Guest Post: Andrea from Kempt! ...A Recipe

Hello everyone! I'm so pleased to meet you here... I'm Andrea from Kempt, and I'm bringing you a tiny little taste of spring here for Moorea while she is on the mend. Our weather has been changing bit by bit, and as the river swells up by our house and creeps towards the door, there is no longer any denying that spring is coming. The temperature has flipped itself from a few degrees below zero to a few above, and though the nights are still chilly the mornings are uncompromisingly bright and hopeful. This little tart tastes like the perfect foodie balance of the weather - the rich cheese and buttery crust broken up by the sweet springy pear, anchored by the green aromatic chives and rosemary. These would be amazing for breakfast or brunch, or tucked into the first picnic basket of the season. Enjoy!

{As usual, all changes to the recipe are noted with an asterisk and annotated at the end of the recipe. This recipe adapted from the Fig and Goat Cheese Tart recipe from Donna Hay's "Seasons".}

1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
2 tablespoons ice water (more if dough won’t stick together)
8 3-4 inch fluted tart pans with removable bottoms
125g soft goat cheese
1 large Bosch pear cut into slices *
3 eggs
3/4 cup whipping cream**
1 tablespoon chopped chives
1 tsp rosemary***
1/4 cup finely grated parmesan
sea salt and cracked pepper

Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps.**** Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface, cut circles approx. 1/2 inch larger than the tart pans, press each into a pan. Pierce crusts all over with fork. Freeze crusts 30 minutes.
Preheat oven to 355 degrees. Divide the goat cheese evenly among the tart pans in small dobs. Place the eggs, cream, chives, rosemary, parmesan, salt and pepper in a bowl and whip until well combined. Spoon egg mixture over cheese in each tart pan and arrange 2-3 slices of pear on top of tart. Bake for 25 minutes or until puffed and set. Cool to room temperature.
* this recipe originally calls for Mission figs. I'm not a big fan of figs, and they aren't really easy to find out here, so easy peasy.
** it also calls for "single pouring cream"... I don't know what that is, and I figure if you're gonna eat goat cheese and parmesan, a little whip cream isn't going to hurt you.
*** and it doesn't call for rosemary at all. But I love it.
****I don't own a food processor, so this was just blended with a pastry cutter and a knife. Worked out just fine.


Hannah Ruth said...

this looks delicious, I'll have to remember to pick up the ingredients next time I go grocery shopping!

kelly ann said...

Ohmygoodness, YUMMY. This looks absolutely delicious, thank you for sharing! :)

shannon*bear said...

Um, this looks so fantastic! So excited to try it!

tschitschi said...

Mhm, that sounds like a recipe for me!

Rachell Taylor said...

I'll have a few of those please. Thanks for sharing the recipe, I'll try and make these this weekend!

danielle said...

i adore any combination of goat cheese and pear but these babies look particularly divine! thank you for sharing!

Bridget said...

that looks delishhhhhhh.