Baking / Breakfast / Cheese / Cream / Creme Fraiche / Goat's Cheese / Honey / Lemon / Lunch / Parsnip / Pears / Puff Pastry / Savoury

Pear Tart with Goats Cheese + Honeyed Walnuts

As a big-time supporter of eating what’s in season, this recipe is a celebration of early autumn pears. Beautiful big-bottomed pears are sliced thinly and layered on a bed of velvety parsnip crème and all-butter puff pastry. Baked until golden and puffed, the tarts are finished with a scattering of honey-walnuts and crumbled goats cheese and chervil. Simple, seasonal, and tasty. Enjoy.

 Pear Tart fingerforkknife.com

1 sheet good quality all-butter puff pastry, thawed if frozen

2 large parsnips, chopped into small dice

½ tbsp cream cheese

½ tsp lemon juice

Sea salt

Freshly ground black pepper

2-3 pears, sliced thinly

¼ cup walnuts

2 tbsp honey

½ tbsp olive oil

Good quality goats cheese, for crumbling over the top

Extra honey, for drizzling

Chervil, for garnish

pear tart

Preheat over to 180C

For the parsnip crème, fill a medium saucepan with water and add the chopped parsnip. Bring to the boil then reduce heat and simmer until parsnip is tender, approx. 10-15 minutes. Drain.

Put cooked parsnip into the bowl of a food processor – or a bowl if you wish to mash by hand – add the cream cheese, lemon juice, and a pinch of sea salt. Process – or mash – until well combined and smooth*. Season to taste and set aside.

Lay out the puff pastry on a clean workspace. Cut the sheet in half and lightly prick the centres of the pastry. Smear the parsnip crème onto the pastry pieces, making sure to leave a 1cm border. Arrange the pear slices onto the pastry so that they overlap a little. Using a pastry brush lightly coat the border of the pastry with oil. Drizzle a little extra olive oil over the pears and pop into the preheated oven to cook for 20 or so minutes, until the pastry is puffed and golden and the pears have cooked.

Meanwhile, add the walnuts to a fry pan and toast over a medium heat for 2-3 minutes. Add the oil and honey and stir until well coated. Remove from heat and set aside.

Take tarts out of the oven and crumble over some goats cheese. Drizzle with some extra honey and garnish with honeyed walnuts and chervil. Serve hot or cold.

 *If mashing by hand, the mix will not be as smooth. Don’t worry,you’ll just have to embrace the ‘rustic’ quality of the final product.

Serves 4

pear tart

15 thoughts on “Pear Tart with Goats Cheese + Honeyed Walnuts

  1. This looks and sounds absolutely delicious. I was already thinking “oh my…” when I read “velvety parsnip crème”. Have to try this.

  2. Seasonality is key to just about everything in my kitchen – I love it. Also, you have quite the penchant for pears – I need to use them more – such a delicious fruit. Must make for a great tart.

  3. Yum this looks so so good! I’ve had something very similar but as bruschetta (goats cheese, fresh pear, walnuts and honey) at a restaurant (which I’ve made a few times since). It’s amaaazing!!

  4. this looks amazing as well, definitely book marking this recipe. I love tarts, especially ones with pear! I don’t know what it is about sweet, caramelized pears, but they are to die for! thanks for the recipe.

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