Author Notes
I love the mixture of sweet and savory. Goat cheese and ricotta are always great with pears. This a nice summer or fall recipe. Serve with a nice side salad —MarieGlobetrotter
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Ingredients
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2
sheets of puff pastry, defrost
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3 sprigs
thyme
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1 tablespoon
honey
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1 tablespoon
lemon juice
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1/2 tablespoon
grainy mustard
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1/2 tablespoon
hot mustard
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1-2 handfuls
walnuts
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1
pear
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50g
fresh goat cheese
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50g
fresh ricotta cheese
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Salt and pepper
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Splash
Honey
Directions
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Preheat oven on 425F
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Peel the pear and cut into thin slices. Then coarsely break the nuts into pieces.
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Crumble the goat cheese and ricotta. In a bowl, gently mix both cheese with a wooden spoon.
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Whisk together maple syrup, lemon juice, and mustard. Wash the thyme and pluck off the leaves. Add to the mustard dressing. Season to taste.
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Spread two sheets of puff pastry on a floured surface. With a rolling pin, thin out the dough. Press the dough into a pie plate, cover bottom and sides.
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Spread out the pear slices. Add the walnuts, then spread out the crumbled goat cheese and ricotta evenly on the dough. Drizzle with the mustard dressing.
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Bake the pie for 20 minutes then grill for three minutes until golden. Take the pie out of the oven and let cool a little. Before serving, add drizzle some honey on top.
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