Rosemary-Crusted Pear and Tomme Pockets with Candied Ginger

From Pop Culture, by Sanford D'Amato

Makes 8 pockets

1 tablespoon extra-virgin olive oil

2 Bosc pears (about 12–14 ounces total), peeled, cut in quarters from stem to tip, each quarter cored and cut into ¼-inch slices from stem to tip

30 grams candied ginger, cut in very small dice (brunoise)—you will need 3 tablespoons

½ teaspoon freshly ground black pepper

1 teaspoon honey

2 tablespoons dry sherry

110 grams (4 ounces) sharp aged cheese (I used Robinson Farm Tekenink Tomme but a good-quality aged Asiago would also be delicious), grated (about 1 cup packed) plus a little more for grating over the top of pockets

½ egg, beaten (use the other ½ egg to make the Rosemary Dough)

2 teaspoons heavy cream

1 batch Rosemary Dough (recipe below), rolled out as described in recipe

Place a sauté pan over high heat. When hot, add the oil. When the oil is hot, add the pears and sauté for 2 minutes, until they are lightly golden. Add the candied ginger and sauté for 30 seconds. Add the pepper and honey and toss to combine. Add the sherry and cook until dry.

Remove to a plate and let cool in the refrigerator. When cold, mix together with the grated Tomme.

Divide the pear/cheese filling into 8 portions.

Whisk together the egg and cream for an egg wash. Remove the prepared Rosemary Dough from the refrigerator. Brush the egg wash on one side of each of the rosemary rectangles.

Place a portion of filling a bit off center and fold the other side of dough over the top to enclose and form a rectangle. Lightly press down dough around the edges with a fork to seal the tarts.

Place on a parchment-lined or greased baking sheet, brush each pocket with egg wash, and sprinkle a little grated Tomme over the top. Bake in a preheated 400° oven for 20 to 22 minutes, until golden brown. Serve warm.

Rosemary Dough

250 grams (2 cups) all-purpose flour

4 teaspoons chopped fresh rosemary leaves

½ teaspoon freshly ground black pepper

Pinch of kosher salt

140 grams (10 tablespoons) cold butter, cut into ½-inch cubes

½ egg, beaten (use the other ½ egg to assemble the tarts as described on the next page)

3 ounces (¼ cup plus 2 tablespoons) cold water

Put flour, rosemary, pepper, and salt in the bowl of a food processor. Pulse to combine ingredients. Add butter and pulse until the butter is the size of peas. Whisk the ½ egg and ice water together. Add through the feed tube of processor to the flour mixture with the machine running. Stop the machine when all of the liquid has been added.

Place the dough on a lightly floured work surface and bring together in a rectangle shape—do not over-work. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Roll the dough into a 12- by 20-inch rectangle. Make a horizontal cut to yield 2 (6- by 20-inch) strips. Cut each strip evenly into 4 (5- by 6-inch) rectangles. Separate the 8 rectangles with parchment  or waxed paper and let them rest, covered, in the refrigerator until you are ready to assemble the pockets.