Pear Crostata

Asian Pears, Onion Jam, Balsamic Vinegar, Pecorino Romano PDO, Honey

Chef Nathan Hedlund of Porchetta Shop | Charleston, SC
Yield: 16 crostatas

“Cacio e pere is an Italian tradition and a part of why this recipe is so special. There is an Italian saying: Al contadino non far sapere quant'è buono il cacio con le pere, which translates to, 'Don't tell the farmer how good pears are with cheese.' This is especially apparent in this recipe, where the sweetness of the pear perfectly complements the sharpness and saltiness of this beautiful Pecorino Romano PDO. The blend of sweet and savory makes this pastry a delightful treat at any time of day and a perfect addition to our pastry case at Porchetta Shop.” —Chef Nathan Hedlund

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Adapted by StarChefs  |  November 2024  |  photo: Reese Moore

INGREDIENTS

Dough:
425 grams all-purpose flour
130 grams Jimmy Red cornmeal
70 grams granulated sugar
10 grams kosher salt
595 grams grated butter
40 grams grated Pecorino Romano PDO

Onion Jam:
1 kilogram cipollini onions, peeled and chopped
20 grams extra virgin olive oil
10 grams kosher salt
300 grams granulated sugar
200 grams balsamic vinegar
10 grams lemon juice

To Assemble and Serve:
All-purpose flour
10 Asian pears, halved and thinly sliced
Granulated sugar
Egg wash
8 ounces wildflower honey
Grated Pecorino Romano PDO

METHOD

For the Dough:
In a mixing bowl, combine flour, cornmeal, sugar, and salt. Working in batches, add butter. Stir until just combined. Transfer mixture to the bowl of a stand mixer fitted with a dough hook attachment. Add 85 grams cold water. Mix on low speed until dough comes together. Fold in Pecorino Romano PDO. Wrap tightly in plastic wrap and refrigerate 2 hours. 

For the Onion Jam:
In a medium saucepan over medium-high heat, add onions, oil, and salt. Sauté until onions are soft and translucent. Add sugar, vinegar, and lemon juice. Bring mixture to a simmer and continue to cook until au sec. Taste and adjust seasoning with sugar. Transfer mixture to a sheet tray. Cover and refrigerate.

To Assemble and Serve:
Heat oven to 325°F. Remove Dough from refrigerator and let sit 30 minutes at room temperature. On a floured work surface, divide Dough into 70-gram portions. Roll each portion into a ball, then flatten to ¼-inch thickness. Spread 1 tablespoon Onion Jam onto each Dough ball, then shingle desired amount sliced pears over top. Sprinkle each with sugar. Fold Dough over the edges to cover about ¼-inch of shingled pears and enclose the filling. Brush with egg wash. Transfer to a sheet tray and bake 20 minutes, or until golden brown. Transfer to a wire rack and let cool. Once cooled, drizzle with honey and finish with grated Pecorino Romano PDO.

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