Pear and Blue Cheese Tart
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A pear and blue cheese tart featuring sliced pears, crumbled Gorgonzola cheese, crushed pecans, flaky sea salt, and fresh chopped rosemary, all layered on a flaky puff pastry base. This savory-sweet tart comes together in about 45 minutes, and makes a lovely addition to your brunch or lunchtime table.
Key Ingredients
- Pears – You’ll need about 350-400 grams (12-14 ounces) of sliced, ripe pears (such as Bartlet, Anjou, or Bosc) which should equal two larger pears, or three smaller ones. Wash, core (I like to use my handy apple corer for this part!), de-seed and slice the pears before getting started. And keep the slices on the thinner side, or you won’t have enough to cover the surface of the pastry. Thick slices are also more difficult to layer into even rows.
- Puff Pastry – While you can make this tart with homemade puff pastry, I find it much easier to start with store-bought. It’s so much faster and easier, and there is no real difference in the finished product. Remember that if you’re using frozen puff pastry rather than refrigerated, you’ll need to allow time for the pastry to thaw.
- Cheese – I’m a huge fan of blue cheese, especially in combination with pears. Stilton, Gorgonzola, and Roquefort are all good choices. But if you’re not a blue cheese lover like me, you can replace it with another cheese, like cheddar.
- Nuts – Pecans add a crunchy texture that contrasts nicely with the smooth cheese and soft pears. You can replace the pecans with another chopped nut, such as walnuts or pistachios, or omit for a nut-free version.
Tips, Tricks, and Variations
- Egg wash the flat parts only. When brushing the pastry with the beaten egg, apply it to the flat parts only. Avoid the thin edges—the egg wash can act as a “glue” which prevents the layers from puffing as the tart bakes.
- Stick with angular shapes. While I love a round puff pastry tart, I find that a square or rectangle shape works best for this recipe. It’s much easier to arrange the sliced pears in even rows, rather than a circular shape.
- Heat the honey. Microwaving the honey for 10-15 seconds makes it fluid enough to drizzle easily.
Pear and Blue Cheese Tart
- Total Time45 minutes
- Yield10x13-inch tart 1x
A pear and blue cheese tart featuring sliced fresh pears, crumbled Gorgonzola cheese, crushed pecans, flaky sea salt, and fresh chopped rosemary, all layered on a flaky puff pastry base.
Ingredients
1 sheet puff pastry, approximately 9 x 13 inches in size
1 large egg, lightly beaten
2 ripe fresh pears, cored and thinly sliced (about 350-400 grams sliced pears)
113 grams blue cheese (4-ounce wedge), crumbled
30 grams chopped pecans (1/4 cup)
20 grams honey (1 tablespoon)
1 teaspoon finely chopped fresh rosemary, or to taste
Flaky sea salt, for sprinkling
Instructions
Preheat oven to 400° F (205° C). Line a half sheet rimmed baking tray with parchment.
Unroll puff pastry on prepared tray. Brush with beaten egg.
Layer sliced pears over pastry, allowing a 1-inch border around the outer edge.
Sprinkle with crumbled blue cheese and chopped pecans.
Turn up puff pastry edges, wrapping the pastry around the fillings. Crimp edges with a fork, then brush with more of the beaten egg.
Bake 35-40 minutes, or until fragrant, flaky, and deeply golden brown.
Drizzle with honey. Sprinkle with chopped rosemary and flaky sea salt.
Slice into squares. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pies and Tarts
- Method: Oven
Make-Ahead and Storage Suggestions
This puff pastry tart is best enjoyed on the day it is made, ideally while still slightly warm from the oven.
To reheat: Wrap leftovers in foil and store in the refrigerator for up to two days. Rewarm in a 350° F (176° C) oven for 10 minutes, or until warmed through. I do not suggest re-warming puff pastry in the microwave; microwaved puff pastry takes on a chewy texture, which isn’t overly appealing.
To freeze: Wrap cooled tart in a layer of parchment, followed by a layer of foil. Freeze for up to three months. Reheat from frozen.
Other Savory Puff Pastry Tarts You Might Enjoy
Beetroot Tart
Mushroom Tart
Fig and Goat Cheese Tart
Spinach and Butternut Squash Tart
Rustic Tomato Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
