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Pear, Fig and Sage Tart with a Roasted Garlic Aioli

Recipe Courtesy of: The Spork Sisters

This little flavor threesome is really something to talk about. Take the tarts to a party as an appetizzer or make them larger and serve this dish as an entree. If you’ve been looking for one perfect, crunchy bite to encompass all of the flavors of fall, look no further!

Ingredients

6 each
Cloves garlic (see roasted directions)
1 each
dash neutral tasting high heat oil
1 c
Reduced Fat Vegenaise
2 tsp
Fresh Lemon Juice
1 tsp
agave nectar
1/4 tsp
sea salt plus dash
1/4 tsp
Finely ground black pepper, plus dash

Tart Ingredients

2
D’Anjou pears, cut into 1/2 inch pieces
10-12
leaves fresh sage, finely chopped
5-6
dry black mission figs, sliced
2 teaspoons
fresh lemon juice
1-2
sheets frozen puff pastry, thawed

Instructions

For the roasted garlic:

Preheat oven to 350. Slice off base of bulb with a large chef’s knife . Place bulb cut side down in a oiled heat-proof baking dish and sprinkle with pepper and sea salt. Roast for 25 – 30 minutes, or until cloves are soft. Set aside.

Turn oven up to 425

For the aioli:

Remove roasted garlic cloves from pan. Place on a cutting board and smooth with flat service side of chef’s knife, creating a paste. Transfer to large bowl and add reduced fat vegenaise, lemon juice, agave, sea salt, and black pepper. Whisk until uniform. Set aside.

For the Filling:

Place sliced pears, sage and figs in 3 seperate bowls. Coat pear slices in lemon juice to prevent browning, and set aside.

Cut thawed puff pastry into 2 or 3 inch squares. On each square, place about 1 teaspoon garlic aioli, a pinch of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli for serving. Bring corners to center square. Carefully squeeze to seal puff pastry. Repeat for all squares.
Line baking sheet with parchment paper or a silicone baking mat (or use cooking spray).

Place each tart on the baking sheet 1/2 inch apart and bake for 18-20 minutes, or until tarts are lightly browned.

To serve, top each tart with 1/2 teaspoon aioli. Garnish with fresh topped sage for presentation.

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