1pie-crust doughhomemade or thawed pre-made frozen
5ounceschèvreroom temperature
2Concorde or Anjou pearssliced into ¹â„₃-inch pieces
⅔cupfresh figsde-stemmed and sliced
3tablespoonhoney
3tablespoonolive oil
2tablespoonfresh rosemaryroughly chopped
¼teaspoonsalt
2tablespoonfeta cheeseplus more for garnish
Instructions
Preheat oven for 350°F.
Roll out pie-crust dough and place inside a lightly greased and floured tart pan. Push dough against edges and into the corners of pan; remove and discard excess.
Spread chèvre evenly across the bottom.In a small mixing bowl, toss pears, figs, honey, oil, rosemary and salt.
Using your hands, arrange pears and figs over chèvre, first layering pears along the outer edge and adding figs as you move inward. Brush entire top of tart with remaining honey-herb mixture; sprinkle Feta on top.
Bake for 22 to 25 minutes, until crust is golden brown.
Let cool. Remove from pan, garnish with more Feta, cut into slices and serve.
Notes
- Pie dough: You can use a store-bought or homemade pie dough (recipe on my site).- Pears: I used specific pears that would cook and hold up in the oven. You can swap, but I can't guarantee how they will hold up.