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[Photograph: Sara Remington]

A fruit and cheese galette would be another way to describe this tart from Teeny's Tour of Pie: A Cookbook. A traditional tart, baked in a tart pan, would require more effort than this recipe demands; lucky for us, it's a lovely mix of whole wheat crust, fragrant pears, and tart goat cheese, folded together to seal in the juice.

Tips: This dessert is built on contrasting textures, between the crust and fruit, the fruit and cheese, and the cheese and crust. If you're looking for a uniform softness in the fruit, peel your pears. Leaving the skin on adds a little more texture to the filling, plus it's less effort for you. We recommend skin-on.

Tweaks: If you prefer a tarter tart, add more goat cheese. If you're looking to add more sweetness, drizzle with a salted caramel sauce.

As always with our Bake the Book feature, we have five (5) copies of Teeny's Tour of Pies to give away.

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