I was wandering around the farmer's market on a rainy afternoon, looking for inspiration for a savory tart, when the Asian pears caught my eye. After tasting three varieties, I settled on these golden Shinkos, sweet and crisp. Paired with creamy brie, caramelized onion and fennel, and fresh rosemary, the smell of this tart in the oven was just the antidote I was looking for on a dreary grey day. <br /> <br />If you can't find Asian pears, try Bosc or Bartletts that are still a little firm. <br /> <br />The tart dough is based on a recipe from Cucina Simpatica (a.k.a. the Al Forno cookbook by Johanne Killeen & George Germon) and is an incredibly easy, never-fail recipe. <br /> <br />I like to serve this galette as a first course or brunch dish, with a lightly-dressed arugala salad on the side. <br /> <br />

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