Browned Honey Pear Goat Cheese Tart

Browned Honey Pear Goat Cheese Tart


Browned Honey Pear Goat Cheese Tart

I love getting brie en croute in a restaurant, but it’s kind of a pain to do at home. Here’s a great breakfast or brunch or dessert dish that has similar taste without all the fuss and preparation. Honey Pear Goat Cheese Tart .

INGREDIENTS – Honey Pear Goat Cheese Tart

1 cup flour

1 stick cold butter, diced

1/4 cup ice water

2-3 pears, thinly sliced

4 oz softened goat cheese

8 oz softened cream cheese

1/3 cup Greek yogurt

1/3 cup IHeartBees honey plus 2 TB


Preheat oven to 375F

Pulse flour and butter in processor until butter is size of small pebbles

Add ice water and turn on for a few seconds, dough will form a ball.

Wrap and put in fridge while you make filling

In a bowl, stir goat cheese, cream cheese, yogurt and 1/3 cup honey

Using slicer on processor or knife, core and thinly slice pears

Roll out dough the size of 8 – 9″ pie plate or tart pan

Put dough in plate, coming up to top edge all the way around

Put filling in the plate, top with pears in a decorative pattern (see video)

Bake for 30 minutes

Stir 2 TB honey in small bowl with 1 TB water and brush over the top of the tart

Enjoy. If you like that, try this TART.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

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