Roasted pear, leek and goat’s cheese tart
This pear, leek and goat's cheese tart is a delicious celebration of autumn produce. Not only is it so simple to prepare, it also looks incredibly impressive thanks to the gorgeous pear topping and lemon honey glaze!
- 30 mins preparation
- 35 mins cooking
- Serves 6
Print
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Ingredients
- 2 sheets ready-rolled shortcrust pastry
- 2 tbsp olive oil
- 1 leek, halved and finely sliced
- 1 tsp caraway seeds
- 1 clove garlic, finely diced
- 1 large handful baby spinach leaves
- 4 eggs
- 1/2 cup cream
- 2 pears
- 1 tbsp honey
- 2 tbsp lemon juice
- 150 g goat's cheese, sliced
- Fresh baby spinach and mixed herbs, to garnish
Method
- 1Preheat the oven to 190°C. Line a long, rectangular, loose-bottomed tart tin (or a 23cm round, loose-bottomed tin) with the pastry sheets. Trim to fit neatly, then chill in the fridge until required.
- 2Heat olive oil in a large frying pan and sauté sliced leek, caraway and garlic for 4-5 minutes over a medium-low heat until soft and just starting to caramelise. Add the handful of spinach leaves, stir through until just wilted, then remove from heat and leave to cool for 5 minutes.
- 3Whisk the eggs and cream together and season well. Quarter the pears and remove their cores. Mix the honey and lemon juice together.
- 4Place the pastry-lined tin on a heavy baking sheet. Fill with the cooled leek mixture, pour over the egg mixture, then arrange the pear and sliced goat's cheese on top. Bake for 25-35 minutes or until the pastry is well browned and the filling is set in the centre.
- 5Remove from oven and, while still hot, glaze all over with the honey and lemon mixture. Rest for at least 10 minutes before removing from tin. Slice and serve with a herb salad on the side.
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