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Sunday Brunch

Pear and Gruyere Tart

Pear and Gruyere Tart

Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry. [Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Pear and Gruyere Tart

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:35 minutes
This recipe appears in: Sunday Brunch: Pear and Gruyere Tart

Ingredients

  • 1 pound puff pastry, thawed if frozen
  • 2 tablespoons butter
  • 2 red pears, cut into 1/4 inch cubes
  • 1 teaspoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 pound gruyère cheese, grated

Procedures

  1. 1

    Adjust oven rack to middle position and preheat to 400°F. Divide puff pastry into 4 rectangles and place on 2 baking sheets.

  2. 2

    Melt butter in a medium stainless steel skillet over medium high heat. Add pears and thyme and cook until soft, about 7 minutes. Remove from heat and allow to cool. Season to taste with salt and pepper.

  3. 3

    Divide pear mixture between puff pastry, then top each tart with shredded cheese. Bake until tarts are golden, rotating the sheet trays half way through, about 20 minutes. Serve hot.

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