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5 from 2 votes

Rosemary goat’s cheese tarts with sliced pear

Perfectly buttery pastry encases a rich, flavour-packed goat's cheese and rosemary filling, topped with delicately sliced pear. 
Prep Time15 mins
Cook Time30 mins
Total Time40 mins
Course: Pies and quiches
Cuisine: Spanish
Keyword: goat's cheese, tart
Servings: 4 tarts
Calories: 845kcal
Author: Emily Leary


For the pastry

  • 100 g salted butter cold cubed
  • 200 g flour
  • 2 egg yolks

For the filling

  • 1 tbsp olive oil plus a little to drizzle
  • 1 medium white onion thinly sliced
  • 200 ml double cream
  • 2 egg yolks
  • 150 g goat's cheese crumbled
  • 5 sprigs fresh rosemary 1 de-stalked
  • 30 g dried cranberries
  • 40 g shelled pistachios
  • 4 sprays oil / cake release spray to grease
  • 1 medium pear halved and thinly sliced
  • 1 pinch salt and pepper to taste


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!



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