SCD Recipe: Poached Pear and Cheese Tart

Toppings:

1 pear
1/4 cup gorganzola
2 Tbsp parmesan
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1 tsp honey
1 cup water
1 tsp olive oil

Crust:

1/2 cup almond flour
1 egg
1 tsp salt
1/2 tsp dried basil

Preheat oven to 325 degrees.

Line a baking sheet with parchment paper. Mix ingredients for crust in small bowl. Place dough on parchment paper. Use another piece of parchment paper to press dough into a circle. Crust should be about 9 inches. It should be fairly thin. Remove top parchment paper and place crust into the oven. Bake for 7 – 10 minutes until crust is solid and just slightly brown.

While crust is baking, slice pear int to 1/4 thick slices. Place in medium saucepan with water. Add spices and honey. Heat to just bubbling and simmer for about ten minutes. Pear should be soft, but not falling apart.

Drain pears. When crust is done, remove from oven and let cool slightly. Rub some olive oil over the top of the crust. Top crust with pears. Add cheese.

Place back in oven and bake for 20 minutes.

Sherry Lipp
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