Tuesdays with Dorie: Pear, Goat Cheese and Walnut Tart from Baking with Dorie

Individual sized Pear, Goat Cheese and Walnut Tart from Baking with Dorie on a baking tray lined with parchment paper.

This week’s Tuesdays with Dorie recipe is Pear-Comté Tart from Dorie Greenspan’s Baking with Dorie.

I already had some dough in the fridge leftover from another project so this was a perfect project in between other cooking and baking last weekend. Having pears on hand that needed using/ eating but no comté, I was happy to see some variations on the recipe suggested by Dorie including with goat cheese. I happen to have some crumbled goat cheese in the fridge too so went with Pear, Goat Cheese and Walnut Tart.

And of course, I made individual tartlets. I had enough dough for two 4-inch tarts (mine are similar to these <<< affiliate link but I highly recommend tart pans with removable bottoms) and the dough was a *touch* too thinly rolled out which resulted in a darker bake than I would have liked (but totally within the realms of the “French bake” (what Dorie explains is that pastry in France is generally baked much darker golden brown than we bake ours in North America).

Pear, Goat Cheese and Walnut Tart from Baking with Dorie on a baking tray lined with parchment paper.

Because these are quite shallow tart pans, the finished product wasn’t a tall quiche-like tart but a delicate tart that was tasty and quite pretty in its own way (note to self: this particular brand of goat cheese crumbles didn’t melt…).

I loved this version but when I have comté on hand, will make the pear-comté version as well. Love sweet/ salty combos! It’s my absolute favourite cheese <3 From cheese.com:

Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow’s milk used is mainly from Montbeliarde Cattle or French Simmental (or crossbreeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months

Get the recipe for Pear-Comte Tart from Baking with Dorie on p 309 of Baking with Dorie.

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Baking with Dorie cover.

 

Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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