Walnut, Fig and Brie Tart with Pear Sauce

Combine flour, walnuts, sugar and salt. Cut in butter until the texture of coarse meal. Add 3 tablespoons cold water and mix just until dough comes together. If needed, add up to 1 more tbsp. Wrap and chill for an hour before rolling.

Preheat oven to 350 F.

On a lightly floured surface, roll out dough to 1/4-inch thick. Line a 9-inch tart shell with crust and trim edges.

Line tart crust with foil and weigh down with dried beans or rice. Bake for 15 minutes, then remove weights and foil and bake for 10 minutes more. Allow to cool.

Toss walnuts in 2 tbsp honey and spread onto a parchment-lined baking sheet. Bake for 10-12 minutes and let cool.

Mix together ricotta and brie. Spread over the bottom of the tart shell.

Cut figs into quarters and arrange, flesh-side up around tart. Sprinkle walnut halves over figs. Bake tart for 10 – 12 minutes, just to melt the cheese and warm the figs. While warm, drizzle remaining honey over tart.

Peel and dice pears, and cook with honey, scraped seeds from vanilla bean and wine until tender, about 15 minutes. Puree and strain sauce. Chill before serving.

Serve tart warm or at room temperature. Spoon sauce on the side of a slice of tart.