Rustic Pear & Pecan Tart with Ricotta

I bought a big bag of pears on special at Superstore and wanted to make something pastry-based for breakfast.


I scoured dozens of recipes…and finally settled on a pear and ricotta galette which I adapted to make it more “Canadian”, eh. In other words I swapped out the walnuts in the original recipe for pecans.

What I love about  this pie is that it would make a brilliant dessert but it’s equally perfect as a breakfast baked treat. It is like a way-less-sugary Danish.

pear pie.jpg

This is a fabulous crust – really flaky and buttery and has just enough crunch.



1 1/2 cups flour

1/4 tspn salt

1 tbspn white sugar

1/2 cup cold unsalted butter

6 tbspn iced water


6  Bartlett Pears (or similar firm pears) peeled, cored and thinly sliced

2 tbspn brown sugar

1/2 tspn ground cinnamon

200 g ricotta cheese

1/2 cup pecan pieces

Honey or Maple Syrup for drizzling


Combine flour, salt and sugar in a food processor. Add finely choppedd butter and pulse until crumbly. Pour water over mixture and pulse until a crumbly dough forms. Remove from processor, roll into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.

Toss pears with brown sugar, pecans and cinnamon and set aside.Preheat oven to 425°. Line a baking sheet with parchment paper; roll dough into a 12-inch circle on top of the baking sheet. Sprinkle a thin layer of flour on top of the dough to prevent the crust from getting soggy.

Spread ricotta evenly over dough, leaving a 1-inch border around the edge. Top with pears and pecans and  fold over edges. Bake 30-40 minutes until pears have caramelized and crust has browned. Remove from oven and let cool before slicing.Drizzle honey or syrup over pie before serving.


A perfect breakfast bite…I used Manuka Honey for drizzling because it’s sublime and I find it less sweet and sticky than Maple Syrup.  YUM!

(You can take the girl out of New Zealand…)





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