The easiest dish you’ll make all season! Crispy, buttery layers of phyllo dough filled with creamy, nutty Hay There Walnut and Hazelnut Gouda, sweet pears, and a homemade tart cranberry jam, this show-stopping dish comes together with minimal effort and maximum flavor.
INGREDIENTS:
- 1 (16 oz) box phyllo dough
- 1 wedge Hay There Walnut & Hazelnut Gouda, cut into 1/4-inch-thick rectangles
- 1 red pear, sliced
- 6 tbsp butter, melted
- 1/2 cup half-and-half
- 1/2 cup sugar or maple syrup
- 1 egg
- 1/4 cup candied walnuts
Cranberry Jam
- 1 cup cranberries
- 1/4 cup sugar
HOW TO MAKE IT:
- In a small saucepan over low heat, add the cranberries, ½ cup of water, and sugar. Cook for 12–15 minutes, stirring every 2–3 minutes, until the liquid reduces and the cranberries reach a jam-like consistency.
- Preheat the oven to 350°F.
- Line the bottom of a 9x13-inch baking pan with parchment paper.
- Working with 1–2 sheets at a time, scrunch or accordion-fold the phyllo dough in the pan, creating folds throughout. *If the roll of phyllo dough is longer than the pan, cut to fit.
- Nestle the cheese into the folds of the phyllo, then layer in the slices of pear.
- Brush the pastry with melted butter, making sure to get in between the folds. Pour any remaining butter evenly over the top.
- Bake for 15 minutes. While the tart bakes, make the custard by whisking together the egg, half-and-half, and sugar. Remove the lightly golden tart from the oven and pour the custard evenly over the top.
- Bake for another 13-15 minutes, or until the custard has set. Remove from the oven, then top with the cranberry jam and candied walnuts.
