This pear and cheddar puff pastry tart is the perfect balance of sweet and savory. Flaky, golden puff pastry is layered with pear purée, sharp cheddar, juicy sliced pears and toasted walnuts, then finished with honey, fresh thyme and flaky sea salt. Elegant yet effortless, this cozy tart works as a dinner-party appetizer, an easy weeknight pairing with soup or even a savory-meets-sweet winter dessert.
Pear and Cheddar Puff Pastry Tart
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 283 kcal
Ingredients
- 1 sheet puff pastry trimmed to 9 x 12-in.
- 4 oz. pear purée
- 1-1/2 cups sharp cheddar cheese grated
- 2 ripe fresh pears cored and thinly sliced
- 3 Tbsp. walnuts chopped
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cardamom
- 1 egg lightly beaten
- 1 Tbsp. honey
- 2 tsp. thyme leaves
- Sea salt flakes for sprinkling
- Ground black pepper to taste
Instructions
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Preheat oven to 400 degrees F. Line large, rimmed tray with parchment.
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Unroll puff pastry on prepared tray. With palette knife, spread with pear purée, allowing 1-in. border around edge.
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Sprinkle with grated cheddar cheese. Layer pear slices over cheese. Scatter with chopped walnuts. Sprinkle with ground cinnamon and ground cardamom.
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With pastry brush, brush beaten egg along pastry border. Turn up edges, wrapping pastry around cheese and pears. Crimp with fork. Brush edges with more beaten egg.
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Bake 30 minutes, or until flaky and golden brown.
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Drizzle with honey. Sprinkle with thyme leaves and flaky sea salt. Season with ground black pepper.
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Slice into squares. Serve warm.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Pear and Cheddar Puff Pastry Tart
Amount Per Serving
Calories 283
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g25%
Trans Fat 0.003g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 28mg9%
Sodium 609mg25%
Potassium 134mg4%
Carbohydrates 26g9%
Fiber 3g12%
Sugar 8g9%
Protein 6g12%
Vitamin A 176IU4%
Vitamin C 5mg6%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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