Puff Pastry Pear and Brie Tart with Honey

Name: Puff Pastry Pear and Brie Tart with Honey
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: France
Ingredients: 1 puff pastry (rectangular, all-butter); 3 pears (ripe but firm, in thin slices); 180 g of brie (cut into thin slices); 100 g of mozzarella (grated, or drained and shredded); 30 g of almonds (sliced); 2 tbsp of honey (liquid); 3 thyme (fresh sprigs); 1 rosemary (fresh sprig); 1 pinch of black pepper (ground)

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The pear and brie tart marries the melting richness of a creamy cheese with the fruity sweetness of pear on a perfectly crisp puff pastry. Topped with a drizzle of golden honey and aromatic herbs, it works as well as an indulgent appetizer as for a casual get-together.

Total time: 40 min
Prep: 15 min
Cook: 25 min
Difficulty: Easy
Per person: €1.88

By the CookinBreak team

Ingredients 9

servings

Estimated cost €7.50

Equipment

Parchment paperfor lining the baking sheet
Baking sheetfor baking the tart
Mandolineor paring knife for cutting thin, even slices

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 400 °F on convection and unroll the puff pastry with its paper onto a baking sheet.

Gently prick the pastry base with a fork, leaving a neat one-centimeter border all around.
Spread the mozzarella evenly, then arrange the brie slices over the whole puff pastry base.
Arrange the pear slices attractively in a tight fan over the cheese to cover the entire surface.
Sprinkle the top of the tart with the sliced almonds, strip the leaves from the thyme and rosemary, then add the black pepper.
Bake on the middle rack at 400 °F for until the pastry is nicely golden, puffed and crispy.
Take the tart out of the oven, immediately drizzle with the warmed honey, cut into slices and serve hot.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Chocolate Truffles

15 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

492kcal

Protein15 g12%
Carbs38 g31%
Fat31 g57%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep your puff pastry crisp, blind bake the base for 5 minutes or sprinkle a thin layer of breadcrumbs under the cheese to absorb the juice released by the pears.

Freezing : Can you freeze this recipe?

Not recommended

The puff pastry loses its crispy texture and the cheese can become grainy after thawing.

Storage : How long does it keep?

Keeps 1 to 2 days max in an airtight container in the fridge. The puff pastry softens quickly.

Making ahead : Can you make it the day before?

Yes

Prepare the pears and the cheeses. Assemble the tart just before baking for a crispy pastry.

Reheating : How do you reheat it?

Oven at 160°C for 10-15 minutes to bring back the crispness. Air fryer 5-8 minutes at 150°C. Microwave not recommended (softens the pastry).

Variations

Replace the brie with raw-milk camembert or gorgonzola for a bolder taste.
Add walnut halves or chopped pecans for an even crunchier texture.
Lay a few thin slices of prosciutto or speck over the tart as soon as it comes out of the oven.

Mistakes to avoid

Using pears that are too ripe, which would release too much water and make the puff pastry soggy.
Adding the honey before baking, since its natural sugars would burn in the high heat of the oven.
Cutting the pear slices too thick, which would prevent even, tender cooking.

Frequently asked questions

Which pear variety should I choose for this tart?

Go for Conference, Comice or Williams pears. Choose ones that are ripe to the touch but still firm so they hold their shape perfectly when baked without releasing too much juice.

Can I make this tart ahead of time?

You can slice the pears and cut the cheese a few hours ahead. However, assemble and bake the tart just before serving to keep all the crispness of the puff pastry.

Do I need to peel the pears?

It isn't necessary if you use unsprayed pears. The skin gives a nice look and a subtle rustic note that is very pleasant to bite into after baking.

What should I serve with this sweet-and-savory tart?

Serve it with an arugula or baby greens salad dressed with a drizzle of balsamic vinegar to balance the richness of the brie and the roundness of the honey.