Almond-Thyme Tart with Pear Compote and Chèvre recipe | PCC Community Markets

Ingredients

• 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