The Recipes

Fennel, Pear and Prosciutto Tart

Fennel, Pear and Prosciutto Tart


- 1 1/4 c. flour
- pinch salt
- 8 T. butter, cut into small cubes
- 1 egg, beaten
- 1 pear, cut into thin wedges 
- 1 fennel bulb, cut into thin wedges
- 6 slices of prosciutto, thinly sliced

- 1/2 red onion, sliced
- 3 T. melted butter
- handful of oregano, chopped
- 2-3 T. dijon mustard

- 1 T. honey
- Parmiagano Reggiano

Quickly pulse the flour and salt together in a food processor.  Add the butter and pulse 10-12 times, until you have a consistency close to cornmeal.  Add the egg and pulse 2 more times.  Continue to pulse until a ball starts to form, adding a few tablespoons of water periodically if the dough is too dry.  Form the dough into a disk, wrap in plastic wrap, and store in the refrigerator for at least an hour.

Preheat the oven to 400 degrees.

Slice the pear, onions, and fennel, and melt the remaining butter in a saucepan.  Add in the oregano.  In a separate bowl, whisk together the mustard and honey.

On a lightly floured surface, roll the dough out into a large circle; it should be about 1/4-in thick.  Lay the dough over a tart pan, and make sure to push the crust into the corners.  Remove excess dough.  Spread the honey mustard over the bottom of the tart shell, then arrange the slices of pear, onion and fennel in a circular pattern.  Pour the herb butter over the top.  Sprinkle a little bit of salt over the top.

Place the tart in the oven for 45 minutes.  Remove the tart and lay the prosciutto over the top.  Return to the oven for 10 minutes longer.  Slice and enjoy!