- 3 1/2 cups almond flour
- 2 teaspoons chopped fresh thyme, divided
- Salt and pepper, to taste
- 5 tablespoons olive oil, divided
- 1 egg
- 3/4 cup thinly sliced shallots (about 3)
- 4 firm-ripe pears – peeled, cored and medium diced
- 3 tablespoons honey, or to taste
- 1/4 cup champagne or white wine vinegar
- 1/4 cup water
- 8 ounces chèvre cheese, at room temperature
- 1/2 cup sour cream
Preheat oven to 375° F.
Combine almond flour, 1 teaspoon thyme, salt and pepper in a food processor; pulse to combine (or mix by hand). Add 4 tablespoons oil and egg; pulse until mixture holds together when pinched between your fingers. Press dough evenly into the bottom and sides of an 11-inch tart pan. Freeze for 15 minutes.
Bake crust until golden brown, 20 to 25 minutes. Allow to cool completely.
Prepare pear compote by heating remaining oil in a pan over medium heat. Add shallots and cook until soft, about 5 minutes. Stir in pears, remaining thyme, honey, vinegar and water. Simmer until pears are tender and sauce has thickened, about 15 minutes. Season with salt and pepper; cool completely.
To assemble tart, combine chèvre and sour cream until smooth and spread over tart shell. Spread pear compote over top in an even layer. Cut into wedges and serve.
The shell and compote may be prepared one day in advance and kept refrigerated until ready to assemble.