2-alarm fire at Southside motel

Seasonal Delight: Pear and Pumpkin Tart

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Southern Living’s Christmas Cookbok: Pumpkin Pear Tart

RICHMOND, Va. – Kerry Blumberg from Ronald McDonald House Charities along with Daniel Feiste from Dillard’s, joined us in the kitchen to share a seasonal treat straight from the pages of the ‘Southern Living’ Christmas Cookbook. For the past eight years, Dillard’s has donated proceeds from the special edition cookbook to the Ronald McDonald House Charity in Richmond. The ‘Southern Living’ Christmas Cookbook is on sale now. For more information you can visit http://www.rmhc-richmond.org/ and http://www.dillards.com

1 (17.3-oz.) package frozen puff pastry sheets, thawed
1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/4-inch-thick slices
1 firm Bartlett pear, cut into 1/4-inch-thick slices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 cups loosely packed arugula leaves
1/4 cup crumbled blue cheese
1/4 cup fresh pomegranate seeds
1 teaspoon red wine vinegar

1. Preheat oven to 425°. Unfold puff pastry sheets, and place side by side on a baking sheet, overlapping short sides 1/2 inch. Press seam to seal. Score a 1/2-inch border on all sides, using a knife. Do not cut through pastry.
2. Toss together pumpkin slices, next 3 ingredients, and 1 tsp. olive oil in a large bowl. Spread mixture in a single layer on prepared pastry sheets, leaving a 1/2-inch border.
3. Bake at 425° for 20 to 22 minutes or until pastry is golden brown. Cool on a wire rack 10 minutes.
4. Toss together arugula, next 3 ingredients, and 1 tsp. olive oil in a medium bowl. Add salt and pepper to taste. Sprinkle mixture over tart, and cut into desired shapes.