Description
This rustic, elegant tart balances the juicy, natural sweetness of ripe pears with the earthy tang of goat cheese on a buttery, crisp puff pastry base. Finished with a drizzle of floral honey and a hint of fresh rosemary and black pepper, it is a sophisticated yet uncomplicated dessert that comes together in under 30 minutes, perfect for unexpected guests or a cozy evening at home.
Ingredients
1 sheet of frozen puff pastry, thawed
2 firm but ripe pears, thinly sliced
1/4 cup fresh lemon juice
4 ounces goat cheese, crumbled
1 tablespoon granulated sugar
2 tablespoons wildflower honey
1/2 teaspoon fresh cracked black pepper
1 tablespoon fresh rosemary leaves, finely chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the thawed puff pastry on the prepared baking sheet.
In a small bowl, toss the pear slices with the lemon juice to prevent browning.
Arrange the pear slices in an even layer over the puff pastry, leaving a small border around the edges.
Distribute the crumbled goat cheese evenly over the pears.
Sprinkle the granulated sugar, fresh rosemary, and cracked black pepper over the top.
Bake for 15-20 minutes, or until the pastry is golden brown and the pears are tender.
Remove from the oven and immediately drizzle with the honey before serving warm.
Notes
Ensure the puff pastry is kept cold until just before baking to achieve the best rise. If you prefer, substitute rosemary with fresh thyme for a different herbal note. Leftovers can be stored in an airtight container for up to 2 days, though it is best enjoyed fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 14g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg