Comté, Pear and Onion Sheet Tart

Comté, Pear and Onion Sheet Tart

Recipe by: Emily Ezekiel

30 mins

What is not to love about a crispy, buttery, sweet, flaky pastry tart. The onions cook down so much they become soft with almost buttery goodness. Comté is the perfect match for this tart. The sweet, perfectly ripe pears baked with the onions and cheese is a game changer. Perfect for a veg main or a lovely long lunch. This could also be a great Christmas table staple served with all the trimmings. If you aren’t a fan of chilli half the amount in it.



  • 90ml of olive oil, I love good quality Greek olive oil
  • 800kg of white onions, peeled and sliced roughly
  • 1 teaspoon of flaky sea salt
  • 1 lemon, zest and juice
  • A small handful of Thyme leaves
  • 5 cloves of garlic, peeled and sliced
  • 1 teaspoon of fennel seeds
  • 1 teaspoon chilli flakes
  • 2 pears, sliced into thin slices
  • 1 x 300g sheet of All butter puff pastry
  • 90g Comté, grated
  • 1 Egg, cracked and wicked into a bowl

Preheat the oven to 180c 


Add the olive oil to a large saucepan over a medium heat. Add the onions and sea salt and fry for 20 minutes, stirring occasionally. After 20 minutes, add in the zest and juice of the lemon, thyme leaves, garlic, fennel seeds and chilli and fry for another 5 minutes. Remove from the leat and leave to cool a little. 


Lay out the sheet of pastry onto a baking tray using the baking paper it's wrapped in on the sheet. 

Score a 3 cm border around the edges prick the pastry with a fork randomly and top with onions, pears and a good amount of comte brush the edges with the egg mix.


Bake in the bottom of the oven as this will give you a nice crispy base for 20-25 mins or until golden and crisp. Serve with a bitter-leaf salad and some Dijon mustard if you like. 

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