What could be better than a pear, fig and gouda tart made with delicious gouda from Wisconsin Cheese? This appetizer is heavenly and one of my favorite mini tart recipes.
A few years ago 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
What You Need for this Tart
You will need a prepared pie crust, egg, pears (I used Bosc), fresh figs, date syrup, balsamic reduction, fresh rosemary, and Gouda cheese. (I used Marieke Gouda from Wisconsin Cheese.)
How to Make this Pear, Fig and Gouda Tart
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 the 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 the 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 the oven just until cheese melts.
After removing from the oven, immediately distribute pears and figs on top of the cheese in tarts.
Drizzle with balsamic reduction and garnish with a piece of rosemary. Eat warm.
Pear, Fig and Gouda Tart
- 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!
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. A huge thank you to Wisconsin Cheese for sponsoring the #MomBlogTourFF!