METHOD

Crust

1. Combine grain-free flour blend, salt, and sugar in a medium bowl. Using a wide cheese grater, grate your butter into the flour. Mix with your hands or a spoon gently, until crumbly.
2. In a separate small bowl, whisk almond extract and egg together. Add to flour mixture and knead very gently, just until combined.
3. Place dough on a sheet of plastic wrap and flatten into a disc. Wrap and refrigerate until chilled, about an hour or overnight.

Filling

1. Combine ingredients and stir/whisk until the mixture is completely smooth and no lumps of goat cheese remain. Refrigerate until ready to assemble.

Topping/Assembly

1. Preheat oven to 400˚F.
2. Roll out the dough evenly into a large oval (about 18″W x 12″H) using a rolling pin on a large piece of parchment paper.
3. Trim crust slightly to make a smooth edge. (Save scraps in case!)
4. Transfer the crust on its parchment paper to a baking sheet.
5. Spoon goat cheese filling into the middle of the crust and spread evenly, leaving about 1.5-2″ of dough at the edges.
6. *Note: I did not peel my pears, but if you’d prefer to, do so at this point*
7. Halve the pears lengthwise down the middle, and use a melon baller or teaspoon to remove the ends, stems, and seeds.
8. Thinly slice the pears lengthwise (my slices were about 0.5 cm each) and arrange into desired pattern.
9. Carefully fold over the dough edges. If dough rips, pinch it back together gently or patch with dough scraps.
10. Brush dough edges with egg yolk and sprinkle with sugar. Sprinkle a sprig or two of thyme leaves over pears.
11. Bake for about 20 minutes, or until crust is golden brown. Garnish with more thyme if desired.