Serves 4


  • 2 (14-ounce) sheets store-bought pie crust, thawed
  • 7 ounces firm goat cheese, sliced
  • 1 firm Bosc (brown) pear, cut into thin wedges
  • 16 thin slices round pancetta
  • 16 thyme sprigs
  • 2 Tbsp. butter, melted
  • 2 Tbsp. maple syrup
  • Cracked black pepper


    Preheat oven to 400°. Trim the edges of the pastry and cut into four 9- x 5-inch rectangles. Place on a baking tray lined with parchment paper. Top the tarts with goat cheese, pear, pancetta and thyme sprigs. Combine the butter and maple syrup and drizzle over the tarts. Sprinkle with pepper and bake for 15 to 20 minutes, or until the pastry is golden.

    From The New Easy (HarperCollins) by Donna Hay.

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