Pear Tart with Goat Cheese, Rosemary & Honey
Goat cheese, rosemary and honey are the stars on this pear tart. This simple fall dessert 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 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 the tart 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!
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 tarts should be made with pears.
Keep things simple for this dessert by using store bought frozen puff pastry. I always have a box on hand for pulling together 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.
Success! Now wouldn't apples tarts with a cinnamon crumble taste delicious. Hmmmm!
Pear Tart with Goat Cheese, Rosemary & Honey
Serves 4. Total time: 30 minutes. Printable Recipe
Ingredients:
- 1 sheet of frozen puff pastry, thawed
- 2 pears, cut into 1/4-inch slices
- 1/4 cup lemon juice
- 4 ounce goat cheese
- Sugar
- Honey
- Fresh cracked pepper
- Fresh rosemary leaves, chopped
- Parchment paper
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.
