Goat Cheese and Pear Tart
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||16 g|
|sat. fat||10 g|
- Portion size: 8 to 12
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/2 cup 1/2cupunsalted butter, cubed
- 1 1egg yolkegg yolks
- 1 tsp 1tspvinegar
- 2 2Anjou pearAnjou pears
- 2 tbsp 2tbsplemon juice Filling:
- 10 oz 10ozcream goat cheese
- 3 3eggeggs
- 1/4 cup 1/4cupwhipping cream
- 1 tbsp 1tbspchopped fresh oregano
- 1 tbsp 1tbspchopped fresh parsley
- 2 tsp 2tspchopped fresh thyme
- 1 tsp 1tsppepper
In bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
In measure, beat egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture all at once; stir briskly with fork just until dough clumps together, adding up to 2 tbsp (25 mL) more water if necessary. Gather into ball. Wrap in plastic wrap; refrigerate for at least 30 minutes or until chilled.
On floured surface, roll out dough; fit into 11-inch (28 cm) tart pan with removable bottom. Trim edge. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Lift out foil and weights; bake for 5 minutes or until light golden. Let cool.
Meanwhile, in large shallow saucepan, bring 4 cups (1 L) water to boil. Peel, halve and core pears; add to water. Add lemon juice. Simmer for about 6 minutes or until tender but firm; drain and let cool. Slice thinly lengthwise.
Filling: In bowl and using wooden spoon, beat half of the cheese until creamy. Whisk in eggs, cream, oregano, parsley, thyme and pepper until smooth.
Overlapping slightly, arrange pear slices in concentric circles over pastry. Pour cheese mixture over top. Crumble remaining goat cheese over top. Bake in bottom third of 400°F (200°C) oven for 35 minutes or until golden and firm. Serve warm or at room temperature.