Savory Tart Recipe
Rosemary, pear & goat's cheese puff pastry tart
Rosemary, pear & goat's cheese puff pastry tart
Ingredients
- Conference pears, cored and cut into four sections, totaling two fruits
- Garlic cloves, crushed to release their flavor, two in total
- Olive oil, measured out to approximately four tablespoons
- Honey, poured to a volume of two tablespoons
- One and a half large rosemary stems, with leaves removed and minced
- A single lemon, with its outer layer grated and its liquid extracted
- A pre-rolled sheet of puff pastry, weighing three hundred twenty grams
- Soft goat's cheese, totaling one hundred seventy grams
- Thick crème fraîche, scooped out to about two tablespoons
- Salted almonds, coarsely chopped to yield thirty grams
- Dried chilli flakes, totaling half a teaspoon
- Nigella seeds, measured out to one teaspoon
- Two generous portions of rocket leaves
Instructions
Step 1
To start, preheat your oven to 200C (or 180C if you're using a fan-assisted oven) and get a roasting tin ready by lining it with some baking parchment. Next, place your pears in the tin, cut-side down, and add a few cloves of garlic alongside them - don't worry too much about the arrangement, just make sure they're all in a single layer. In a small bowl, whisk together olive oil, honey, chopped rosemary, and a squeeze of lemon juice, seasoning the mixture well with salt and pepper to bring out the flavors. Now, pour this fragrant mixture all over the pears, making sure they're evenly coated, then cover the tin with foil to get them ready for the oven.
Step 2
Now it's time to get your pastry ready. You'll start by unrolling it on its baking parchment, then carefully transfer it to a baking tray - don't worry if it's not perfect, we're going for a rustic look here. Take a sharp knife and lightly score a border around the edges, about half a centimeter from the edge, and add a few lines to the centre of the pastry to help it cook evenly.
Step 3
Now it's time to prepare the creamy goat's cheese mixture that will add a rich and tangy flavor to our tart. To start, grab your mini food processor and add in the goat's cheese, crème fraîche, and a sprinkle of lemon zest. You'll also want to season with a pinch of salt and a few grinds of pepper to bring out the flavors. Blitz the mixture in your processor until it's smooth and creamy, stopping to scrape down the sides as needed, until you reach a thick and velvety consistency that's just right for spreading on our puff pastry tart.
Step 4
To add some extra depth to your tart, you'll want to toast some nuts and seeds. Start by placing a small, dry frying pan over medium heat - we're talking about 325°F (165°C) here. Now, add your almonds, chilli flakes, and nigella seeds to the pan, and let them toast for about 3-4 minutes, stirring occasionally, until they're lightly browned and fragrant. Once they're done, remove the pan from the heat and transfer the toasted mixture to a small bowl, where it'll be waiting to add some crunch to your tart.
Step 5
Now it's time to bring all the components of our Rosemary, pear & goat's cheese puff pastry tart together. To start, take your spoon and gently press down on the center of the pastry, creating a slight indentation - this will help prevent the filling from spilling over the edges. Next, spread the crème fraîche mixture evenly over the flattened area, leaving a small border around the pastry untouched. As you're spreading the crème fraîche, make sure to leave about half an inch of space between the filling and the edge of the pastry, so you can still see the golden brown crust peeking through. With your crème fraîche in place, it's time to add the fresh rocket leaves - sprinkle most of them over the top of the filling, reserving a few for the final garnish. Arrange the sliced pears on top of the rocket, drizzling any remaining roasting juices over them to add an extra depth of flavor. Finally, sprinkle the remaining rocket leaves and the nut and seed mixture over the pears, and your tart is ready to be served - the combination of creamy cheese, sweet pears, and crunchy nuts is sure to impress.
Nutrition Information
My Tip
When scoring the puff pastry, use a light touch to avoid cutting through the layers, especially around the ½cm border.
Leftovers
To keep the crust crispy, store leftovers in a covered glass container in the fridge for up to 2 days. Reheat in the oven at 350°F to preserve the flaky pastry.
Make It Your Own
Try swapping the goat's cheese for feta to add a tangy twist. Use a gluten-free puff pastry for a dietary swap.