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1
Preheat oven to 375 degrees F.
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2
Prepare the crust: Combine flour and salt in a large mixing bowl. Add butter to the flour, and combine using a pastry cutter or fork. Once well combined and crumbly, add the egg, water, and vinegar and mix well with your hands or a wooden spoon. Once the dough is well combined, form it into two balls. You will use one now, and you can put the other in a freezer bag to save for another use.
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3
Roll out one ball of dough on a floured surface until it's about 1/4 inch thick. Place the pie crust on a cookie sheet lined with parchment paper, and set aside.
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4
(Alternately, you could remove a ready made crust from the packaging, unroll it, and place it on a cookie sheet. However, I can assure you that the above crust will be much flakier, more buttery, and delicious.)
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5
Cut the pear in half from bottom to top. Remove the core with a knife. Lay the pear half on a cutting board, cut side down, and slice into thin slices. Repeat with the other pear half. In a bowl, combine brown sugar and pear slices, stirring gently until the pear slices are well coated.
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6
Spread the goat cheese over the surface of the crust, leaving about 3-4 inches of space around the edge. Top with the pear mixture. Fold the crust edges over the filling, overlapping where you need to, leaving the center of the tart uncovered.
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7
Cut the cold butter into 6 chunks of 1/2 tablespoon each, and arrange them over the top of the tart, halfway on the crust, halfway on the exposed filling.
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8
Bake about 40 minutes, or until the crust is golden brown. Allow to cool 5-10 minutes, cut into wedges, and serve. Yum!
