John Myers
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Goat Cheese and Pear Tart
The perfect goat cheese and pear tart recipe with a picture and simple step-by-step instructions.
shortcrust
- 150 g Flour
- 75 g Cold butter
- 1 Egg
- Salt
- Espelette pepper
Covering
- 3 Pears – I had the good Luise
- 150 g Goat camembert
- 3 tbsp Coarse mustard – I had Köstritzer black beer mustard
molding
- 2 Eggs
- 100 g Sour cream
- Salt
- Black pepper from the mill
- Espelette pepper
Otherwise
- 1 tbsp Pink pepper berries, roughly pounded
shortcrust
- Put the flour with the salt and the pimento d’Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then work it quickly with your hands to a smooth dough , wrap the dough in cling film and let it rest for an hour in the refrigerator.
Covering
- Peel and core the pears and cut into wedges. Also cut the camembert into slices.
molding
- Beat the eggs with the sour cream until smooth and season with salt, pepper and pimento d’Espelette.
Assembly and finish
- Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, peel off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now spread the mustard evenly on the dough base. And then lay out the tart with the camembert.
- Now distribute the pear wedges decoratively on the tart and pour the topping over the tart. And then bake everything for about 40-45 minutes. Then sprinkle with the chopped pepper berries to serve.
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