Fontina and Pear Tart with Arugula Salad (2024)

Preheat the oven to 375°F. You will need 4 4-inch tart pans with removable bottoms.

Roll out puff pastry to a 11x11 inch square. Using a saucer or pan cover that is approximately 5 inches in diameter, cut out 4 circles. Line the tart pans with the pastry circles, pressing to cover the bottoms and up the sides. Lightly prick the bottom surfaces with a fork.

Divide the shredded Fontina cheese between the 4 tart pans.

Arrange the pear slices decoratively on top of the cheese; beginning at the outer edges of the tart pan, stand the slices up and press into the exposed Fontina, working your way inward, creating the shape of a rose. Continue to bend and overlap the pears all the way to the center. It will take very thin slices to curl in the middle. If you're in a crunch for time, just arrange the pears in a random fashion on top of the cheese - the tarts will still look pretty as you can see in the picture below.

Combine the Grand Marnier*, butter and brown sugar, stir well and place in the microwave for 30 seconds. Stir again until sugar is dissolved.

Brush the pears with the butter mixture, sprinkle with a bit of sea salt and freshly ground pepper.

Bake for 15-18 minutes or until pastry is golden, and pears are glistening and glazed.

For salad dressing, place vinegar, lemon juice, honey, garlic, olive oil, salt and pepper in a glass jar. Cover tightly and shake well till well combined.

Place 2-3 tablespoons of the dressing in a medium size bowl. Add arugula and toss to coat. Place a tart on each plate along with a mound of arugula salad. Pass extra dressing at the table.