Goats cheese and pear crostata

Glaze this lovely autumn pastry with a chilli-lime syrup for a sensational dessert
By Ed Baines
Goats cheese and pear crostata
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 400 g puff pastry
  • 2 cooking apples, peeled and sliced
  • 2 pears, peeled and sliced
  • juice of 1 limes
  • 225 g log goats' cheese
  • 1 egg
  • splash of milk

For the chilli lime syrup:

  • 1 red chilli, deseeded and chopped
  • 1 tbsp sugar
  • juice of 1 limes
  • 2 tbsp olive oil
  • salt, and freshly ground black pepper


1. Set the oven to 180°C. Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper. Place it onto a baking sheet and refrigerate.

2. Place the sliced fruit in a large bowl and pour over the lime juice.

3. Using a hot wet knife, cut the goats' cheese in half lengthways and slice these across into very thin half moons.

4. Remove the pastry from the fridge. Whisk the egg and milk together and brush this glaze all the way around the edges of the pastry. Place a slice of apple followed by a slice of pear across the pastry in lines, ensuring you leave a gap of clear pastry around the edge. Arrange the goats' cheese slices between the lines of the fruit as evenly as you can.

5. Place the crostata in the oven and cook for 15-20 minutes until crisp around the edges and the fruit is golden brown - the cheese should have slightly melted. Remove from the oven and leave to rest for 5 minutes.

6. While the crostata is cooking, make the chilli lime syrup.

7. Using a pestle and mortar, grind the chilli to a paste with the sugar. Add the lime juice, followed by the olive oil, a small pinch of salt and a twist of black pepper. Mix together well. Gently drizzle this over the crostata and serve immediately.

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