Pear & Gruyere Tart with Thyme
Get your sweet and salty fix with nutty Imported Gruyere melted on top of caramelized pears and flaky puff pastry with a warm honey drizzle.
Ingredients
- 1 large D’Anjou pear
- 1 sheet puff pastry, defrosted
- 1 tbsp honey Dijon mustard
- 1 1/2 cup shredded Imported Gruyère, divided
- 1 large egg beaten with 1 teaspoon of water (egg wash)
- 2 tbsp chopped walnuts
- 1 tbsp fresh thyme leaves
- honey, for drizzling
Instructions
- Preheat oven to 400 degrees F with rack in the middle position.
- Cut pear in half lengthwise, core, and cut each half into 1/8-inch thick slices.
- Place puff pastry onto a parchment-lined baking sheet. Score a 1/2-inch border on all sides of the puff pastry with a sharp knife. Be careful not to cut all the way through.
- Spread honey Dijon onto the puff pastry in an even layer, staying within the border you scored. Sprinkle 3/4 cup shredded Gruyère over the mustard. Layer pears over the cheese, overlapping slices.
- Sprinkle chopped walnuts over the pears, followed by the remaining 3/4 cup shredded Gruyère. Lightly brush exposed border of puff pastry with egg wash.
- Bake 25 minutes, until pastry is puffed and golden and cheese is lightly browned.
- Remove from oven and sprinkle with thyme leaves. Let stand 5 minutes, drizzle tart with honey, cut into squares, and serve warm.
