I had a roll of filo pastry in the freezer for a while and I wasn't sure what to make with it. On Christmas Eve, I had the day off work and we were invited to our neighbours for a few Christmas drinks, so I decided to make this on a whim to bring with me. To be totally honest, I didn't have a tart baking tray that was small enough. If I was to make it again, I would probably make it on a flat tray or maybe double the quantities and layer it up as the edges were a little too high for the filling but it looked more elegant and it was pretty tasty. I really enjoyed the sweet, savoury and creamy combination. Is great served with a Pinot Noir or Riesling.
8 sheets of filo pastry
100ml olive oil for brushing between the filo sheets and edges
4 large onions sliced thinly, I used a mix of red and brown onions
3 tbsp. olive oil for the carmelised onions
1 tsp. maple syrup
2 tbsp. balsamic vinegar (I found a lovely pear one but obviously that may not be available to everyone)
1 pear, peeled, cored and thinly sliced
2 tbsp. butter
3 sprigs thyme, leaves removed
75g camembert, sliced
40g blue cheese
Salt and pepper
You can make the carmelised onions the day before and leave in the fridge or make them on the day. Either way, heat a large frying pan on a medium heat and add the olive oil.
Add the onions to the pan, cover and allow to sauté for 10-15 minutes until nice and soft and translucent.
Remove the lid and add the balsamic vinegar, some salt, and maple syrup and cook until they have carmelised. Remove from the heat and allow to cool.
Pre-heat the oven to 200 degrees Celsius.
In a separate pan, heat the butter and add the pears. Cook for 5 minutes or until starting to turn golden on one side. Flip and cook for slightly less on the other side. Remove from the heat.
Get your tarte tray or dish and grease. Start by layering one sheet of pastry and brush with the oil. Repeat for the remaining sheets, leaving some of the pastry hanging over the edges.
Spread on the onions, and layer the pears and cheeses on top. Sprinkle with the thyme.
Bake in the oven for 30 minutes or until golden.