For the Balsamic Onion Jam*

• 4 sweet onions such as Vidalia (appx. 4 cups or 2½ lbs), thinly sliced
• ¾ cup white balsamic vinegar
• 2 tbsp yellow whole mustard seeds
• 2 tbsp brown whole mustard seeds
• 1 cup light brown sugar
• pinch of salt

For Assembly

• 1 package puff pastry dough, thawed
• layer of Balsamic Onion Jam*
• 3-4 pears, cored & thinly sliced
• 1 cup shredded pecorino cheese
• flour for work surface
• drizzle of honey

Equipment

• mandoline/slicer
• large skillet/sauté pan
• rolling pin
• 10" removable-bottom tart shell or pie pan

Make Jam (Makes about 1½ cups - you will not need all 1½ cups for the tart; see Note below for storing & serving ideas)

1. Peel, quarter and thinly slice the onions approximately ⅛" - ¼" thick. (Or dice the onions if you prefer)
2. Heat a large or sauté pan on low to medium-low heat
3. Add the onions and sweat (soften without cooking) the onions (without oil) until dry, making sure not to let them caramelize or burn - keep heat on medium-low (or low if you need to adjust the temperature). This will take about 10 minutes
4. Stir in vinegar, mustard seeds, brown sugar and salt
5. Continue to cook over medium-low heat, stirring occasionally, until liquid has evaporated and mixture starts to reach a jam-like consistency, 20-25 minutes
6. Set aside and let cool completely before use.

Note: If not using the same day, store jam in an air-tight container and chill. It will keep for up to 3 weeks refrigerated and can accompany a variety of foods. Its delicious with breads and dips, grilled meats, burgers, and sandwiches

Assemble & Bake

1. Preheat oven to 400º, and thaw puff pastry according to package directions
2. Roll pastry sheet out on lightly-floured surface until it will cover a 10” removable bottomed tart pan
3. Lay puff pastry over the tart pan, gently guiding it down to the bottom and edges of the pan
4. Gently spread the onion jam over the surface of the puff pastry. You may not need all of it (transfer the remaining into an airtight container and refrigerate for up to 3 weeks)
5. Layer the pear slices over the onion jam so they cover the tart, slightly overlapping
6. Bake for 15 minutes or so until the puff pastry and pears are beginning to brown
7. Carefully sprinkle pecorino cheese over the top of the tart and continue to bake until the cheese has started to melt or bubble and the tart is fully puffed, brown and cooked, about another 5-10 minutes
8. Remove from the oven and drizzle with honey while tart is hot
9. Let cool 1-2 minutes before lifting the bottom of the tart pan up and out of the outside ring. Slice and serve warm