PEAR AND GOAT CHEESE TART
Funky goat cheese and sweet juicy pears are a perfect match on this puff pastry tart. Savory, delicious and quick to make for an evening of entertaining. You can make your own puff pastry if you're a better person than me, otherwise store bought works just fine.
Total Time: 55 minutes
Serves: 6
RECIPE
Preheat your oven to 375°F.
Core and thinly slice the pears to a little less than 1/4 inch thickness.
In a bowl, combine 4 oz goat cheese, 1 tbsp minced garlic, 1 tbsp chopped thyme, 1 tbsp olive oil, a pinch of salt and a few grinds of fresh black pepper.
Roll out the puff pastry to 1/8 inch thickness and place on a sheet tray. Spread the goat cheese mixture evenly onto the puff pastry, leaving a 1/2 inch border around the edges.
5. Arrange the pear slices in even rows over the goat cheese mixture.
6. Bake the tart for 20 minutes. Then, sprinkle over 1/4 cup grated gruyere and return the tart to the oven for another 15-20. Remove once the pastry is golden brown and the bottom is crisp.
7. Sprinkle over 1/4 cup arugula and drizzle over 1 1/2 tbsp balsamic glaze. Let cool for a few minutes before cutting and serving.
NOTES:
Let the puff pastry sit out for 20-35 minutes until pliable. Don't let it get too soft!
Pear and Goat Cheese Tart
Ingredients
- 1 sheet frozen puff pastry, thawed (see note 1)
- 3 medium pears
- 4 oz goat cheese
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp garlic, finely minced
- 1 tbsp olive oil
- 1/4 cup grated gruyere (or any similar cheese)
- 1/4 cup arugula
- 1 1/2 tbsp balsamic glaze
- salt
- freshly ground
- black pepper
Instructions
- Preheat your oven to 375°F.
- Core and thinly slice the pears to a little less than 1/4 inch thickness.
- In a bowl, combine 4 oz goat cheese, 1 tbsp minced garlic, 1 tbsp chopped thyme, 1 tbsp olive oil, a pinch of salt and a few grinds of fresh black pepper.
- Roll out the puff pastry to 1/8 inch thickness and place on a sheet tray. Spread the goat cheese mixture evenly onto the puff pastry, leaving a 1/2 inch border around the edges.
- Arrange the pear slices in even rows over the goat cheese mixture.
- Bake the tart for 20 minutes. Then, sprinkle over 1/4 cup grated gruyere and return the tart to the oven for another 15-20. Remove once the pastry is golden brown and the bottom is crisp.
- Sprinkle over 1/4 cup arugula and drizzle over 1 1/2 tbsp balsamic glaze. Let cool for a few minutes before cutting and serving.
Notes
- Let the puff pastry sit out for 20-35 minutes until pliable. Don't let it get too soft.