Quince, Goat Cheese and Pear Tart

Serves 8

1¼ cups Flour
¼ teaspoon Salt
½ cup (1 stick) Chilled Unsalted Butter, cut into pieces
4 Tablespoons Ice Water
Quince Jam or Preserves (I use quince paste that I have beaten with a mixer to lighten it)
Cardamom
Cinnamon
Goat Cheese
2 Ripe Pears (Comice if they are in season), cored and thinly sliced
Roasted Pear Chutney

For Crust: Combine flour and salt in processor. Add butter and cut using on/off turns until mixture resembles coarse meal. Add enough water by tablespoons to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 11-inch diameter tart pan with removable bottom or small individual tart pans if you desire. Roll edges inward to form a rim. Using the times of a fork, poke holes all over the bottom of the crust. Freeze crust for 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes or the large shell, about 10 minutes for individual shells. Remove foil and beans and bake until pale golden, about 15 minutes more for a large crust, 8-10 minutes for individual shells. Cool crust on rack. (Can be prepared several days ahead.) Cover and let stand at room temperature or wrap tightly in saran, seal in plastic bags and store in the freezer for future use.)

For Filling: Spoon a thin layer of quince jam on the bottom of the crust. Sprinkle lightly with cardamom and cinnamon.

Crumble goat cheese on top of the jam. Arrange the pear slices attractively over the goat cheese and put a light layer of Roasted Pear Chutney on top.

Preheat oven to 350°F. Bake until the goat cheese melts and the pears are tender and slightly browned, about 25 minutes. Cool slightly. Remove the tart pan sides and serve warm or room temperature. Cut into wedges.

Serve with Sonoma Coast Vineyards 2007 Laguna Vista Vineyards Sauvignon Blanc, Sonoma Coast.

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