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Pear, Cranberry & Goat Cheese Phyllo Tart

Total Time: 46 MIN Makes: 8 slices
Prep Time: 20 MIN Cook Time: 6 MIN Additional Time: 20 MIN

Sweet ripe pears, tart cranberries and walnuts make a delicious balance with honey infused goat cheese when baked on a crispy phyllo crust. Bake it in a Pizzeria Pronto Pizza Oven for a uniquely creative and oh so tasty twist on baking phyllo.


10 sheets Athens® Phyllo Dough (9” x 14”), thawed
5 ginger snaps
1/2 teaspoon sugar
1/2 teaspoon cinnamon, divided
5 tablespoons unsalted butter, melted
2 red pears, such as Starkrimson or Red Anjou
2 tablespoons lemon juice
1/2 cup cranberries, fresh or frozen
1/2 tablespoon corn starch
2 tablespoons light brown sugar
8 ounces honey goat cheese, room temperature
1/3 cup walnuts, coarse chopped
corn meal (for pizza peel, if cooking in pizza oven)
1 tablespoon honey
1/2 teaspoon water, hot


Thaw one roll of phyllo, following thawing instructions on package. Preheat pizza oven to 750F or conventional oven to 400F. Using a small food processor, process ginger snaps, sugar and 1/8 teaspoon cinnamon into a fine grind resembling bread crumbs. Set aside.

Core pears and cut into 1/4″ thick slices, leaving skin on. Place in large shallow bowl and drizzle with lemon juice. Add cranberries. In a small bowl combine corn starch, brown sugar and remaining cinnamon. Sprinkle mixture into bowl and gently toss pears and berries. Set aside.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on baking tray. Lightly brush with butter, sprinkle with a little ginger snap mixture and layer with a second sheet. Layer two more sheets of phyllo in the same manner across the first making a plus sign. Repeat procedure with three sheets diagonally and three sheets on opposite diagonal. The phyllo on the tray should now resemble spokes on a wheel. Lightly brush perimeter with butter and gently/loosely roll inward approximately 1″ of phyllo creating a crust. Brush with butter. Divide goat cheese evenly over phyllo. Sprinkle with 1/2 of the walnuts. Place pears and cranberries on top and sprinkle with remaining walnuts.

Pizza oven baking instructions:
Sprinkle pizza peel with corn meal. Slide peel under tart and place in pizza oven. Bake 6 minutes. (If tart does not bake evenly, remove from pizza oven after 3 minutes, turn tart and bake for additional 3 minutes.)

Conventional oven baking instructions:
Keep tart on baking tray or place on a pizza stone. Bake 25-30 minutes or until phyllo is golden and cheese is melted.

In a small bowl or ramekin, whisk together honey and hot water. Drizzle over tart. Serve warm or at room temperature.


Serving size: 1 piece (115g), Amount per serving: Calories 290, Total Fat – 15g, Saturated fat – 8g, Trans Fat – 0g, Cholesterol – 35mg, Sodium – 135 mg, Total Carbohydrate – 30g, Dietary Fiber – 2g, Sugars – 14g, Protein –7g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium – 2%,


Additional time listed at top is to allow for conventional oven cooking.