Savory Pastry Tart with Fruit, Almonds, and Brie

  

                                             2 sheets of puff pastry, thawed 

                                             1 thinly sliced apple

                                             1 thinly sliced pear

                                             salt

                                             1/4 cup high quality balsamic vinegar

                                             1 thinly sliced onion

                                             2 tsp olive oil

                                             2 tsp butter

                                             about a cup of slivered almonds

                                             8-oz Brie cheese, cut in cubes

                                             seeds of one pomegranate

Preheat oven to 425 degrees. Unfold pastry sheets and place end to end on a parchment lined baking sheet, slightly overlapping in the middle. Press the middle edges together and allow the ends of the pastry sheets to extend up the sides of the baking sheet.

Combine the apple and pear slices in a mixing bowl and sprinkle with salt. Pour vinegar over the fruit and stir so all slices are coated with the vinegar. Set aside.

Caramelize the sliced onion in oil and butter. Toast almonds until golden brown.

 Spread the onions in the center of the pastry dough leaving about three inches on either side and at each end. Top with apples/pears, pomegranate seeds, brie, and toasted almonds. Cut the pastry margin on either side of the filling into horizontal strips, about 1 1/2 inches wide. Bring the top and bottom of the pastry dough down over the filling and braid the remaining strips until all filling is encased.

Bake for about 20 minutes or until golden. Cut in strips to serve.