I pictured Thursday to be full of warm cups of coffee, giggles, light brushes of butter over steaming skillets…soft music in the background, wine more or less (but more preferred) flowing into my glass. To be honest, the entire day was a total f*ckfest of burnt onions, curse words, heavy whipping cream splatters, and wine more or less (but more if we’re being completely candid) dripping down my chin as I ran around like a mad woman mashing yams and punching down pie dough. I’m getting more anxiety just thinking about it.
But when you finally rip off your apron and sit down to eat with candles ablaze (hopefully not in close proximity to the tablecloth) and your whole fam right there, somehow, it magically becomes worth it. As tradition goes, we went around and said what we were thankful for this year. For me, it didn’t take much pondering and when it was my turn to speak up…once I opened my mouth about everything I’m grateful for this year– I simply couldn’t shut up. There. Is. So. Much. And I am just really content and seriously happy with life as it is, now. Alright enough sappy talk, how ’bout them yankees?
Better yet, how ’bout ‘dis tart?
Sticky honey and crumbly brown sugar combined with smooth goat cheese make for an unexpectedly, mouthwatering sweet and tangy flavor. Toss in the pears, roasty toasty hazelnuts, and flaky pie dough…and #allthewows. Don’t murder me for saying this, but you might wanna pass up the pumpkin pie in favor of this bad boy.
If you’re eating a decent size piece of this tart (and lesbe honest, you probably will) you’ll be consuming close to a whole pear. Not only are they at their peak deliciousness around this time of year, just one medium pear has almost 6 grams of fiber in it! AND, did you know that as this soft sweet fruit ripens, researchers found that its levels of antioxidants actually increase significantly? Purdy cooooool. Pears also can brag about their super high levels of vitamin C to make your skin glow and your immune system soar when dull winter skin and the sniffles set in. Bottom line: I heart this tart.
Honey Hazelnut Pear Tart
*The filling recipe fills 2 small-medium size tarts, so you can inhale one and save the second for like, other people*
For the tart crust:
- Can use your own GF/regular flour recipe, or I used 1 package Bob’s Red Mill GF Pie Crust *but this brand sort of sucks, so try something else if you can*
- Whatever else your crust calls for…Bob’s Red Mill above required 20 T col butter/shortening + 6 T ice cold water
For the tart filling:
- 3-4 ripe pears, sliced thin
- 6 oz goat cheese
- 5 T honey
- 4 T brown sugar
- 1/2 cup hazelnuts, chopped
- Sea salt
- Make crust according to package/recipe. Bob’s Red Mill required refrigerating the dough, once made, for 30 minutes.
- While chilling, in a small bowl mix together goat cheese and honey.
- Remove dough from refrigerator and separate into 2 balls. On a lightly floured surface, roll out one dough ball until ya get a flat circle. Transfer to an ungreased baking sheet.
- Leaving one inch around the border all the way around, spread 1/2 of goat cheese/honey mixture on top of the dough. Make sure you leave that one inch so the mixture isn’t touching any outer part of the crust.
- Arrange 1/2 sliced pears and sprinkle on 1/2 of hazelnuts. Sprinkle with cinnamon, sea salt, and 1 T brown sugar.
- Preheat oven to 375.
- Roll up the edges of the crust.
- Crust should look kinnnnnnda like this at the end:
- Brush the outer crust with a little water, and give it another sprinkle with 1 T brown sugar, cinnamon, and sea salt.
- Bake for 30-45 minutes (every oven and crust recipe is different so check on it very frequently) or until crust is golden brown in color.
- Repeat for tart #2. OR, if you’re able to practice self-restraint, save the second crust and the rest of the filling in the fridge for l8er.