The Past few weeks I feel like I have been slowly losing my mind. I just generally feel out of it. I think its the stress of my work and the upcoming holidays which I am wholly unprepared for. And because of that I have been really slacking around here. I am still cooking and baking, but I don’t have the mental ability to formulate cohesive sentences after working all day and still trying to lead a normal life. So my Blog Posts would have been something like this.
“ I made this Tart and it was good, it has pears in it. You should make it because it tastes good”
“I like pears, goat cheese and puff pastry, they taste good, and this is easy.”
I’m not kidding here people. That is what you would have gotten from me. So instead of making you want to reach through your computer screen and strangle me for my horrible sentence structure and grammar. I figured I should wait this out and wait until I could formulate a half way intelligent for you all. So I’m hopefully on the up and up, and should be posting more than one Blog post this week. So with out Further Ado, the Post I promised weeks ago.
Balsamic Goat Cheese and Pear Tart
1 Sheet of thawed puff pastry
1 1/2 cups of Left over Pears from THIS
5 oz of Goat Cheese
1 1/2 teaspoons of Dried Thyme
1/3 cup of Balsamic Syrup – Recipe below
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl combine the pears and thyme and set aside. Crumble the goat cheese over the puff pastry in a nice even layer and then top with the pears. Bake for 14-18 minutes or until the puff pastry is a nice golden brown. Drizzle liberally with the balsamic syrup all over the tart.
1 1/2 cups of Balsamic Vinegar
2 tablespoons of sugar
Cook Vinegar and Sugar over medium high heat until the mixture becomes thick and syrupy. About 10 minutes. Set aside to cool.