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.
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.
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.
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.
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 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.
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 tart 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 rosemary goat's cheese tart with a sprig of fresh rosemary.
Enjoy hot or cold, but always with a cool glass of Robinsons Pressed Pear & Elderflower Fruit Cordial!
Don't they look wonderful?
If you'd like to print this recipe to try later, just click the PRINT button on the recipe card below.
Rosemary Goat’s Cheese Tarts with Sliced Pear Recipe
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
This is a commissioned post for Robinsons.
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Pam says
I just came across your recipe and am hoping to try it out. do you know if these freeze well..to make in advance?
Emily Leary says
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.
Sylvie says
These tarts look so pretty and sound so yummy! The association of goats cheese, rosemary, onion, pistachio and pear must be pretty incredible!
Emily Leary says
Thank you! Yes, these tarts are SO tasty and perfect as part of an al fresco meal in this gorgeous weather we're having
Kate - gluten free alchemist says
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
Emily Leary says
Thank you! These tarts are so flavoursome and delicious and the cordial is the perfect accompaniment on a lovely warm day!
Amanda says
What a great combo for Spring! Loving the little cranberry/nut crumb on the bottom, sounds to die for! :) xo
Emily Leary says
Thank you! These tarts are so flavoursome and yummy and are just right for the gorgeous weather we've been having!
Candace says
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
Emily Leary says
Thank you! This tart tastes so good and just right with a tasty cordial in the gorgeous weather we've been having!
Alesha says
What would be an alternative to goat cheese?
Emily Leary says
Hi. Feta and a tablespoon of cream cheese may work but I haven’t tested it. Let me know how you get on!
Kat (TheBakingExplorer) says
They look totally yummy! I love the flavour combination!
Emily Leary says
Thank you! They really are so delicious - let me know if you give them a go!
Debbie says
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
Emily Leary says
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 :)
Alice says
I'm drooling - this looks absolutely yummy, Emily!!
Emily Leary says
Thanks Alice! These tarts are absolutely delicious. I hope that you give them a go!