Pear and Goat Cheese Phyllo Tart
Ingredients
- 1 roll (8 ounce) phyllo dough, thawed as per package instructions
- 1 pear, thinly sliced
- 4 ounces goat cheese, chilled and sliced
- 8 tablespoons butter, melted and divided
- Custard:
- ¾ cup milk
- 2 eggs
- ½ cup granulated sugar
- 1 tablespoon vanilla
- pinch kosher salt
- Topping Ideas:
- honey
- fresh thyme leaves
- flaky salt
- chopped pistachios, optional
Instructions
- Pre-heat the oven to 350°F. Brush 2 tablespoons of melted butter on the bottom of the sheet pan. Set aside.
- Layer phyllo dough 2 sheets at a time. Crinkle them together to create folds, like an accordion. Lay the folded dough on the prepared baking pan, placing them close together. Brush the remaining melted butter in the gaps and fill with the goat cheese and pear slices. Bake for 10 minutes.
- Meanwhile, make the custard by combining milk, eggs, sugar, vanilla, and salt in a bowl. Remove the pan from the oven and evenly pour custard over the tart. Transfer the pan back to the oven and bake for 20-25 more minutes, or until golden brown.
- Remove tart from the oven, drizzle with honey, and finish with a sprinkle of fresh thyme, flaky salt, and pistachios, if desired. Enjoy!