Pear and Gruyere Tart Recipe
Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry. [Photograph: Sydney Oland]
Simple fall flavors inspire this easy-to-prepare brunch tart. And having an elegant brunch on the table in less than 40 minutes makes it a recipe to keep in your repertoire. Feel free to change out ingredients—the addition of ham, for instance, would be delicious. Or, you could completely change the flavor profile by subbing out pears and Gruyère with cheddar and apples.
If you have the time or inclination to make home made puff pastry then by all means do so. If not, the freezer section of most grocery stores should have sheets will defrost on the counter in a few hours, or in the fridge overnight.
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- Yield:Serves 4
- Active time: 15 minutes
- Total time:35 minutes
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.
Adjust oven rack to middle position and preheat to 400°F. Divide puff pastry into 4 rectangles and place on 2 baking sheets.
-
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.
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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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