Mother’s Day Brunch Recipe: Pear & Brie de Chevre (goat milk Brie) Tart

May 2, 2012 Katja Presnal

Mother’s Day Brunch Recipe: Pear & Brie de Chevre (goat milk Brie) Tart

Welcome to Holiday Headquarters! I’m joining with several other bloggers with a series of posts of spring and summer holidays and giving you tips how to celebrate them.

Pamper Mom with Food

Whether it’s breakfast in bed, or Mother’s Day brunch, there is nothing like pampering mom with great food. And better yet when it’s made with love. I’m sharing with you a pear and goat cheese tart recipe which I developed and baked for my mother when she visited us the first time here in Sweden. It’s easy to make – usually my 9-year old son can makes it with me, but kids might not like it for the goat cheese flavor. I think this would make a perfect tart for Mother’s Day brunch, and it’s easy to take along for large family potlucks. mother's day brunch I created this pear and goat cheese tart from ingredients I had on hand and it has become one of my favorite tarts. The best: by adjusting the crust recipe you can make it more savory or sweet depending when you want to serve it. It’s equally good with either crust; with a typical quiche crust or with sweet pie or tart crust. You can also add the cheese first and then the pears and then top it with brown sugar coated pecans, but can you believe I couldn’t find pecans from the grocery store, so almonds it is this time, and they are equally good. I also liked hiding the pears inside the tart! I use Le Brie de Chèvre, goat milk brie for the recipe instead of goat cheese, it gives it nice flavor, but not too strong. If mom truly loves goat cheese, I recommend the Pear & Brie de Chèvre Tart with the Spinach Goat Cheese & Beet Salad and pairing it with Gewurztraminer white wine, for example Castoro Cellars 2010 Paso Robles Gewürztraminer. But if that goes too sweet – chardonnay works just fine, like my favorite inexpensive chardonnay, the Kendall Jackson Chardonnay Vintner’s Reserve.

Pear & Brie de Chevre Tart Recipe

Ingredients needed for the Pear & Brie de Chèvre (goat milk Brie) Tart: CRUST 1 stick of butter, softened 1/3 cup sugar 1 cup flour FILLING 1/3 cup Crème fraîche (or sour cream) 2/3 cups natural Greek yoghurt (strained if needed) 1 egg 4 fresh pears, sliced 1/3 cup sliced almonds 1/2 cup goat cheese, cut in small chunks 1. Heat oven to oven to 425°F 2. Beat butter and 1/3 cup sugar with mixer. Add flour, mix well. Press onto bottom and 1 1/2 inch up side of 9-inch springform pan. 3. I don’t peel the pears, but you can, and then slice the pears, and arrange them in the pan. 4. Cut the goat milk brie in small cubes and arrange on the top of the pears. 5. Mix yoghurt and Crème fraîche and mix in the egg as well. Pour over the pears and brie. 6. Top it with almonds. 7. Bake 10 minutes in 425F. Add a parchment paper on the top to prevent the cheese burning on the top. Reduce temperature to 375°F and continue baking for additional 20-25 min until center is set. 8. Run knife around rim of pan to loosen the tart. Remove rim and carefully move it to a serving platter. Serve warm. You can serve this also cold, but I like it warm – gasp – even microwaved the next day.

Holiday Headquarters

Read more about Mother’s Day decorating, recipes and more on the other Holiday Headquarters blog posts, and for even more ideas on Mother’s Day join us on Twitter using #HolidayHQ. Please join us for a live chat on Twitter tonight at 8pm EST. Just follow #HolidayHQ and join in, we’ll also be giving away a Blender and Ice Cream Maker from Hamilton Beach. , , ,

Katja Presnal

Katja Presnal shows how to live Nordic inspired life to the fullest and plan your dream life. Katja owns Presnal5 strategic marketing intelligence agency and wants to help marketing professionals to combine a dream career and dream life via freelance work. Katja is an award-winning marketing strategist, and a well-known speaker. Katja has lived in five different countries, and seven states in the USA. Her three children were all born in different countries within three years. When not working or jet-setting the world, Katja is at home cooking big family dinners. She has been featured in NY Times, Glamour, Redbook, Fodor's, Forbes and Woman's Day magazines among many other national and international publications and written for MTV3 and Lifetime TV networks.

Comments (6)

  1. Lexy

    I’m not sure but I don’t see the amount for the goat milk brie cheese in the ingredients. How much do you use?
    Also, what pears do you recommend?
    Can’t wait to try this. Thanks for sharing.

  2. This looks so delicious, I think I’d likely eat this in one sitting all by myself :)

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