This Week’s Recipes
PEAR TART WITH GOAT CHEESE, ROSEMARY & HONEY
This pear tart with goat cheese, rosemary and honey is a simple fall dessert that is delicious and can be on your table in 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: Pear Tart
Author: Ali Randall
1 sheet of frozen puff pastry, thawed
2 pears, cut into 1/4 inch slices
1/4 cup lemon juice
4 ounces goat cheese
Fresh cracked pepper
Fresh rosemary leaves, chopped
Preheat the oven to 450° F. Line a cookie sheet with parchment paper.
Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown.
Cool for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped rosemary and cracked pepper.
Use parchment paper for easy cleanup
Parmesan Oven Baked Tomatoes
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.
3 large ripe tomatoes halved
1 slice of bread or 3/4 cup fresh breadcrumbs
1/4 cup freshly grated parmesan cheese
1 clove garlic minced
1 tablespoon olive oil
3 tablespoons of fresh herbs (parsley, basil and oregano (or 1/2 teaspoon each dried basil & dill)
salt & black pepper to taste
Preheat oven to 400 degrees F.
Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don’t become mushy.