A recipe for a pear and fig tarts with a creamy honey and goat cheese cheesecake bed, topped with the last of summer’s rosemary.
Each weekend we pull up and pile out, four kids, two adults. There’s a gentle roar that accompanies the crowded space, people’s voices as they wander through the aisles, a harmonica sounds from one corner, bagpipes on the next. In the center of the market an acapella group sings between the rows of stalls as shoppers sit and break from collecting their groceries.
Every stall illustrates what the weather has been telling us for the past two weeks. Tomatoes and courgettes are piled high alongside apples and winter squash. A pumpkin and a watermelon are sold side by side. I sigh a little thinking of how each week brings us closer to the end of market season. The produce that grows well in the summer heat will start thinning, becoming harder and harder to find as we wander through the market. The vendors tables currently sagging under the weight of the harvest will become smatterings of produce again as they were in spring, then disappearing altogether.
- 1 cup plain goat cheese, softened to room temperature
- 1 egg
- 3 tablespoons honey
- 2 sheets puff pastry dough
- 5 thinly sliced pears or a handful of fresh figs
- 1 tablespoon of honey for topping
- 1 teaspoon chopped fresh rosemary