Another fave coworker has flown the coop 😦 Last time this happened I sewed a dress in sadness. This time we took personal days together and drove all over town so C. could experience her Boston Bucket List. I feel both are good plans, it’s just a matter of whether you want a garment or a cannoli at the end of the day. The Bucket List included (from top to bottom), the lookout at Mt. Auburn Cemetery, Paul Revere in the North End, and Mike’s Pastry for some florentine cannolis. C. has moved to Seattle and made me promise to visit when we go back to Oregon.
For Thanksgiving we stuck around Boston…our third annual friendsgiving. I whipped up this Pear, Goat Cheese, & Honey Tart. I looked at some things online and then just kind of winged it. Nothing quite so delicious as honey whipped into goat cheese.
Pear, Goat Cheese, & Honey Tart
8-10 oz. of plain goat cheese
1/2 cup honey (reserve a few tablespoons for drizzling)
4-5 ripe pears
1 piecrust (I used premade but click here for my go-to homemade recipe)
1 tart pan
Preheat the oven to 375F. Press the crust into the tart pan. Cream the goat cheese and the honey until smooth, then spread to the edges of the piecrust in a thin layer. Peel and slice the pears and arrange on top of the honeyed cheese. Start with the outside ring of pears, and then arrange an inner ring. Drizzle the reserved tablespoons of honey on top. Bake until golden brown (30-40 min). Let cool and remove from the tart pan for serving.