Have you made new years’ resolutions yet? Healthier eating is one of mine, but I’m trying to be realistic about it. My sister tried to rein me into Whole 30 this month, but any diet that tries to eliminate bread feels suspicious to me. Also, I find it really weird that strips of heart disease (i.e. bacon) are allowed and pebbles of life (i.e. lentils) aren’t. Tonight I’m giving the bird to Whole 30 and making a lentil stew.
I love and hate resolutions. They feel so fresh and hopeful. But then there’s so much personal growth I feel I need to do and I have too keen a knowledge of my wimpy will power, so looking at the long list of resolutions I’ve made just makes me want to curl up in a basket of warm laundry and eat something sweet. That’s where this tart comes in. It’s a babe of a dessert, indulgent in its perfect marriage of flavors. The sugar in it is minimal. You can add more if you wish, but that’s between you and your resolutions. Eat it with friends over a bottle of port and you will have done more for your well-being than Whole 30 could ever promise. At least I like to think so. I’ll make a definitive conclusion in 28 days when my sister emerges from her bread-less existence either glowing and goddess-like or dispirited and ravenous.
Wine-Poached Pear and Goat Cheese Ricotta Tart
-Pie dough (I use this recipe and follow the suggestion to replace some of the butter with shortening).
For wine poached pears:
-Two large pears (I used red but any variety would be good. If I used a green pear, though, I’d probably use a white wine to poach)
-Half a bottle of red wine
-An assortment of cinnamon sticks, star anise, cardamom pods, fresh ginger, whole cloves, or ground versions of any of those things
-optional: sugar to taste
-1 cup goat cheese
-1 cup ricotta
For streusel topping:
-1/2 cup of walnuts
-1/2 cup brown sugar
-1/4 cup cold butter cut in cubes
2. Preheat oven to 350F.
2. Shape pie dough into a tart pan, cover with wax paper and fill with pie beans or weights. Par-bake for 12 minutes.
2. Slice pears lengthwise and set aside. Heat up wine with spices to a boil, add pears, lower to a simmer.
3. Mix goat cheese, ricotta, and honey together until combined and creamy in a bowl with a spoon or in the bowl of a standup mixer.
5. To make streusel topping: place walnuts, brown sugar, and butter together in a food processor and pulse until walnuts are chops into small pieces.
4. Remove pears from wine (you can reserve the wine and boil it down for syrup) and place the pears in a layer in the par-baked pie crust. Spoon the goat-cheese, ricotta mixture over and smooth it over.
5. Bake for 30-40 minutes taking it out at the 20 min mark to sprinkle the streusel all over.
6. Let it cool down on the stove top and then chill in the fridge for at least an hour.
Happy Feast of St. Basil, patron of the order of priests that founded my alma mater.
“A tree is known by its fruit; a man by his deeds. A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love.”