Sweet and savoury flavours with perfect wine pairing
This caramelised pear tart combines the natural sweetness of ripe pears, the creaminess of goat’s cheese and the floral aroma of honey on a crispy puff pastry. A perfect interplay of sweet, savoury and buttery notes that can be wonderfully rounded off with a matching wine. A semi-dry Vouvray from the Loire has just the right balance between fresh acidity and fine residual sweetness to ideally complement the flavours of this tart.
Which wines go best with this meal?
This tart combines the fruitiness and sweetness of the pears with the light acidity and flavour of the goat’s cheese, while the honey adds an additional floral note. The perfect wine should therefore have a fresh acidity to balance the creaminess of the cheese, but also a subtle residual sweetness to harmoniously accompany the caramelised pears.
1. semi-dry Vouvray from the Loire (main recommendation)
➡ Why? A semi-dry Vouvray from the Loire impresses with ripe fruit, mineral freshness and a perfect balance of acidity and residual sweetness. Its notes of honey, quince and apple harmonise perfectly with the tart. ✔ Recommended region: Loire, France
2. sauternes from Bordeaux
➡ Why? The noble sweet structure of a Sauternes brings an elegant sweetness with notes of honey, apricot and vanilla, which combine perfectly with the caramelised pears and honey of the tart. ✔ Recommended region: Bordeaux, France
3. chenin blanc from South Africa (off-dry)
➡ Why? A semi-dry Chenin Blanc from South Africa combines a lively freshness with tropical fruit notes and honey flavours that blend harmoniously into the flavour of the tart. ✔ Recommended region: Stellenbosch, South Africa
The recipe:
Caramelized pear tart with goat’s cheese and honey
Cooking utensils
- 1 Baking tray with baking paper
- 1 Knife & chopping board
- 1 Pan for caramelizing the pears
- 1 Brush to coat the leaf dough edge
Ingredients
- 1 Roll of puff pastry Fresh or from the refrigerator
- 2 ripe pears cut into thin slices
- 100 g Goat cheese soft, mild
- 2 Tbsp honey
- 1 Tbsp butter
- ½ teaspoon cinnamon
- 1 teaspoon thyme leaves optional
- 1 Pinch of salt & freshly ground black pepper
- 1 Egg for coating the dough rim, optional
Preparation
Caramelize the pears:
- Melt the butter in a pan over a medium heat.
- Add the pear slices, sprinkle with cinnamon and add 1 tablespoon of honey.
- Allow to caramelize for approx. 5 minutes, turning occasionally.
- Remove from the heat and leave to cool slightly.
Prepare the tart:
- Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan-assisted).
- Roll out the puff pastry and place on a baking tray lined with baking paper.
- Tear the goat’s cheese into small pieces and spread evenly over the puff pastry.
- Arrange the caramelized pear slices on top.
- Season with thyme, a pinch of salt and pepper.
- Optionally, brush the edges of the puff pastry with beaten egg.
Bake & serve:
- Place the tart in the oven and bake for approx. 15-18 minutes until the pastry is golden brown and crispy.
- After baking, drizzle with the remaining honey and serve immediately.
Recommended side dishes
- Fresh rocket salad with walnuts
- Vanilla or cinnamon cream as a dessert option
- Nuts (roasted walnuts or almonds) as a topping
