Goat’s Cheese, Pear, and Pancetta Tarts from ‘The New Easy’
This week, we’re spotlighting recipes from The New Easy: 135+ Clever Solutions and Flavor-Packed Recipes for Weeknights and Weekends by Donna Hay (HarperCollins). Hay is an Australian cookbook author and has her own magazine. Try the recipe at home and let us know what you think!
Photograph by William Meppem
By Donna Hay
Goat’s Cheese, Pear, and Pancetta Tarts
Serves 4
2 sheets (400 grams/14 ounces) store-bought shortcrust pasty, thawed
200 grams (7 ounces) firm goat’s cheese, sliced
1 firm Beurre Bosc (brown) pear, cut into thin wedges
16 thin slices round pancetta
16 thyme sprigs
30 grams (1 ounce) butter, melted
2 tablespoons maple syrup
Cracked black pepper
Preheat oven to 200°C (400°F). Trim the edges of the pastry and cut into four 24cm x 12cm (9 ½ inch x 4 ¾ inch) rectangles. Place on a baking tray lined with non-stick baking paper. Top the tarts with goat’s cheese, pear, pancetta, and thyme sprigs. Combine the butter and maple syrup and drizzle over the tarts. Sprinkle with pepper and bake for 15–20 minutes or until the pastry is golden.
Reprinted with permission from The New Easy by Donna Hay (HarperCollins).
More easy party recipes:
Spicy Prosciutto Cheese Straws
Martha Stewart’s Swedish Meatballs
