SCD Recipe: Poached Pear and Cheese Tart

Written by Published on in SCD Appetizers, SCD Pizza, SCD Recipe

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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Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

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