Pears and Blueberries, Oh My!

I’ve been keeping an eye on two Kiefer Pears that were still trying to ripen when I noticed they were finally ready.  After doing a bit of searching, I found a recipe for a Blueberry, Pear & Walnut Galette that sounded yummy.  The recipe uses Puff Pastry, which I love to use, some blueberries and pears.  It also calls for walnuts, but I used pecans instead.  Other than that one change, I followed the recipe exactly.  Unfortunately there is nothing left.  Sister and I each had a piece, I shared a couple of pieces with my neighbors and a couple more pieces with a friend who stopped by.  Oh well, guess I’ll have to make it again.  Hope you’ll give this a try.

Blueberry, Pear and Walnut (Pecan) Galette

Thanks to Pie Lady Bakes for the recipe and inspiration for this dessert.  Pie Lady Bakes, click here: Pie Lady Bakes-Blog

Blueberry, Pear & Walnut Galette

Ingredients:
1 roll of frozen puff pastry
2 Bosc pears, peeled and sliced thinly
1/4 cup dark brown sugar
4 teaspoons cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup blueberries
1/4 cup finely chopped walnuts (or pecans)
1 egg, beaten

Directions:
Thaw the puff pastry, and place on a cookie sheet that has been lined with parchment paper. Preheat the oven to 400 degrees. Mix the brown sugar, cornstarch, nutmeg and ginger together. Toss the pears and walnuts in the sugar mixture until well coated.  Arrange the pear slices over the dough in two rows (see photo), keeping about 1/2 inch from all edges. Sprinkle blueberries over pears.  Fold over the puff pastry along each edge, pressing corners together.  Brush the puff pastry with the beaten egg.  Place in the bottom third of the oven and bake for 35 to 40 minutes or until the puff pastry is golden. Remove and let cool for a few minutes before serving.

 

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Figs are in Season! Try these Glazed Warm Fig Bars for a Tasty Treat.

In my younger days, one of my favorite cookies was Fig Newtons, and they still are a favorite today.  I wanted to try my hand at making my own, but I didn’t want the heavy texture of the original cookie.  Thanks to Pepperidge Farms and their Puff Pastry, I have found a way to get the taste of Fig Newtons, but with a flaky crust.  The recipe calls for dried figs, but since fresh figs are now in season, I cooked a batch of fresh figs and then drained them.  I did add some dried figs to tighten up the filling.  If you don’t have fresh figs, just follow the recipe (a link to the recipe is at the end of this post.)

Be sure to use local honey for this recipe for that taste of sweetness.  I will definitely make these again.

Homemade Fig Bars with Puff Pastry

 

Homemade Fig Bars fresh from the oven

Puff Pastry is my go-to pastry for these tasty treats.  If you do not like figs, try substituting any dried fruit; just follow the recipe on the initial cooking of the fruit.

Many thanks to Pepperidge Farms for their delicious recipes.

Recipe courtesy of Pepperidge Farms; click here:  https://www.puffpastry.com/recipe/glazed-warm-fig-bars/

Maybe I’ll see you in the kitchen! ~ Barbara

Roasted Tomato and Onion Tart – Perfect for Sunday Brunch

Ah, it must be summertime when I see homegrown tomatoes appear on my door step.  One of my favorite ways to use these red jewels is in a tart with sweet Vidalia onions.  Roasting both the onions and tomatoes adds a different level of sweetness to this tasty treat.

Be watchful of the onions so they do not burn.  The tomatoes take a bit longer.

Puff pastry is my go-to dough for these tarts.  Let thaw, roll out and top with Mozzarella cheese, a Ricotta cheese mixture, the tomatoes and onions.

Slice the tart into six pieces and you have a nice addition to a Sunday Brunch.

Many thanks to my neighbor, Ray, for supplying me with these picks from his garden.  For the complete recipe, click on the link below.

Click here:  Roasted Tomato and Onion Tart

What’s your favorite recipe for summertime tomatoes?  See ya around the tomato patch. ~ Barbara