Spiced Pear & Goat Cheese Tarte with Mustard Cream
Author: 
Serves: 4-6
 
Ingredients
Mustard Cream
  • 6 Tbsp whipping cream
  • 3 Tbsp grainy Dijon mustard
  • 1½ Tbsp regular Dijon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp honey
Pear Tarte
  • ½ package puff pastry, defrosted and rolled on a four dusted work surface, into a 10″ square*
  • 1 egg, beaten with 1 Tbsp milk (egg wash)
  • 1 large, firm but rip pear, halved lengthwise and cored
  • 1 Tbsp olive oil
  • ⅓ tsp cayenne pepper
  • 2 cups baby arugula
  • 4 oz crumbled stilton or goat cheese
*If you want to use the whole package of puff pastry, just double the recipe.
Instructions
  1. Whisk all mustard cream ingredients together in a small bowl. Season with salt and pepper and set aside.
  2. Preheat oven to 375°F. Place pastry on a parchment lined baking sheet. Score the pastry by cutting only halfway through, around its entire edge with a sharp knife, to make a ½˝ border. Brush the border with the egg wash. Fold the edges up at the score line and crimp with a fork. Brush this new edge with more egg wash.
  3. Cut pear halves vertically into thin slices and toss with olive oil and cayenne pepper. Scatter arugula over puff pastry sheet. Top with pear slices and then cheese.
  4. Place in the lower third of oven and bake for about 25 minutes until cheese is melted and pastry is crisp brown. Remove from oven, place on cutting board and cut into eight pieces. Drizzle with room temperature mustard cream.
Recipe by Bistro OneSix at https://bistroonesix.com/spiced-pear-goat-cheese-tarte-with-mustard-cream/