Chaource Apéro Tarte

A certain wind is blowing in the valley and it makes us want to go up into the hills and just breathe in through our nose and hop out over the rocks in hopes to find a crocus pushing through the melting snow. It's not time yet. The cold is holding on but it won't forever. The outing has us in the mood for something easy and warm. In the fruitbowl we have some pears, and some cheese. Crack some hazelnuts. This will do.

Chaource Apéro Tarte
3 yellow pears
1 whole Chaource, or picodon, or some kind of tangy salty chevre
some pâte feuilletée or brisée whatever you have
30 grams shelled and crushed hazelnuts
2 Tablespoons honey
3 Tablespoons olive oil

-Wash the pears but don't peel them. Cut in half from stem down, remove the core, and slice each half into 6 lengthwise slices.
-Preheat oven to 200C/400F.
-Heat 2T. olive oil in a skillet with 2 T. honey. Put the pear slices on top, reduce heat, and let cook over low heat for 3-4 minutes.
-Slice the Chaource into very thin slices.
-Roll the pâte out 3-4 mm thick. Rollup the edges to make them look pretty, and prick with a fork all over. Put the circle of crust onto a flat oven proof pan.
-Arrange the pear slices in a wreath on the tart base, and lay the cheese between the slices of pear. All over the surface of the tart base. Sprinkle the crushed hazelnuts over all and drizzle the remaining 1 T. olive oil over the surface.
-Bake for 15 minutes.