Organic Pear Brie and Olive Tart

Jesse Cool from OrganicToBe.org has found a delicious new creation that doubles as an appetizer and a dessert.  The recipe combines the perfect blend of sweet, salty, and creamy flavors.  One bit and you'll experience the sheer bliss of a truly organic treat.

INGREDIENTS

CRUST
1 cup organic unbleached all-purpose flour

1/4 cup very finely ground walnuts

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup unsalted butter

1/2 cup ice water 

FILLING

1 red onion (thinly sliced)

2 organic pears (cored and thinly sliced)

2 TBS sugar

2 tsp chopped fresh thyme

4 ounces Brie cheese, cut into small pieces

1/2 cup kalamata olives (pitted and halved)

To make the crust: In a large bowl, combine flour, walnuts, salt, and pepper.  Grate the butter into the mixture. Use your hands or a pastry blender to work the butter into the flour mixture until all the pieces are about the sizes of peas.

Add water, 1 tablespoon at a time, and blend until the mixture is in a soft, moist, dough form.  Form the dough into a ball and then flatten into a round disk.  Wrap dough in plastic wrap and refrigerate for at least one hour.

Preheat oven to 400 degrees Fahrenheit and line backing sheet with parchment paper.

On a floured board, roll dough into a 1/8" thick oval.  Fold the dough in half and place in the center of the prepared baking sheet.  The edges will fall over the side of the baking sheet.

To make the filling: Place the thinly sliced onion in the center of the crust.  Make sure to leave a 1 1/2" to 2" edge to roll as a hand-formed crust.  Arrange the sliced ears on top and sprinkle with sugar and thyme.  Top the pears and onions with Brie and olives.  Use your hands to roll the outer part of the dough under to form the crust and crimp the edges.

Bake for 20-30 minutes, or until the crust is golden brown.

Recipe makes 8 servings.

photo credit: http://organictobe.org/index.php/2008/01/31/organic-pear-brie-and-olive-tart-recipe/