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Prosciutto, Pear & Goats Cheese Tart

Crisp pastry topped with crunchy prosciutto, sweet pear, melted goats cheese & a honey-butter glaze.

This recipe is inspired by a canapé I tried at an event and born from the need to use some homemade pastry, some goats cheese and a pear before they all went out of date! It may have been thrown together in haste but this makes the perfect leisurely lunch when paired with a delicious side salad.

Serves: 2/3
Prep time: 10 minutes
Cooking time: 12-15 minutes

Utensils/equipment
Baking tray
Greaseproof paper
Sharp knife

Ingredients
300g shortcrust pastry (I had some made up in the freezer but a packet of Jus Rol shortcrust will do)
1 pear
6 slice prosciutto
150g soft/medium goats cheese
20g butter, melted
3 tablespoons honey
Thyme sprigs
Salt and pepper to taste

Method


1. Line your baking tray with greaseproof paper and pre-heat your oven to 180 degrees.

2. Roll your pastry out to approx 5mm thickness and cut into rectangles. As I was using leftover pastry I only had enough to make 2 tarts however if you use a whole roll of Jus Rol shortcrust you should get 4 decent sized tarts or 3 generous ones.

3. Cut your pear and place on the pastry. Weave your prosciutto slices between the pieces of pear. Top with chunks of goats cheese.

4. In a small bowl combine the butter, honey, thyme and mix well. Drizzle generously over the tarts. You can also use this to brush the pastry with before layering on your pear, prosciutto and cheese.

5. Add freshly ground salt and pepper to taste and bake for 12-15 minutes until pastry is golden brown and crispy, cheese is melted and prosciutto is crunchy.

6. Serve immediately either on its own or with a fresh side salad.

I started by adding my pear slices first to the pastry but as I began to weave the ham and cheese in I ended up with a more rustic looking tart.

The butter and honey glaze work perfectly well with the salty prosciutto and tangy goats cheese.

I love how crispy the prosciutto gets, especially with the slight softness of the cooked pear and the gooey melted goats cheese. Whilst I personally love the addition of prosciutto, this could easily be an amazing veggie tart without it.

I absolutely loved this tart and even managed to get my mum to eat one and she is exceptionally fussy! I had to hide the fact it was goats cheese otherwise she never would have attempted it but now she keeps asking when I’m making it next.

I’m yet to try it but I think this would be absolutely perfect with puff pastry too – the light flaky pastry would be a perfect partner to the rest of the ingredients.

Victoria 

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