A recipe for a pear and fig tarts with a creamy honey and goat cheese cheesecake bed, topped with the last of summer’s rosemary.
Each weekend we pull up and pile out, four kids, two adults. There’s a gentle roar that accompanies the crowded space, people’s voices as they wander through the aisles, a harmonica sounds from one corner, bagpipes on the next. In the center of the market an acapella group sings between the rows of stalls as shoppers sit and break from collecting their groceries.
Every stall illustrates what the weather has been telling us for the past two weeks. Tomatoes and courgettes are piled high alongside apples and winter squash. A pumpkin and a watermelon are sold side by side. I sigh a little thinking of how each week brings us closer to the end of market season. The produce that grows well in the summer heat will start thinning, becoming harder and harder to find as we wander through the market. The vendors tables currently sagging under the weight of the harvest will become smatterings of produce again as they were in spring, then disappearing altogether.
At home, our meals have taken on this same quality. We’re alternating between BLTs and comforting soups, fresh salads and roasted root vegetables as the nights grow cooler and turning the oven on in the evening sounds comforting again.
The final summer figs and herbs meet the first pears of the autumn harvest here. Tangy goat cheese provides a cheesecake-like base to these pastries, which can be as easily consumed for breakfast as they can for a post-dinner dessert.
Pear and Fig Tarts with Goat Cheese and Honey
- 1 cup plain goat cheese, softened to room temperature
- 1 egg
- 3 tablespoons honey
- ½ teaspoon vanilla
- 2 sheets puff pastry dough
- 5 thinly sliced pears or a handful of fresh figs
- 1 tablespoon of honey for topping
- 1 teaspoon chopped fresh rosemary
- Preheat oven to 425ºF. Line a baking sheet with parchment.
- In a medium bowl, beat together goat cheese, egg, 3 tablespoons of honey, and the vanilla. Place in the refrigerator while preparing the puff pastry.
- Roll the pastry slightly and cut into ten 4-5" squares. Score a border into the pastry squares about ½" from the edge being careful not to cut all the way through. Dock the center of the square with a fork.
- Spread the cheese mixture into the inner square of each pastry piece. Top with a half pear fanned across the opening. Refrigerate or freeze for 10 minutes before baking.
- Bake at 425ºF for 10 minutes, then turn down the oven to 375ºF and continue baking another 10-15 minutes until pastry is golden brown and pears are soft and tender. Remove from oven and allow to cool slightly.
- For fig tarts, arrange sliced fresh figs across the top of baked tart. Drizzle with honey and sprinkle with chopped rosemary before serving.
It’s time for Eat Seasonal again. Check out what everyone is making with September’s bounty, and follow along on social media using #eatseasonal.
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