I’m always looking for something quick and simple to make, but still looks pretty and tastes great. This pear tart is perfect for a party and just takes some quick assembly on your part. I’ll be sharing some of favorite go-to party appetizers and a cocktail for the holidays to go along with this, so stay tuned!
I love how the pears look so elegant when they are thinly sliced and fanned like this, and the combination of flavors packs a punch without lots of work. The sweet and savory fusion is unexpectedly delicious and the rosemary adds the perfect amount of piney-ness that makes this perfect for Christmas! I’m also going to take a second to tell you all who don’t know, that Greek honey is out of this world amazing, (they sell it on amazon). It really is one of my favorite things, and that’s not just my bias for my own culture talking here, either.
Pear, Gruyere and Rosemary Tart with Honey
Ingredients
- 1 sheet frozen puff pastry, thawed according to directions
- 2 bosc pears, thinly sliced
- 1/2 cup gruyere cheese, shredded
- 1 tbsp fresh rosemary, chopped
- 1 tbsp melted butter
- 3-4 tbsp honey for drizzling (I recommend Greek honey)
Instructions
- Pre-heat oven to 400 degrees. Thaw puff pastry according to directions (I used Trader Joe's brand). Roll out on a lightly floured surface and cut in half into rectangles. Move to baking sheet lined with wax paper.
- Cut pears lengthwise into halves and scoop out seeded centers with a spoon. Thinly slice the pears. Keep pears in place to hold shape, and gently lift each sliced quarter and fan them out onto the puff pastry, starting on the outside and moving toward the center. Slightly curve each section to fit all the slices. You'll use one pear per rectangle of puff pastry.
- Brush melted butter on top of pears and puff pastry. Sprinkle the gruyere cheese, then sprinkle the chopped rosemary. Bake for 12 minutes or until the pastry is golden brown. Remove from the oven and let cool for 5 minutes. Move to cutting board (or serving dish) and drizzle with honey. Place left over rosemary on top as garnish. Slice and serve.
