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Pear, Fig and Sage Tarts with a Roasted Garlic Aioli

This little flavor threesome is really something to talk about. Take the tarts to a party as an appetizer or make them larger and serve this dish as an entrée. If you’ve been looking for one perfect, crunchy bite to encompass all of the flavors of fall, look no further!

Yields 10-12 tarts

Roasted Garlic Aioli Ingredients

6 cloves garlic (see roasting directions)

Dash neutral tasting high-heat oil

1 cup vegan mayonnaise

2 teaspoons fresh lemon juice

1 teaspoon agave nectar

¼ teaspoon sea salt, plus dash

¼ teaspoon finely ground black pepper, plus dash

Tart Ingredients

2 D’Anjou pears, cut to ½-inch pieces

10-12 leaves fresh sage, finely chopped

5-6 dry Black Mission figs, sliced

2 teaspoons fresh lemon juice

1-2 sheets frozen puff pastry, thawed

Directions

For the roasted garlic: Preheat oven to 350°F. Slice off base of bulb with a large chef’s knife (just less than half an inch). Place bulb, cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes, or until cloves are soft. Set aside.

Turn oven up to 425°F.

For the aioli: Remove roasted garlic cloves from pan. Place on cutting board and smooth with flat side of a chef’s knife, creating a paste. Transfer to a large bowl and add mayonnaise, lemon juice, agave, sea salt and black pepper. Whisk until uniform. Set aside.

For the filling: Place sliced pears, sage and figs in 3 separate bowls. Coat pear slices in lemon juice to prevent browning, and set aside.

Cut thawed puff pastry into 2- or 3-inch squares.

On each square, place about 1 teaspoon garlic aioli, a pinch of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli for serving. Bring up corners to center of square. Carefully squeeze to seal puff pastry. Repeat for all squares.

Line a baking sheet with parchment paper or a silicone baking mat (or use cooking spray).

Place each tart on the baking sheet, about ½ inch apart and bake for about 18-20 minutes, or until tarts are lightly browned.

To serve, top each tart with about ½ teaspoon aioli. Garnish with fresh chopped sage for presentation.

The Sporkie Scoop

FOR YOUR SMARTS The flavor and texture of pears actually improve after they are picked—just the opposite of most fruits!

FOR YOUR PARTS Figs have incredible blood sugar-stabilizing properties and can lessen some diabetics’ need for insulin.¹