Pear and Brie Farmer’s Cheese Tart

This pear and Brie tart sits comfortably between a light tea-time dessert and a relaxed breakfast or snack. The dough comes together in one bowl, takes shape on a sheet of parchment, and needs nothing more than the oven to finish. Farmer’s cheese and eggs set into a tender, sliceable base as they bake, while the baking powder keeps the crumb from turning dense and dry. Thin slices of pear soften in the heat and release their juices, which seep into the surface of the dough and sweeten it from the top down. Brie melts into a creamy, lightly blistered layer that clings to the fruit, and a steady 350°F (180°C) gives the base time to bake through before the pear collapses. Once out of the oven, the tart needs to cool completely. During that time the cheese structure firms up, so wedges cut cleanly and keep the fan pattern of the pear intact. Serve it with tea or coffee, and add a thin drizzle of honey if you want to echo the fruit’s natural sweetness against the salty edge of the Brie.