Flaky Caramelized Pear Blue Cheese Tart
Flaky puff pastry topped with sweet caramelized pears, creamy blue cheese, and crunchy walnuts. High in fiber, rich in protein and good fats, this quick and elegant tart is perfect for snacks or appetizers.
Equipment
- 1 large baking tray
- 1 sheet of parchment or baking paper
- 1 small frying pan or saucepan
- 1 sharp knife
- 1 pastry brush
- 1 mixing bowl (optional)
Ingredients
- 1 sheet frozen puff pastry thawed (25 cm x 25 cm / 10" x 10")
- 2 ripe pears
- 2 tbsp unsalted butter
- ⅓ cup lightly packed brown sugar
- Pinch of salt
- 1 egg lightly beaten
- ⅓ –1/2 cup crumbled blue cheese e.g., gorgonzola
- 3 tbsp roughly chopped walnuts
Instructions
- Preheat Oven and Prepare Baking Tray: Begin by setting your oven to 180°C (350°F) so it’s fully heated and ready when your tarts are assembled. This ensures even baking and crisp, golden pastry. Line a large baking tray with parchment paper or a non-stick baking sheet. Proper preparation at this stage helps prevent the tarts from sticking and makes cleanup easier.
- Cut Puff Pastry into Squares: Take your thawed puff pastry sheet and place it on a lightly floured surface. Using a sharp knife, carefully cut the pastry into 4 equal squares. To maintain the pastry’s layers, press the knife straight down and lift it back up instead of dragging. This prevents the layers from sticking together and ensures maximum puff during baking.
- Score Pastry Borders: Next, gently score a border about 2/3 inch (1.5 cm) inside the edge of each pastry square using a small, sharp knife. Be careful not to cut all the way through. Scoring creates a raised edge that helps hold the pear filling in place while allowing the outer edge to puff beautifully, creating that signature flaky texture.
- Prepare Pears: Wash, core, and slice the pears into quarters, then cut each quarter into 3–4 even slices. Uniform slices ensure even cooking and a consistent texture across all tarts. Choose ripe but firm pears so they hold their shape during caramelization and baking.
- Caramelize Pears: In a small frying pan or saucepan, melt 2 tablespoons of unsalted butter over medium-high heat. Add the pear slices, 1/3 cup of lightly packed brown sugar, and a pinch of salt. Stir occasionally, allowing the sugar to dissolve and the butter to coat the pears evenly. Cook for about 5 minutes until the pears soften slightly and release a fragrant, syrupy glaze. Set aside for 5 minutes to cool slightly before assembling.
- Apply Egg Wash: While the pears cool, lightly brush the scored borders of each puff pastry square with the beaten egg using a pastry brush. Avoid the outer edge as the egg acts as a binding agent that can prevent full puffing. This egg wash will give your tarts a shiny, golden finish when baked.
- Assemble Tarts: Place the caramelized pears within the scored border of each pastry square, carefully piling them to create a visually appealing mound. Drizzle some of the pear syrup over the fruit to enhance flavor and moisture. Keep the filling within the scored edges to maintain crisp, puffed borders.
- Bake the Tarts: Transfer the assembled tarts to the preheated oven. Bake for 20–25 minutes until the pastry is deeply golden brown and fully puffed. For the final 5 minutes of baking, sprinkle the chopped walnuts over the tarts so they roast slightly, adding crunch and a nutty aroma.
- Cool Slightly Before Topping: Once baked, remove the tarts from the oven and allow them to cool for 5 minutes. This brief cooling period helps the caramelized pears set slightly and makes handling easier. It also ensures the cheese and syrup don’t immediately melt away when added.
- Add Blue Cheese and Walnuts: Top each tart with crumbled blue cheese, evenly distributing it across the pears. Scatter the toasted walnuts over the top, then drizzle with any remaining syrup from the pear pan for added shine and flavor. The combination of creamy, salty cheese and crunchy nuts perfectly balances the sweetness of the pears.
- Serve and Optional Yogurt: Serve immediately while the pastry is still warm and crisp. For a fresh contrast, add a small dollop of thick, creamy yogurt on the side. This optional addition cuts through the richness and adds a tangy note, making each bite more complex and satisfying.
Notes
- Puff Pastry Handling: Always keep the puff pastry cold until ready to use. Thawed pastry that becomes too warm can lose its layers and puff less during baking.
- Pear Selection: Choose firm but ripe pears for caramelization. Bartlett or Anjou pears work well as they soften without becoming mushy.
- Sugar Adjustment: Brown sugar can be adjusted based on the sweetness of your pears. For naturally sweet pears, slightly reduce the sugar to avoid overpowering the blue cheese.
- Make-Ahead Assembly: You can prepare the pastry, pears, and walnuts ahead of time separately. Assemble and bake just before serving for maximum freshness and puffiness.
- Serving Warm: These tarts are best enjoyed fresh from the oven, while the pastry is crisp, the pears are tender, and the blue cheese slightly melts.
