Pear & Goat Cheese Tart

An alternative dessert

goats-cheese-pear-and-goat-cheese-tart

 

If you have some very overripe pears and a bit of leftover strong cheese in your fridge that you don’t know what to do with then this tart makes them standout stars.  The combination of very ripe pears and cheese is one of the most magical tastes of Autumn be it a pungent Roquefort or some really good goat’s cheese – which i was lucky enough to have in my fridge. In fact I first made a version of this tart with Roquefort but I might prefer it made with the impeccable clean tasting goat’s cheese from Mihai Preotescu as in this version. The recipe uses my easy peasy walnut and olive oil pastry which is just pressed by hand into the tin – no rolling pin necessary and no cleaning of a flour dusted work surface – labour saving and saving the planet all at the same time …  We drizzled it with some strong wonderful Romanian honey and serevd more roasted walnuts alongside. I am ashamed to say (was it the wine?) I cant remember which type it was..perhaps “stejar” (oak). 

This is a perfect dessert for those who do not like or cannot eat  “sweets” but it is also a lovely light lunch served with a good remoulade of autumn veggies: celeriac, carrot,apple. 

You are what you eat

For anybody with asthma & eczema in their families you probably already know that Goat’s milk is best.  I’ve always known this…well since the age of four when I developed a thing about goats…and goat’s milk and cheese which was a bit difficult in ’70s Britain when my Mum used to do demonstrations for “The Milk Marketing Board” about the Nine Cheeses of the UK. French goat’s cheese and early artisan cheese makers were viewed with a mixture of curiosity and disdain.  Noses turned up in all ways. 

Lower in cholesterol, higher in fatty acids, less allergenic, high in calcium, lower in lactose and so on… there are plenty of places to read up on the benefits of goat’s milk but here are a couple I quite like:  St Helen’s Farm and Dr Axe . So while we all drink up fairly expensive and heavily processed nut “milks” maybe its time to give the goat milk another chance?

Ingredients

for a 23cm tart

  • 1 quantity of Walnut & Olive Oil Pastry
  • 1 quantity of quiche filling: 400ml milk (or a combination of what is in your fridge – yoghurt/cream/milk) and 3 good sized eggs. 
  • Approximately 200g of strong goat’s cheese – leftovers are great – including any white rind but I discarded the ash rind merely for aesthetics (a grey tart not really the best) – cut into smallish pieces. 
  • 3 very ripe pears cored and sliced quite thinly 
  • 2 or 3 sprigs of fresh thyme or 1 tsp good quality dried thyme (the Greeks seem to have nailed the ability to retain pungent dried thyme aromas in jars and packets the best so if you see Greek brands go for them).  Please try not to forget the thyme. 
  • some fresh parsley
  • Half tsp of ground nutmeg or half a nutmeg grated freshly (I grated mine and of course it fell in the quiche filling – it might be better to grate on a plate)
  • some salt and pepper but not too much as the cheese might already be salty. 

 goats-milk-and-yoghurt-for-quiche-mix

How To

Another example of how knowledge of “building blocks” creates a dish.  Here we combine a tart crust and a quiche filling basic recipe.  Firstly make the tart crust and bake it blind.  It is not as hard as you think…I promise!  here are some photos of this one.

walnut-crust

 

Walnut Tart Crust – click here

While the tart crust is baking make the quiche filling: (combine the eggs, milk/cream/yoghurt) and herbs and spices.  As a top tip: the bowl from the pastry making should be so clean that you can use this to mix your quiche filling in..saving yet more washing up! 

 

img_20161001_152916

see! clean bowl pastry!

img_20161001_154644

 

So now you have a perfectly baked tart crust ready for its filling.  

Place the pieces of goats cheese on the base of the tart. They stick to it a little and then when you pour the custard mixture over they will not float to the top and mess up the pear pattern.

Now arrange the pear slices in a circular pattern to fill the tart

img_20161001_161155

Bake at 170C now for 20-30 minutes until the filling is just solid and not at all liquid – but it should wobble a bit – don’t over cook it. 

img_20161001_225545

 

Serve slightly warm and drizzled with honey…I think we drank a sauvignon blanc and a pinot noir with it.  It was that kind of over indulgent evening…memories are a little fuzzy. 

Pear & Goat Cheese Tart
An alternative kind of dessert
Write a review
Print
Ingredients
  1. for a 23cm tart
  2. 1 quantity of Walnut & Olive Oil Pastry
  3. 1 quantity of quiche filling: 400ml milk (or a combination of what is in your fridge - yoghurt/cream/milk) and 3 good sized eggs.
  4. Approximately 200g of strong goat's cheese - leftovers are great - including any white rind but I discarded the ash rind merely for aesthetics (a grey tart not really the best) - cut into smallish pieces.
  5. 3 very ripe pears cored and sliced quite thinly
  6. 2 or 3 sprigs of fresh thyme or 1 tsp good quality dried thyme (the Greeks seem to have nailed the ability to retain pungent dried thyme aromas in jars and packets the best so if you see Greek brands go for them). Please try not to forget the thyme.
  7. some fresh parsley
  8. Half tsp of ground nutmeg or half a nutmeg grated freshly (I grated mine and of course it fell in the quiche filling - it might be better to grate on a plate)
  9. some salt and pepper but not too much as the cheese might already be salty.
Instructions
  1. Another example of how knowledge of "building blocks" creates a dish. Here we combine a tart crust and a quiche filling basic recipe. Firstly make the tart crust and bake it blind. It is not as hard as you think...I promise!
  2. 1 Walnut Tart Crust http://ithinkthereforeijam.org/2016/09/07/walnut-tart-crust/
  3. While the tart crust is baking make the quiche filling: (combine the eggs, milk/cream/yoghurt) and herbs and spices. As a top tip: the bowl from the pastry making should be so clean that you can use this to mix your quiche filling in..saving yet more washing up! and the planet 😉
  4. So now you have a perfectly baked tart crust ready for its filling. Wait for it to cool to handle.
  5. Place the pieces of goats cheese on the base of the tart. They stick to it a little and then when you pour the custard mixture over they will not float to the top and mess up the pear pattern.
  6. Now arrange the pear slices in a circular pattern to fill the tart
  7. Bake at 170C now for 20-30 minutes until the filling is just solid and not at all liquid - it should wobble a bit - don't over cook it.
Notes
  1. Serve slightly warm and drizzled with honey...I think we drank a sauvignon blanc and a pinot noir with it. It was that kind of over indulgent evening...memories are a little fuzzy.
i think therefore i jam http://ithinkthereforeijam.org/
Print Friendly, PDF & Email

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>