Easy peasy Pear and Goat Cheese Puff Pastries. Perfect for entertaining, a potluck, and are made in under 20 minutes! The pine nuts add a great level of crunch.
I’m kind of obsessed with pears right now. Maybe I wasn’t looking very well before, but there are a ton of different varieties out there waiting to be sampled.
Z&I love a ripe Comice Pear, I will demolish a juicy ripe Bartlett, or bake it up in a warm vanilla pear crisp. Here I went savoury over sweet. It was a lovely little treat and very simple to throw together.
Any pear will do for this recipe. I ended up using small Red Pears that I picked up from Vancouver Winter’s Farmer Market at Nat Bailey Stadium. I love this market. Go check it out one Saturday!
Easy peasy Pear and Goat Cheese Puff Pastries. Perfect for entertaining, a potluck, and are made in under 20 minutes!
- 6 pre-made puffed pastry shells, such as Tenderflake brand
- 3 small pears, cored and cut into quarters
- 112 gr Chèvre (soft goat’s cheese), one small package
- 1/4 cup pine nuts
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
- 3 sprigs fresh thyme
Bake pastry shells as per package directions. Remove from oven and set aside to slightly cool. Reserve lids for another use.
Meanwhile, take a small dry skillet and lightly toast pine nuts on med-low heat for 5-7 minutes. Once they become fragrant they’re done. Remove nuts from pan and set aside.
Heat a skillet to medium heat. Add butter, thyme, and pear pieces. Cook, while stirring occasionally, until golden brown. About 7-10 minutes. Season lightly with salt and pepper. Remove from heat and set aside.
To assemble, fill each pastry shell with 1/6 of the goat’s cheese. Top with pear slices and pine nuts.