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    Home » Pie and quiche recipes

    By Emily Leary. Last updated Apr 14, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Rosemary goat’s cheese tart with sliced pear

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    These rosemary goat’s cheese tarts with sliced pear are stunningly tasty. Perfectly buttery pastry encases a rich, flavour-packed goat's cheese and rosemary filling, hiding a gorgeous hidden cranberry pistachio layer and all topped with delicately sliced pear.

    Overhead shot of a set of rosemary goat's cheese tarts with sliced bear with a botte of the Robbinsons pressed pear & elderflower on the side.

    My inspiration for today’s recipe is the new ranges from Robinsons; Fruit Creations and Fruit Cordial. They could best be described as ‘Robinsons for grown-ups’ and have been specially created by flavour experts with adult taste buds in mind, and feature flavour combinations more suited to a grown up palate. Best of all, these drinks are made with real fruit and botanicals, and no artificial colours or flavourings.

    The three sophisticated new cordial flavours - Pressed Pear and Elderflower, Rhubarb, Raspberry and Orange Blossom, and Crushed Lime and Mint - each come in a rather fetching (and recyclable) glass bottles. And most importantly, they all taste great.

    Robinsons fruit cordials

    The Pressed Pear and Elderflower is my favourite. It's sweet, subtle and the perfect refreshment for this Spring/Summer, whether you're relaxing in the living room, dining at the table, or out on a family picnic.

    Robinsons Pressed Pear and Elderflower fruit cordial - the perfect accompaniment to these rosemary goat's cheese tarts

    Today's tarts are designed as the perfect complement to Robinsons Pressed Pear and Elderflower, echoing and complementing the natural flavours. It's a wondering pairing!

    Here's how to make it.

    Ingredients

    For the pastry

    • 100 g (3.5 oz) salted butter cold cubed
    • 200 g (7.1 oz) plain white flour (all purpose flour)
    • 2 medium free range egg yolks

    For the filling

    • 1 tbsp olive oil plus a little to drizzle
    • 1 medium (1) onion thinly sliced
    • 200 ml (6.8 floz) double cream (heavy cream)
    • 2 medium free range egg yolks
    • 150 g (5.3 oz) goat's cheese crumbled (vegetarian if required)
    • 5 sprigs fresh rosemary 1 de-stalked
    • 30 g (1.1 oz) dried cranberries
    • 40 g (1.4 oz) shelled pistachios
    • 4 sprays cake release spray or spray oil to grease
    • 1 medium (1) pear halved and thinly sliced
    • 1 pinch salt and black pepper to taste

    Equipment

    Instructions

    For the pastry

    Place a baking sheet in the oven and preheat to to 200C/390F (180C/355F fan). This is important as it helps ensure the pastry bases cook through properly - no soggy bottoms!

    In a food processor, add the butter and flour and blitz until the mixture has a breadcrumb consistency.

    Flour and butter are mixed in a bowl, shown surrounded by goat's cheese, rosemary and pears

    Add the egg and blitz again. If it doesn't start to come together add 1-2 tbsp of water and blitz again.

    Eggs are added to the mixture, shown in a bowl surrounded by pears, rosemary, pistachios and goat's cheese
    The ingredients are mixed together in a blender

    Work the dough into a ball then cut into four and roll those into balls.

    The tart dough is rolled into a bowl - shown here alongside rosemary
    The tart dough is cut into four pieces
    Rolls of dough for the rosemary goat's cheese tarts

    Grease four tartlet tins with butter, oil spray or cake release spray.

    A tartlet tin, greased - shown alongside pears and rosemary

    On a lightly floured work surface, roll out each dough ball to a couple of centimetres than the tartlet tins - just wide enough to line the holes of your tart tins. Press into the tins.

    The tart bases are created inside the tin

    Cover with cling film and pop in the fridge.

    The tart bases are covered in cling film and left to set, while the rosemary goat's cheese filling is prepared

    For the rosemary goat's cheese tart filling

    Heat the olive oil over a medium heat and add the sliced onions and a pinch of salt. Fry for 10-12 minutes until starting to soften then set aside to cool.

    Meanwhile, in a bowl, add the cream, egg yolks and a pinch of salt and pepper and whisk.

    Cream, egg yolks and salt are mixed together in a bowl
    The mixture is shown here alongside pears and rosemary

    Add the goat's cheese and the de-stalked rosemary and stir.

    Rosemary and goat's cheese is added to the mixture
    The rosemary and goat's cheese is stirred in to create the tart filling

    Add the cooled onions and mix again.

    Cooled onions are added to the tart filling
    The finished rosemary goat's cheese tart filling

    In a food processor blitz the cranberries and pistachios until they have the consistency of crumble.

    Cranberries and pistachios, shown in a blender
    Cranberries and pistachios are blended together to create a crumb for the tarts

    Putting it all together

    Take the tart cases out of the fridge. They should feel very firm.

    Tart cases, shown ready to be filled

    Sprinkle the cranberry and pistachio mix evenly between the cases.

    The cranberry and pistachio mix, spooned carefully into the tarts

    Pour in the cheese and cream mixture evenly between the cases.

    The rosemary, goat's cheese and cream filling is added to the tarts

    Arrange the sliced pear on top, season with salt and pepper and drizzle with olive oil.

    The finished rosemary goat's cheese tarts are topped with sliced pear

    Bake for 20-25 minutes or until golden brown and risen. Allow to cool for a few minutes, then once cool enough to handle, carefully release from the tin.

    Freshly baked rosemary goat's cheese tarts

    Top each rosemary goat's cheese tart with a sprig of fresh rosemary.

    Freshly baked rosemary goat's cheese tarts, ready to serve at your Summer party

    Enjoy hot or cold, but always with a cool glass of Robinsons Pressed Pear & Elderflower Fruit Cordial!

    Robinsons pressed pear and elderflower fruit cordial, shown alongside the rosemary goat's cheese tarts

    Don't they look wonderful?

    Serve these rosemary goat's cheese tarts with Robinsons fruit cordials for the perfect Summer lunch!

    If you'd like to print this recipe to try later, just click the PRINT button on the recipe card below.

    Print Recipe
    5 from 2 votes

    Rosemary Goat’s Cheese Tarts with Sliced Pear Recipe

    Perfectly buttery pastry encases a rich, flavour-packed goat's cheese and rosemary filling, topped with delicately sliced pear. 
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Pies and quiches
    Cuisine: Spanish
    Diet: Vegetarian
    Servings: 4 tarts
    Author: Emily Leary

    Ingredients

    For the pastry

    • 100 g (3.5 oz) salted butter cold cubed
    • 200 g (7.1 oz) plain white flour (all purpose flour)
    • 2 medium free range egg yolks

    For the filling

    • 1 tbsp olive oil plus a little to drizzle
    • 1 medium (1) onion thinly sliced
    • 200 ml (6.8 floz) double cream (heavy cream)
    • 2 medium free range egg yolks
    • 150 g (5.3 oz) goat's cheese crumbled (vegetarian if required)
    • 5 sprigs fresh rosemary 1 de-stalked
    • 30 g (1.1 oz) dried cranberries
    • 40 g (1.4 oz) shelled pistachios
    • 4 sprays cake release spray or spray oil to grease
    • 1 medium (1) pear halved and thinly sliced
    • 1 pinch salt and black pepper to taste

    Instructions

    For the pastry

    • Place a baking sheet in the oven and preheat to to 200C/390F (180C/355F fan). This is important as it helps ensure the pastry bases cook through properly - no soggy bottoms!
    • In a food processor, add the butter and flour and blitz until the mixture has a breadcrumb consistency.
    • Add the egg and blitz again, if it doesn't start to come together add 1-2 tbsp of water and blitz again.
    • Work the dough into a ball then cut into four and roll those into balls.
    • Grease four tartlet tins with butter, oil spray or cake release spray.
    • On a lightly floured work surface, roll out each dough ball to a couple of centimetres than the tartlet tins - just wide enough to line the holes of your tart tins. Press into the tins. 
    • Cover with cling film and pop in the fridge.

    For the filling

    • Heat the olive oil over a medium heat and add the sliced onions and a pinch of salt. Fry for 10-12 minutes until starting to soften then set aside to cool.
    • Meanwhile, in a bowl, add the cream, egg yolks and a pinch of salt and pepper and whisk.
    • Add the goat's cheese and the de-stalked rosemary and stir.
    • Add the cooled onions and mix again.
    • In a food processor blitz the cranberries and pistachios until they have the consistency of crumble.

    Putting it all together

    • Take the cases out of the fridge. They should feel very firm.
    • Sprinkle the cranberry and pistachio mix evenly between the cases.
    • Pour in the cheese and cream mixture evenly between the cases.
    • Arrange the sliced pear on top, season with salt and pepper and drizzle with olive oil.
    • Bake for 20-25 minutes or until golden brown and risen. Allow to cool for a few minutes, then once cool enough to handle, carefully release from the tin.
    • Top each tart with a sprig of fresh rosemary.
    • Enjoy hot or cold, but always with a cool glass of Robinsons Pressed Pear & Elderflower Fruit Cordial!

    Video

    Nutrition

    Calories: 845kcal | Carbohydrates: 59g | Protein: 19g | Fat: 61g | Saturated Fat: 33g | Cholesterol: 335mg | Sodium: 357mg | Potassium: 315mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2048IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post for Robinsons.

    Pin for later

    Ovehead shot of the finished rosemary goat's cheese tarts. At the top of the image there's some white text on a green background describing the image for Pinterest.
    Overhead shot of four rosemary goat's cheese tarts on a wooden board. At the top of the image there's some teal text describing the image for Pinterest.
    Overhead shot of four rosemary goat's cheese tarts on a decorative wooden circular board with different ingredients required for the recipe scattered at the side.
    Overhead shot of four rosemary goat's cheese tarts on a wooden board with some of the ingredients required to make the dish on the side. At the top of the image there's some text describing the image for Pinterest.
    Overhead shot of three rosemary goats cheese darts on a dark wooden circular board with some nuts and rasins at the side. At the bottom of the image there's some white text on a teal background describing the image for Pinterest.
    Three process images demonstrating how to make the veggie rosemary goat's cheese tarts.

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    Comments

      5 from 2 votes

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    1. Pam says

      November 16, 2021 at 3:07 pm

      I just came across your recipe and am hoping to try it out. do you know if these freeze well..to make in advance?

      Reply
      • Emily Leary says

        November 22, 2021 at 6:15 pm

        I'm not sure if they'd freeze well - they might go soggy but it's worth a try! I'll let you know when I get a chance to test it.

        Reply
    2. Sylvie says

      June 23, 2018 at 10:56 pm

      These tarts look so pretty and sound so yummy! The association of goats cheese, rosemary, onion, pistachio and pear must be pretty incredible!

      Reply
      • Emily Leary says

        June 25, 2018 at 9:15 am

        Thank you! Yes, these tarts are SO tasty and perfect as part of an al fresco meal in this gorgeous weather we're having

        Reply
    3. Kate - gluten free alchemist says

      May 10, 2018 at 12:50 pm

      I love the flavour pairings you have here Emily. I wouldn't have thought of adding the pistachio, but I imagine it tastes great against the other ingredients.
      I like the Pear and Elderflower cordial too. Definitely my favourite of the three. x

      Reply
      • Emily Leary says

        May 14, 2018 at 9:40 am

        Thank you! These tarts are so flavoursome and delicious and the cordial is the perfect accompaniment on a lovely warm day!

        Reply
    4. Amanda says

      May 09, 2018 at 5:44 pm

      What a great combo for Spring! Loving the little cranberry/nut crumb on the bottom, sounds to die for! :) xo

      Reply
      • Emily Leary says

        May 10, 2018 at 12:02 pm

        Thank you! These tarts are so flavoursome and yummy and are just right for the gorgeous weather we've been having!

        Reply
    5. Candace says

      May 04, 2018 at 2:51 pm

      I'm a huge fan of goats cheese tarts and this look delicious. the ordials sound great too with plenty of ice on a lazy summers day

      Reply
      • Emily Leary says

        May 09, 2018 at 9:18 am

        Thank you! This tart tastes so good and just right with a tasty cordial in the gorgeous weather we've been having!

        Reply
    6. Alesha says

      May 02, 2018 at 8:12 pm

      What would be an alternative to goat cheese?

      Reply
      • Emily Leary says

        May 03, 2018 at 11:00 am

        Hi. Feta and a tablespoon of cream cheese may work but I haven’t tested it. Let me know how you get on!

        Reply
    7. Kat (TheBakingExplorer) says

      April 11, 2018 at 9:40 pm

      5 stars
      They look totally yummy! I love the flavour combination!

      Reply
      • Emily Leary says

        April 12, 2018 at 9:29 am

        Thank you! They really are so delicious - let me know if you give them a go!

        Reply
    8. Debbie says

      April 07, 2018 at 5:20 pm

      5 stars
      oooh Emily!! These look stunning!! And I bet they are really tasty! I haven't made a tart in ages! Definitely will be giving these a go :-) xx

      Reply
      • Emily Leary says

        April 11, 2018 at 9:33 am

        Thanks Debbie! These tarts taste so good, it's great to hear that you're going to give them a try! Let me know how it goes :)

        Reply
    9. Alice says

      April 06, 2018 at 5:52 pm

      I'm drooling - this looks absolutely yummy, Emily!!

      Reply
      • Emily Leary says

        April 11, 2018 at 9:34 am

        Thanks Alice! These tarts are absolutely delicious. I hope that you give them a go!

        Reply

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