Pear, chèvre and thyme tart

12 sheets of phyllo pastry (about 1 pack) 200 g chevre (ile de france) 2 pears 50 g butter 2 eggs 200 ml heavy cream 1 tbsp thyme leaves 30 ml maple syrup Fleur de sel Pepper

Preheat the oven to 180°C (fan-assisted).

Melt the butter in a small saucepan.

Fold the phyllo sheets accordion-style and place them side by side in a baking dish. Brush each sheet with melted butter for crispiness.

Slice the pears thinly and alternate layers of pears and chèvre between the phyllo sheets.

In a bowl, whisk the eggs with the heavy cream, thyme, salt, and pepper.

Pour the mixture evenly over the tart, ensuring all layers are covered.

Bake for about 40 minutes until golden and set. Drizzle with maple syrup before serving.

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Pear, chèvre and thyme tart

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