Pear and Gruyere Tart

Sunday Brunch

How to make the best meal of the week even better.

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

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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

Directions

  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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