This rustic pear tart recipe 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.
Absolutely delicious!
Delicious….I tried last night…many compliments. Thanks for sharing. ~ Miriam
I got the idea for this classic French tart earlier this summer when I created my Peach Fruit 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.
No tart pan? Keep things simple for this easy pear tart by using store bought frozen puff pastry instead of making a tart crust from scratch. I always have a box on hand for pulling together an easy recipe like this one.
I don’t like spending all day in the kitchen and I think store-bought tastes just as delicious as homemade.
Success!
I’ve served this tart for the holiday season as well as my apple galette with a cinnamon crumble. Both are delicious recipes!
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 cut into thin slices. I place them in a medium bowl and drizzle with a little lemon juice. I arrange the sliced pears on top of the puff pastry in an alternating pattern. Then I bake it at an oven temperature of 450 degrees on the middle rack for about 20 minutes.
Drizzle with honey. I sprinkle the tart with chopped rosemary and cracked pepper. Cover the leftovers with plastic wrap for tomorrow!
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. Hard pears 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 the ingredient list of what you’ll need to make this great recipe:
Ripe Pears. Bosc pears, Anjou pears or the Bartlett pear are delicious types of pears for this recipe. Give them a few days at room temperature 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. You’ll need just a little bit.
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. Sprinkle fresh leaves over the center of the tart.
Can you buy puff pastry dough?
Yes! This great crust is available typically in the freezer aisle of your grocery store.
This impressive dessert calls for puff pastry because the flavor and texture is a big part of this recipe. Pepperidge Farm offers puff pastry pie crust in all forms, including sheets, cups and shells.
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Rustic Pear Tart Recipe with Goat Cheese
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 pears, cut into 1/4 inch slices
- 1/4 cup lemon juice
- 4 ounces goat cheese
- Sugar
- Honey
- Fresh cracked pepper
- Fresh rosemary leaves, chopped
Instructions
- 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.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
What a lovely tart! I’m obsessed with pears! Bosc are the best and I love to eat them just raw and unripe! Haha! But I love the rosemary and honey here, so beautiful!
Thanks Rebecca. We love the Bosc and D’ Anjou. Either would be delish in this tart.
Oh my goodness, this sounds so amazing! The feta and pears make such a delicious combination!
Thanks Marye.
This sounds heavenly. The mix of pears and goat cheese finished with rosemary and honey cannot be beat.
Thanks. It was a hit among the neighbors. I served it at a party and it went fast.
Amazing flavor combo here! I really need to pick up some pears while they’re still in season! I’d love to make this 😀
Thanks Chrisy. Let me know how you like it.
The combination of the pear with the goat cheese, honey and rosemary sounds heavenly. Not to mention it just looks beautiful!
Thank you Julia. It’s such a simple recipe and I hope you enjoy it.
What A stunning tart. It’s just perfect for an autumn soiree.
My local grocery store carries a honey goat cheese. . .I bet this tart would be amazing with that (with a drizzle of honey. on top . .because you can never have too much).
Honey goat cheese would be delish too. I have a peach tart I drizzle honey over and use the honeyed goat cheese on and it’s a winner too. Thanks.
Delicious….I tried tonight…many compliments
Thanks for sharing
Thanks so much Miriam. This recipe has become so popular and delicious with any kinds of pears. Its a favorite in the fall and on holiday tables. Glad you liked it:)
What other cheese would you suggest if goat cheese isn’t a favorite? I would love to make this for a baby shower.
Thank you for your help.
Ondin
Ondina… I think a delicious replacement for goats cheese would be ricotta, cream cheese or even mascarpone. Let me know how it turns out. ?
Delicous. I’m definitely going to try it. Will give you a feed-back. Thanks!
Yes…please. This pear tart is a favorite in my neighborhood. Easy to make and easy to eat. Enjoy!
I only have blueberry goat cheese, do you think it would work with thus recipe or would the flavor combo be too weird?
Jen…I can’t say whether it would taste strange because I’ve never used blueberry goat cheese on a pear tart. But my guess is that it would taste delicious on a pear tart or even a peach tart. Be sure to let me know how it turns out.
I use farmer’s cheese and drops of raspberry jam., minus the granulated sugar, the tart and sweet go well together.
Yum…this sounds delicious!
This looks so good! It is nice to have something besides pumpkin and apple desserts in the fall!
Thanks Suzanne. It is one of our favorites in this house and really easy for a last minute dessert. 🙂
Thanks for sharing! Does it keep long?
It should keep for a day or so in the fridge. Just warm it up before serving. Thanks Vanessa
Can this be baked in advance? If so would you leave at room temperature to serve or refrigerate and reheat? How would you reheat?
I suppose this could be baked in advance and slowly reheated before serving. I would refrigerate because of the goat cheese. Let me know how it turns out.
Made this Saturday night. It was excellent. I used Mike’s Hot Honey and paired with a semi sweet white dessert wine. It was a fab combo.
I made this for an afternoon social distancing get together (outside). It was super easy and a huge hit. I added caramelized onions on top of the goat cheese and a sprinkle of Maldon salt on top of the honey. Thank you!
This looks so good! What a great way to use up a bunch of fall pears. I love that it is savory and sweet!
Thanks for sharing! How far ahead of time can I make it?
You can bake it several hours ahead of time and leave it on the counter until you serve it. You don’t want to let the tart sit unbaked otherwise the pears will turn. Enjoy!
This was incredible!! I’m not a big fan of goat cheese so I used Boursin cranberry and pepper instead. First chance I can make this for friends, it will be at the top of my list!