03/09/2026
The Gourmet Greek x Jackie Cameron
Recipe 1 # Sophia’s Pear, Gourmet Greek Brie & Caramelised Onion Tart.
Creamy Brie, sweet pears, and rich caramelized onions baked on a crisp puff pastry base and finished with honey, walnuts, and pomegranate.
INGREDIENTS
Base & Toppings
2 sheets puff pastry
200g Gourmet Greek Traditional Brie, cubed
300g fresh ricotta (store-bought or homemade)
2 medium ripe pears, thinly sliced
40g toasted walnuts, roughly chopped
30g pomegranate seeds
2–3 tbsp honey
1 egg + 1 tsp water (egg wash)
Caramelised Onions
2 large onions, thinly sliced
15g butter + 15ml olive oil
1 tsp sugar + ½ tsp salt
Seasoning & Herbs
1–2 tbsp fresh rosemary, finely chopped + extra leaves for garnish
Salt & freshly ground black pepper
(Optional) Homemade Ricotta: Heat 1.5L full-cream milk + 90ml cream + ¾ tsp salt to 85–90°C. Remove from heat, stir in 90ml lemon juice. Rest 15 mins, strain through cheesecloth for 20 mins.
METHOD
Caramelise Onions: Heat butter and oil in a pan over medium heat. Add onions, sugar, and salt. Cook 5 mins to soften, then reduce heat to medium-low and cook 20–25 mins until deep golden (add a splash of water if sticking). Cool.
Prep Pastry: Preheat oven to 200°C (180°C fan). Line a baking tray. Overlap pastry sheets slightly, press seam together, and roll to seal into one rectangle. Score a 2cm border around the edge (do not cut through) and prick the centre with a fork. Chill for 10 mins.
Assemble: Mix ricotta, chopped rosemary, salt, and pepper until smooth. Spread over pastry inside the border. Layer with onions, pear slices, Brie, and half the toasted walnuts. Add a sprinkle of black pepper.
Bake: Brush the outer border with egg wash. Bake 25–30 mins until pastry is puffed and golden, and cheese is melted.
Finish: Cool 5–10 mins. Drizzle with honey, top with remaining walnuts, pomegranate seeds, fresh rosemary leaves, and a pinch of black pepper. Slice & enjoy!
