Pear Blue Cheese Walnut Tart
Flaky puff pastry topped with shredded cheese, sweet pear slices, crumbled blue cheese, toasted walnuts, fresh arugula, and a honey drizzle. An elegant yet effortless sweet-savory tart that looks impressive and tastes even better.
Equipment
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Fork | for docking
- 1 | Sharp knife | for slicing pears
Ingredients
- 1 | sheet | puff pastry | thawed if frozen
- 1 | cup | shredded mozzarella | or mild white cheese
- 2 | | ripe pears | thinly sliced
- 4 | oz | blue cheese | crumbled
- 1 | | fresh thyme | a few sprigs
- 0.5 | cup | walnut halves |
- 1 | handful | fresh arugula |
- 2 | tbsp | honey | for drizzling
- 1 | pinch | salt |
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unfold the puff pastry and dock the center with a fork, leaving a border.
- Sprinkle shredded cheese evenly over the docked center.
- Arrange thin pear slices in overlapping rows over the cheese.
- Scatter crumbled blue cheese and fresh thyme leaves over the pears.
- Bake 18–22 minutes until the pastry is golden and cheese is melted.
- Remove from oven, top with walnut halves and fresh arugula.
- Drizzle with honey, slice, and serve warm.
Notes
Best served warm the day it is baked for maximum flakiness.
Store leftovers covered in the refrigerator up to 1 day; reheat briefly in a hot oven.
Toast walnuts in a dry skillet for 2–3 minutes if desired for extra flavor.
Use firm-ripe pears to prevent excess moisture on the pastry.
Store leftovers covered in the refrigerator up to 1 day; reheat briefly in a hot oven.
Toast walnuts in a dry skillet for 2–3 minutes if desired for extra flavor.
Use firm-ripe pears to prevent excess moisture on the pastry.