We spent an unseasonably warm recent Saturday making this rustic pear tart. With the windows open and sun shining, we completely enjoyed putting together this little video, with special thanks going out to my man Owen for taking a 2.5 hour nap while we filmed.
P.S. Eric just asked me “What makes this rustic?” This type of free-form tart, also called a galette, comes from France and basically refers to a pie that is made by folding up the edge of the pastry around the filling, without the use of a pie pan.
(recipe from How2Heroes )
(yields 8 triangular pieces, or one 9" pie)
This rustic pear tart is the perfect amount of sweet as the sweet pear filling is perfectly balanced by honeyed goat cheese. The original recipe calls for candied ginger, but I recommend replacing that with cinnamon, as I found the ginger a little overpowering. This pie, folded over, is really pretty to boot!
¼ c. butter (browned) and chilled (5 mins. in freezer)
1¼ c. all-purpose flour + extra for dusting workspace
2 tbsp. vegetable shortening, chilled (10 mins. in freezer)
1 tbsp. sugar
¼ tsp. salt
4-5 tbsp. ice water (5 mins. in freezer)
(for assembling pie)
¼ c. whole milk
2 tbsp. sugar for topping tart
3 tbsp. sliced almonds
¼ c. sugar
4 tsp. all-purpose flour
1-2 tbsp. crystallized or candied ginger, minced OR 1/2 tsp. cinnamon*
4 c. pears, peeled, cored, and sliced thin (about 4-6 medium pears)
1 tbsp. lemon juice
2 tbsp. honey
4 oz. goat cheese, at room temperature (let sit out for about 30 mins.)
*I used the candied ginger and it was good but a little too zippy for my tastes. I think cinnamon would do much better in this recipe.
BROWN THE BUTTER
Melt butter over medium heat, swirling the pan as the butter melts, until butter is light brown. This should take about 5 minutes but watch it carefully so it does not burn.Pour melted butter into a bowl, then chill until solid (about 5 mins. in the freezer). This is a great tutorial on how to brown butter.
In large bowl, cut flour, butter, and shortening together with a pastry cutter or fork (don't overmix here). Add sugar and salt and mix in with a pastry cutter or fork until pieces are the size of peas. Sprinkle in 4-5 tbsp of ice water, 1 tbsp at a time, tossing with a fork until dough is moistened.Form dough into a ball.
On lightly floured parchment paper, flatten the ball of dough with your hands into a disk, then roll it from the center-out into about a 13" circle (does not need to be perfectly round) and set aside.
Combine sugar, flour and ginger (OR cinnamon if using). Add pears and lemon juice. Toss gently until the pears are coated.
In a small bowl, combine honey and goat cheese and spread over the dough, leaving 2-3” along outer edge of dough uncovered.Pour pear filling over goat cheese and gently spread into an even layer.
Fold edges of pastry over filling, making even creases.
Brush pastry edges with milk and dust with granulated sugar. Sprinkle the almonds over it.
Place tart (still on parchment paper) on a cookie sheet and bake 35-45 minutes, until the top is golden brown, then let cool 30-45 minutes on the parchment paper before serving.
Best eaten the day of, but will keep overnight on the counter. Beyond that, it should be kept in the fridge.