Pssst. I have a secret to tell. We'll not exactly a secret. More like a confession. My January recipe posts for about.com were designed to get rid of all the extra cheese I bought for my New Year' Eve fondue dinner which was tons of fun, btw.
The plan was to serve the three traditional fondues, cheese with cut up baguettes, marinated meat pieces cooked in hot oil with homemade sauces and instead of a chocolate fondue, my friend Jackie Gordon lent me her small chocolate fountain. We never got to the fountain because people were so stuffed from the meal, they just grazed the platter of German, Swiss and Belgium chocolates I had just brought back from a trip home to Europe.
I served sides of cinnamon rosemary potatoes with garlic and fresh broccoli roasted in tahini sauce.
After making cheese fondue for 15 people, I still had some bricks of emmentaler, gruyere and a few camembert rounds left in the fridge.
All that lovely leftover cheese was inspiring so first up is this lovely winter savory tart. The pears add a bit of sweetness to balance the cheese and the fresh sage brings another layer of savory. The sage leaves were picked fresh from my garden in January. Weird weather here on the East Coast of the US of A.
Aside from the step of blind baking the crust, this tart comes together very easily. I used red pears to boost the color for presentation but any variety will do.
If you would like to add some nutty crunch to the recipe, a scattering of a 1/2 a cup of chopped raw walnut pieces over the top before baking would do the trick.