Almond-Thyme Tart with Pear Compote and Chèvre
Organic Packham pears are a firm, sweet pear available in spring. If you bake this in other seasons, use d'Anjou or Bosc.
- 3 1/2 cups almond flour Add to list
- 2 teaspoons chopped fresh thyme, divided Add to list
- Salt and pepper, to taste Add to list
- 5 tablespoons olive oil, divided Add to list
- 1 egg Add to list
- 3/4 cup thinly sliced shallots (about 3) Add to list
- 4 firm-ripe pears – peeled, cored and medium diced Add to list
- 3 tablespoons honey, or to taste Add to list
- 1/4 cup champagne or white wine vinegar Add to list
- 1/4 cup water Add to list
- 1 (8 ounce) log fresh chèvre, at room temperature Add to list
- 1/2 cup sour cream Add to list
Combine almond flour, 1 teaspoon thyme, salt and pepper in a food processor; pulse to combine (or mix by hand). Add 4 tablespoons oil and egg; pulse until mixture holds together when pinched between your fingers. Press dough evenly into the bottom and sides of n 11-inch tart pan. Freeze for 15 minutes.
Bake crust until golden brown, 20 to 25 minutes. Allow to cool completely.
Prepare pear compote by heating remaining oil in a pan over medium heat. Add shallots and cook until soft, about 5 minutes. Stir in pears, remaining thyme, honey, vinegar and water. Simmer until pears are tender and sauce has thickened, about 15 minutes. Season with salt and pepper; cool completely.
To assemble tart, combine chèvre and sour cream until smooth and spread over tart shell. Spread pear compote over top in an even layer. Cut into wedges and serve.
The shell and compote may be prepared one day in advance and kept refrigerated until ready to assemble.
Each serving: 440 cal, 33g fat (7g sat), 35mg chol, 270g sodium, 27g carb, 6g fiber, 13g sugars, 14g protein
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