Blueberry Pear Goat Cheese Tart. Take flaky phyllo dough and tops it with tangy goat cheese, sweet blueberries and pear slices. Drizzle it with honey to create a delicious brunch treat!
It’s day 3 of #BrunchWeek! Thanks for joining us!
As the weather warms, my thoughts turn toward eating more fruit. Soon I can pick mulberries. raspberries, strawberries and blueberries aren’t far behind.
Who can wait? Fortunately many fruits are available year round. You can find just about anything you like either as fresh, frozen or canned.
For this recipe I did a combination of canned pears, fresh blueberries and blueberry goat cheese. You can use plain goat cheese and add blueberry jam instead.
Remember to brush the exposed puff pastry crust edges with egg wash for crispy, not burnt crust!
When you make a Blueberry Pear Goat Cheese Tart at home, you not only get to choose the size of the pieces…you get first bite!
Drizzled with honey is the way to go. You can switch it up by using hot honey or buckwheat honey for a different taste.
Don’t forget to scroll down for our group’s links to more great brunch ideas!
Here’s today’s recipe. Blueberry Pear Goat Cheese Tart
Blueberry Pear Goat Cheese Tart
Ingredients
- 1 sheet puff pastry, thawed
- 1 each egg (beaten with water for egg wash)
- 8 ounces goat cheese softened, (plain or blueberry)
- 1 15 ounce can pear halves in pear juice
- 1 cup fresh blueberries
- 6 sprigs fresh thyme leaves or 1 tablespoon dried thyme
- 1/2 cup honey for drizzle
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 400 degrees. Line a cooking sheet with parchment paper.
- Roll puff pastry on a lightly floured surface to 9x12 size. Place puff pastry sheet onto prepared cooking sheet. Lightly score sheet 1 inch from edge. Be careful not to cut all the way through.
- Drain pear halves, reserving juice. Slice pear halves into 1/4-inch slices. Drain on paper towels.
- Place whole blueberries into reserved pear juice. Gently smash blueberries with a fork. Stir.
- Place pieces of goat cheese inside the partitioned square. Top with pear slices then blueberry pieces. Sprinkle with thyme.
- Brush edges with egg wash.
- Bake at 400 degrees for 20 to 25 minutes until edges are golden brown and crust is thoroughly baked and not soggy. Cool on wire rack.
- Drizzle with honey and sprinkle with lemon zest. Garnish with thyme sprigs and fresh blueberries if desired.
More Brunch Recipes:
- Egg and Green Chile Molletes from A Kitchen Hoor’s Adventures
- Strawberry Meringue Cake from Art of Natural Living
- Air Fryer French Toast Muffins from Blogghetti
- Chopped Salad with Bacon and Blue Cheese from A Day in the Life on the Farm
- Blueberry Pear Goat Cheese Tart from Cindy’s Recipes and Writings
- Chocolate Chip Scones from Hezzi-D’s Recipe Box
- Carrot and Cheddar Gratin from Karen’s Kitchen Stories
- Sun-Dried Tomato Muffins from Jolene’s Recipe Journal
