Rosemary goat’s cheese tart with sliced pear

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.

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.

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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.

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