Both Chefanie Wambach and I have been super busy the past few months.  I have been in Paris for work for 2 months and while the food here is obviously delicious, I am really starting to miss the kitchen.

This is an appetizer we made for Chefanie Wambach & Nathan’s engagement bruch which Jason and I threw for them in November.  The ingredients were very seasonal then but I am sure you can enjoy this dish whenever.  The inspiration came from a pizza Chefanie Wambach had, so I decided to recreate it into a tart as we had a lot of success with the asparagus tart we made in spring.  This one turned out just as good if not better.  It was sweet and salty and there were no leftovers. Always a good sign.  My picture doesn’t do it justice.

Bosc Pear, Fontina & Proscuitto Tart

1 package of frozen puff pastry
2 Bosc Pears
Fontina Cheese (shredded)
Mozarella Cheese (shredded)
Proscuitto

DIRECTIONS
Roll out the dough and poke holes in it all over.  I guess this allows the air to go through it and make it puff.

Bake for 10-15 minutes at 425 or until the crust is nice and brown.

Add shredded cheese and pears and bake for another few minutes until melted.

Add proscuitto and serve.

Drizzle honey if you have it. – we didn’t and it was still great.

(You can also make the vegetarian version without the proscuitto)