by Heather Harris Brady
With a couple ripe pears and a nice bottle of Chardonnay on hand, I threw this together one night when I got home from work. It has an olive oil crust, adapted from a recipe from Chocolate & Zucchini.
I like to use Bartlett pears because they’re so flavorful but d’Anjou work too and they’re not as juicy. Right when the tart came out of the oven I drizzled it with some local honey and a few sage leaves from my garden. It a nice versatile tart, and it would make a pretty little starter as minis too.
Pear Goat Cheese Savory Tart, Makes one 9″ freeform tart
Olive Oil Crust
- 1/2 c. unbleached all-purpose flour
- 1/4 c. semolina pastry flour
- 1/4 c. light whole wheat flour
- 1 t. sea salt
- 1 t. Herbs de Provence
- 1/2 t. baking powder
- 1/4 c. olive oil
- 1/2 c. cold water
Three ripe pears, cleaned and sliced
4 oz. soft goat cheese
Honey for drizzling
Preheat the oven to 400. Combine the first six crust ingredients in a bowl.
Work in the oil to crumbles.
Stir in the water and gently knead a few times a soft dough. Don’t overwork it.
Dust the counter and roll out the dough like you mean it, with a few broad strokes.
Lift the dough onto a lightly greased baking sheet. Pile the pears in the middle, leaving a few inches of clearance all around. Then add dollops of goat cheese on top. Bring the sides of the crust up over, and arrange them to show the filling.
Bake for about 25 minutes, until the edges are a deep golden brown. Right when the tart comes out of the oven drizzle it with honey and some fresh herbs for color.
Serve hot or warm. Cut into fourths for a generous appetizer.