Last weekend while my husband and I were out grocery shopping, he asked if I could make a pear & parmesan tart.
“Of course, I can. “Do you have a recipe?”

“No, I saw a photo, but I don’t know where, and it was in French.”

My reply? “No problem, I’ll wing it.”

His? “Oh, can you make wings too?” 🥴

I looked up recipes for said tart, but in the end, I actually did wing it.
It was amazing and, although a little time consuming, definitely worth it.

Pear & Parmesan Tart

Start this delish dish with your favorite savory dough recipe, plus the addition of one tablespoon thyme leaves and one tablespoon freshly grated parmesan cheese at the end. Flatten the dough into a disc and refrigerate for about an hour.

Of course, if you’re in a pinch for time, you can always use a store-bought pie crust.

Ingredients

  1. 2 tablespoons thyme leaves (one for the crust and one for the pears)
  2. 6 ripe but firm pears, peeled, cut in half and then in quarters, not too thin.
  3. 2 or more tablespoons freshly grated Parmesan cheese
  4. 4 strips of maple bacon, cooked, cooled and crumbled
  5. ¼ cup chopped pecans
  6. ¼ cup dried cranberries
  7. 3 tablespoons brown sugar
  8. 4 tablespoons butter
  9. Maple syrup to drizzle when serving

Instructions

  1. Melt butter in a skillet on medium to low heat.
  2. Add pears and brown sugar.
  3. Stir gently until pears are soft but not falling apart
  4. Add 1 tablespoon thyme leaves.
  5. Transfer pears to a large bowl and then gently stir in the bacon, cranberries, and pecans. 
  6. When you are ready to bake, roll out the dough and place it into a buttered tart pan with a removable bottom.
  7. Sprinkle your crust with a tablespoon of Parmesan (even if you are using a store-bought crust).
  8. Use your hands to place pears and all the other yummy stuff into the tart pan. (Yes, it’s going to be messy, but look at how pretty it is!)
  9. If you’re feeling extra cheesy, sprinkle some on top. 😉
  10. Bake for approximately 25 minutes or until your crust is golden. 
  11. Let the tart cool a little before removing the pan.

I served this at room temperature with a drizzle of maple syrup and a lovely glass of a Washington State Merlot. The two were perfect together, like long time friends! This wine has nice tannins, is dry, and not too fruity. It helped with the balancing act between sweet and savory!

But this parent and parmesan tart does not have to be hot! I also ate a piece cold from the fridge the next day after my walk, so good!

Karen Sagaspe is a Rhode Island native who enjoys food, wine, entertaining and travel. Cooking for friends and family is one of her favorite things to do. She has traveled extensively, lived in Florida, Paris, France, and Cape Town, South Africa. When she isn’t in the kitchen, Karen is probably reading a book surrounded by her two Shih Tzu.