of garlic, finely chopped
2 Tbsp Pelee Island Late Harvest Vidal
1 Tbsp fresh lemon juice
4 Tbsp rice wine vinegar
1 tsp chopped parsley
3 tbsp olive oil
3/4 cup canola oil
salt and pepper to taste
Method
Savoury Pie Dough
1. Preheat oven to 350°F.
2. In a bowl, combine flour and salt. Cut in butter with pastry cutter until mixture resembles coarse cornmeal.
3. Add cold water and mix just until dough comes together. Do not over mix.
4. Turn dough onto floured surface and roll out to 14″ diameter. Lay in greased 12″ pie pan.
5. Blind bake the tart shell with beans or rice for 10-15 mins.
Tart Filling
1. Preheat oven to 350°F.
2. In frying pan, sauté shallots and wild mushrooms in butter with thyme until shallots are translucent and mushrooms cooked and tender. Remove from heat and cool to room temperature. Season mixture with salt and pepper.
3. Whisk together heavy cream and eggs.
4. Spread mushroom mixture over partially baked pie shell.
5. Spoon egg mixture into pie shell.
6. Sprinkle crumbled cheese evenly over tart.
7. Place tart in oven and bake for 15-20 mins.
Roasted Pears
1. Preheat grill or barbeque on high.
2. Cut pears in quarters.
3. Toss quarters in oil.
4. Place pear quarters on grill and turn quickly.
5. Remove from heat and brush with maple syrup.
Pelee Island Late Harvest Vinaigrette
1. Preheat oven to 325°F.
2. Roast shallots and garlic by tossing in canola oil and placing in oven for 20 mins or until golden brown. Chop finely.
3. Combine ingredients in a bowl and whisk together. Season to taste.
4. Gently toss vinaigrette with Neva Hydroponic micro greens. Serve as salad with roasted pears.
Yield 8 servings