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
Ingredients
- 1 cup plain goat cheese, softened to room temperature
- 1 egg
- 3 tablespoons honey
- 1/2 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
Instructions
Notes
Alternatively, you can use pre-made puff pastry tart shells and fill them with the mixture rather than creating your own.
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.
Coconut Curry Cauliflower Rice Bowls by Kitchen Confidante
Pear and Blackberry Almond Cake by Floating Kitchen
Homemade Pumpkin Pasta by Bless this Mess
Melon and Raspberry Soda Float by Letty’s Kitchen
Ratatouille Lasagna by Flavor the Moments
Asian Chicken Lettuce Wraps with Carrots and Radishes by Vintage Mixer
Harvest Tortilla Soup by Simple Bites
Peach Muffins with Pecan Streusel by Cafe Johnsonia
I love these super simple tarts. And so glad you’re giving pears some loving, too! September is definitely a big transition month with respect to shopping and eating. One minute I’m grilling and the next I’m roasting up some squash!
This is so lovely, Shaina, and just like how we love to eat in September. I made similar little tarts yesterday, using up the last of the peaches.
Oh and amen to BLT’s, roasted vegetables and soups. I hope you try my harvest tortilla soup! Kids love it. 🙂
The tarts are unbelievably gorgeous! I could do some real damage to those! That light is also gorgeous. Best time of the year!
These tarts are just gorgeous and I love this combination! They’re so elegant and would be perfect for entertaining, too!
Such a lovely way to spend the weekends! You’ve capture my fig loving heart, Shaina! These lovely tarts are everything I adore.
So simple, so easy, so elegant, and what a wonderful combination of flavors. You had me at the goat cheese and honey. I love the rosemary with the figs, too!
So pretty! And simple. I’m all for that!
Love the gist cheese addition in these!! All of your fall meals sound perfect!
These tarts look sensational! I’m a big fan of goat cheese as an adult (not so much as a kid)
This looks SO delicious!
All of your fall meals sound perfect!
Love the gist cheese
Looking so yummy…. but I didn’t get delicious toast in the first try…..
I will try it again.
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Great
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Thank you very much for these great recipe!