I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Wisconsin Cheese products to facilitate my review. All thoughts are my own.
What could be better than a pear, fig and gouda tart made with delicious gouda from Wisconsin Cheese?
Last month I was invited to participate in the Mom Blog Tour, heading to New York City to meet with a handful of amazing brands. One of those brands was Wisconsin Cheese, the “exclusive dairy” of the Mom Blog Tour Summer Fancy Food Show 2016, and the brand name of the Wisconsin Milk Marketing Board.
It was fascinating to learn that 99% of Wisconsin milk goes into making cheese, and 99% of farms in Wisconsin are family owned. They obviously know what they are doing, because Wisconsin has won more awards than any other state or country for their delicious Wisconsin Cheese! In fact, 25 % of the cheese in the US comes from Wisconsin.
Tasting so many glorious cheeses got me thinking about what I might make when I got home. Wisconsin Cheese is so creative, they even had cheese pairing tins for us. Aren’t these adorable?
Inside was all kinds of deliciousness!
Wisconsin Cheese sent me a fabulous package of cheese (which you can enter to win below!) and challenged me to get creative with one of the cheeses they sent me. Which cheese to use was a hard decision! They sent Wisconsin mozzarella, blue, gouda, and cheddar. I decided to go with the gouda, though I have a few ideas up my sleeve for the other cheeses, too. You can do so much with Wisconsin Cheese!
Pear, Fig & Gouda Tart
Ingredients
1 prepared pie crust
1 egg yolk
2 Bosc pears
4 fresh figs
3 Tbsp date syrup
3 Tbsp balsamic reduction
4 small sprigs of fresh rosemary
Gouda cheese (I used Marieke Gouda from Wisconsin Cheese)
Directions
Cut circles of pie crust about 1 inch larger than tart pans. I used a bowl a little larger than the pan, but you could also just judge about an inch extra all the way around. Rustic style tarts are very forgiving!
Fit in pan and make a crust up the sides.
Whisk egg yolk, and brush over crust.
Bake at 400 degrees for 10 minutes.
While tart shell is baking, thinly slice pears and slice each fig into 4 pieces.
Spread fruit out on foil and drizzle with date syrup. Broil until date syrup is bubbly and fruit is tender.
Thinly slice cheese. (We nibbled as we sliced. How can you not? So delicious!)
Remove crusts from oven when done, filling each with slices of Gouda.
Place back in oven until cheese melts. Remove from oven.
Immediately distribute pears and figs on top of cheese in tarts.
Drizzle with balsamic reduction and garnish with a piece of rosemary. Eat warm.
- 1 prepared pie crust
- 1 egg yolk
- 2 Bosc pears
- 4 fresh figs
- 3 Tbs date syrup
- 3 Tbs balsamic reduction
- 4 small sprigs of fresh rosemary
- Gouda cheese I used Gouda from Wisconsin Cheese
-
Cut circles of pie crust about 1 inch larger than tart pans.
-
Fit in pan and make a crust up the sides.
-
Whisk egg yolk, and brush over crust.
-
Bake at 400 degrees for 10 minutes.
-
While tart shell is baking, thinly slice pears and slice each fig into 4 pieces.
-
Spread fruit out on foil and drizzle with date syrup. Broil until date syrup is bubbly and fruit is tender.
-
Thinly slice cheese.
-
Remove crusts from oven when done, filling each with slices of Gouda.
-
Place back in oven until cheese melts. Remove from oven.
-
Immediately distribute pears and figs on top of cheese in tarts.
-
Drizzle with balsamic reduction and garnish with a piece of rosemary. Eat warm.
It’s Wisconsin Cheese Giveaway Time!
Carol Yemola says
I love Provolone and Cheddar.
Liza @ Views From the 'Ville says
My two favorite cheeses are a really great sharp cheddar or Gouda. 🙂
Tiffany @ Living Sweet Moments says
Oh my goodness! that recipe looks amazing! I love the sweet combination of fruit paired with gouda. Will definitely give it a try!
Reesa Lewandowski says
I have never actually had a fig! What a delicious way to enjoy this cheese! This is so beautiful!
Candice says
We love the Pepperjack cheese.
Lisa Williams says
We love extra sharp cheddar cheese.
Melissa says
I love Gruyere cheese!
GT says
My favorite cheese is aged cheddar.
Rana Durham says
i love munster cheese.
Judith says
gruyere!
Shelly Leatham says
I never met a cheese that I didn’t like! I guess sharp cheddar is my current fave though!
Jackie says
My favorite cheese is swiss cheese.
Thank you!
Pam says
MMMM these look delicious! I can’t wait to try this recipe!
Debbie Welchert says
I love sharp cheddar and pepper jack cheese.
David says
I like pepper jack. It is one of the few varieties that I eat by itself. I also love it on baked nachos and grilled cheese sandwiches.
alice f says
My favorite cheese is Pepper Jack!
hannah says
my favorite cheese is smoked gouda.
Jeffrey says
Let me start off by saying that I love cheese and my favorite is Gruyere, it has a great texture and a distinctive flavor.
Alyssa @ Arts and Crackers says
This looks divine. Everything sounds like it will pair so nicely. Yummy!!! Great idea.
Jennifer Essad says
colby jack
Tamra Phelps says
I could live on cheese! If I had to pick just one, I might go with a really good Swiss. But it would hurt to let go of all the others, lol.
Kristen says
I love Havarti, Cambozola and Crescenza.
Dandi D says
I just like cheese, period, but if I have to pick a favorite it would be white cheddar.
Annamarie V says
My favorite cheese is brie but I do love to try different kinds especially from local cheesmakers while traveling.
Heather S says
I love blue cheese!
Jeanna says
Cheddar cheese is my favorite!
Allison Swain says
Mozzarella.
Thanks for the chance to win this
latanya says
I like blue cheese
DJ says
I love Swiss cheese.
laurie murley says
I love mozerilla the most
Lauren says
I like Cheddar cheese.
Pat says
Your tarts look so fabulous! We have a fig tree–yes a fig tree grows in Colorado–lol–and I can’t wait to make this!
Kelly Stilwell says
Thank you, Pat!! I wonder if I can grow figs in Florida. I could eat them every day! Please let me know how your tart turns out!. I so appreciate your visit!
Karly says
These tarts are amazing! Thanks for linking up with What’s Cookin’ Wednesday!
NFL 17 coins says
The material is very fascinating
NFL 17 coins http://www.nerveswithcurvesblog.net/blogs/post/19674
Austin Hanczarek says
This sounds great, I would love to try the Gouda