This pear tart with goat cheese, rosemary and honey is a simple fall dessert that is delicious and can be on your table in 30 minutes.
Fall is apple and pear picking season.
There’s no better time to enjoy the fruits of the harvest than with this deliciously sweet and savory Pear Tart topped with goat cheese, rosemary & honey.
The pears are juicy and soft and pair deliciously with the warm honey flavored goat cheese.
I drizzled sweet summer honey over this pear tart recipe and finished with a sprinkle of cracked pepper and fresh rosemary.
The honey I purchased locally from a farm market and it adds a unique sweetness that can’t be compared to the store-bought stuff.
Delicious….I tried tonight…many compliments. Thanks for sharing. ~ Miriam
I got the idea for this puff pastry patisserie earlier this summer when I created my Peach Tarts with Goat Cheese & Honey.
They were a hit here at home among my neighbors, so I thought these pear tartlets should be made with pears.
Keep things simple for this dessert recipe by using store bought frozen puff pastry. I always have a box on hand for pulling together an easy dessert like this one.
I don’t like spending all day in the kitchen and I think store-bought tastes just as delicious as homemade.
Be sure to try my apple galette with a cinnamon crumble as well. It tastes delicious!
How to make a pear tart puff pastry
Prepare the puff pastry. Once the puff pastry has thawed, I fold the edges and crimp with a fork.
Add the goat cheese. I crumble the cheese generously on top of the puffed pastry.
Slice the pears. The pears are cored, then sliced thinly and drizzled with a little lemon juice. I arrange the pears on top of the puff pastry in an alternating pattern. Then I bake it at 4:50 for about 20 minutes.
Drizzle with honey. I sprinkle the tart with chopped rosemary and cracked pepper.
How do you know a pear is ripe?
A pear is ripe when it gives slightly when applying gentle pressure near the stem end. Pears are one of the few fruits that don’t ripen fully on the tree. They typically take 4 to 5 days to ripen when placed on the counter. Refrigerate pears once they ripen or eat them.
What is on a pear tart?
Here is what you’ll need to make this recipe:
Pears. Bosc, D’Anjou or Bartlett are delicious varieties. Give them a few days to slightly softened if they are hard when purchased.
Lemon juice. Pick up a fresh lemon from the grocery store. It’s so much fresher than store-bought.
Goat cheese. Not all goat cheese is the same. Make sure you get a reputable brand.
Sugar. The granular kind.
Honey. There’s nothing like fresh local honey if you can buy it at your local farmer market. Otherwise pick it up at your grocery store.
Cracked pepper. If you don’t have a peppercorn dispenser, get one. It’s a wonderful way to enjoy fresh pepper.
Rosemary leaves. I grow my own but this fresh herb is readily available at your grocery store.
Can you buy puff pastry dough?
Yes! It is available typically in the freezer aisle of your grocery store.
This recipe calls for puff pastry because the flavor and texture is a big part of this recipe. Pepperidge Farm offers puff pastry in all forms, Including sheets, cups and shells.
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Pear Tart with Goat Cheese, Rosemary & Honey
- 1 sheet of frozen puff pastry, thawed
- 2 pears, cut into 1/4 inch slices
- 1/4 cup lemon juice
- 4 ounces goat cheese
- Fresh cracked pepper
- Fresh rosemary leaves, chopped
- Preheat the oven to 450° F. Line a cookie sheet with parchment paper.
- Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
- Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown.
- Cool for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped rosemary and cracked pepper.
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