Autumn has definitely arrived and that means harvest time. Right now gardens and forests are full of fruits, berries and wild mushrooms that it is almost impossible to decide amongst so many fine and locally grown ingredients.
For this weekend, we decided to pick up some fresh pears from the local farmer's market and use them in this deliciously sweet and savoury pear pie with goat cheese, honey and rosemary. It is a simple and effortless pie that you can easily get addicted to. So we recommend stocking up with at least double amount of the ingredients.
500g puff pastry
150g goat cheese
Juice from half a lemon
2 tbs honey
Preheat the oven to 200° C / 390° F.
Unfold a sheet of thawed puff pastry and cut it into a round shape. Fold the edges of the pastry in and crimp them with a fork.
Slice the goat cheese and place it on top of the pastry sheet.
Slice the pears thinly and place them into a circle on top of the cheese. Drizzle the pears with some lemon juice to avoid browning.
Bake the pie for 15 minutes until the pastry gets golden brown.
Cool for 5 minutes.
Top the tart with a few drizzles of honey, some chopped rosemary and cracked pepper.