Ingredients

Tart Filling

• 4 tablespoons olive oil
• 4 tablespoons butter
• 1 1/2 cups julienne cut onion
• 4 cups assorted wild mushroom, cleaned, and, chopped
• 1 clove garlic, peeled, and, minced
• 1/2 cup mushroom, stock
•     or 1/2 cup chicken, stock
•     or 1/2 cup beef, stock
•     or 1/2 bottle water
• 1/2 cup white wine
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup walnuts
• 1/4 cup blue cheese, use more if desired
• salt
• pepper

Poached Pears

• 6 pear, peeled
• 2 cups water
• 2 cups Late Harvest Vidal wine
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 2 star anise
• 2 cloves
• 1/2 cinnamon, stick

Tart Shells

• 1/2 cup corn syrup
• 1 1/2 cups butter
• dash of vanilla
• 3 whole egg
• 1/2 cup icing sugar
• 1/2 teaspoon salt
• 1/4 cup ground hazelnut
• 2 1/4 cups bread flour
• 1/2 teaspoon baking powder

Description

Late Harvest Poached Pear And Blue Cheese Tart With Walnuts, Caramelized Onions And Mushroom - A Recipe From Food Network Canada. Recipe Courtesy Of Tony De Luca, Executive Chef, Hillebrand's Vineyard Café.

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