Smoky Blue Cheese and Pear Tart Puff Pastry

Recipe Pin
35 minutes
2 tarts

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Smoky Blue Cheese and Pear Tart Puff Pastry is delicious; the mix of sweet pears and briny blue cheese is a match made in culinary heaven!

puff pastry glazed with hot honey, with pears and cheese

If seeking ‘kitchen pièce de résistance,’ break out of the boring with this quick bake, which is uniquely different and truly delightful! The sweet pear and tangy bite of the blue cheese is a gastronomic masterpiece relying on only a handful of fresh ingredients to achieve ‘party-in-your-mouth’ perfection. To reduce prep and cook time, I strongly recommend using a sheet of puff pastry. The pre-made kind. If however, you are a whiz with pastry dough, feel free to make your own!

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When baking with pears, and for this pear puff pastry tart in particular, seek out Bartlett or Comice. They are among the most common varieties found in stores and offer the most complimentary flavor alongside the smoked blue cheese.

And speaking of smoked blue, there are a number of brands cheeses that are now specializing in smoked varieties. I was shocked to find the smoked blue in my grocer’s cheese carousel, so I recommend starting in ‘the fancy section’ when you begin your search.

If the idea of pear and blue cheese is not catching your fancy, use this recipe base to play with your own fruit and cheese combinations. I also recommend trying this recipe with Honeycrisp apples and smoked Gouda cheese or finely shredded smoked cheddar! And if you catch the ‘puff pastry vibe’ I’ve got an impeccably delicious method for am Asparagus Puff Pastry with Boursin you shouldn’t miss!

Ingredients for Pear and Blue Cheese Puff Pastry

  • Puff pastry – one sheet, pre-made
  • All-purpose flourfor dusting
  • Bartlett or Comice pearssliced thinly
  • Brown sugar compliments the blue cheese while neutralizing the smoke
  • Smoked Blue cheesesmoked gorgonzola is also a good option, divided
  • Sliced almonds add a lovely texture
  • Fresh thyme leaves – bright, vivid, necessary
  • Regular or hot honey a finishing ingredient that caps the entire flavor profile
a close up image of half eaten puff pastry with blue cheese

Equipment You Will Need

This mouthwatering pear and smoked blue cheese puff pastry tart recipe uses a handful of kitchen staples. Be sure to preheat your oven, and then grab a paring knife and mandolin (if you have one), a baking sheet, parchment paper, a spoon, a pizza cutter or butter knife, and a pastry brush.

Tips for Success

  • Use a good quality puff pastry sheet.
  • Make sure the pears are ripe but not overripe.
  • Don’t overfill the tart, or the dough beneath the filling will bake unevenly.
  • Do not use an egg wash when working with puff pastry, only water, as the weight of the egg will affect the pastry’s ability to properly rise.
  • Bake the tart until the crust is golden brown and the filling is heated through.

How to Make Pear Puff Pastry

Before You Begin

Preheat your oven to 425°F and line a baking sheet with parchment paper. Set aside.

Wash the pears before thinly slicing them and removing the cores. I did ¼-inch to ½-inch thick slices.

The first few slices will have a hole in their middles from where the woody core was removed, but these will soon be filled with crumbled smoked cheese and sliced
almonds.

Prepare the Pastry Dough

Unroll your puff pastry and use a rolling pin to roll out the dough on a lightly floured surface. Cut in half resulting in two roughly equal squares and place them on the baking sheet with about 2-inches in between them.

NOTE: the touch of the pin need only be light; do not roll more any more than 1/8-inch thin.

Using a pizza cutter or a dull butter knife, score without cutting a 1-inch wide ‘frame’ inside each edge. It doesn’t need to be perfect.

The end result will give you a field to work within and gorgeous puffy-crispy sides. Not a word but I think you get what I mean 😉

four Bartlett pears in a wicker basket, in an orchard

Build the Tarts

Sprinkle the center of the pastry square or ‘the field’ with brown sugar before layering the pears onto the pastry dough. Again, we are going for rough and rustic. When layering the sliced pears, just try not to impose over the faintly scored lines.

Add 4 tablespoons of the crumbled smoked cheese atop the pears. Sprinkle with 4 tablespoons of sliced almonds each.

Don’t go too crazy. Remember that less is always best. Blue softens incredibly fast and if you feel like you need to add a little extra post-bake the heat from the tart will hasten it softening.

Use a pastry brush or paper towel to lightly brush room temperature water along the border. Sprinkle the 1 remaining tablespoon of brown sugar over both tarts being sure this time to intentionally get some along the borders.

Bake the Pastries

Bake until the borders of the pastries begin to turn golden brown. They will generally begin to crisp and form color after about 12 to 15-minutes, but every oven is different.

Remove from the heat and shimmy onto flat serving trays, platters, or rustic wooden cutting boards. Drizzle with honey (or hot honey for a soupçon of spicy!) and then sprinkle with fresh thyme.

After a brief 10-minute rest, use a pizza cutter or sharp knife to cut each tart into fourths. Make your cuts from side to side for squares or corner to corner for triangles.

How to Store and Serve Puff Pastry Tart

Serve warm or at room temperature. Regardless, it’s best when consumed slowly and after a handful of minutes once pulled from the oven.

I kick things off with a sparkling rosé, then make my move to the tart after 10 – 15 minutes or so. Nothing burns your mouth faster than molten cheese, so seriously give it time.

This recipe yields two individual tarts. One tart will feed 1 person as a light meal and perhaps paired with a small salad. If electing to serve as an appetizer, each tarte will yield 4 pieces. The method is easily doubled or tripled to accommodate with each fresh sheet of puff pastry dough.

Store leftovers should you have any, in the refrigerator in a covered container for up to 3 days. To reheat, place on a baking sheet and pop in a 325°F oven for 6 to 8 minutes.

a white platter with a square of baked pastry filled with cheese and fruit

Modifying the Norm to Make It Not Entirely Average

  • Turn these tarts into savories all the way by layering with vibrant herbs like tarragon or rosemary, cheese, and pair with sturdy vegetables sliced into ribbons like asparagus or carrot.
  • Cut 4 smaller squares from the full sheet of puff pastry creating 2 pastry pockets (2 tops, 2 bottoms). Encase all of the ingredients within the dough and crimp around the outside edges for a grab-and-go handheld snack.

Frequently Asked Questions

How can I make sure my puff pastry browns the way I like?

For an extra golden-brown sheen, brush a light egg white wash (1 egg white plus 1 tsp of water) over your puff pastry prior to baking.

What are other fruit and cheese combinations to try?

There are so many possible variations on this recipe. Apples go well with cheddar and Brie, so that would be a good place to start. For a similar bite to the pear and blue cheese version, try blackberries with Cotija cheese, or an aged Cheddar. If you love blue cheese, but aren’t a fan of pears, try figs instead. The world is your oyster!

featured image for Smoked Blue Cheese and Pear Puff Pastry Tart

Smoky Blue Cheese and Pear Tart

Jenny DeRemer
If seeking 'kitchen pièce de résistance' look no further than this pear and smoked blue cheese tart, uniquely different and truly delightful!
5 from 2 votes
Servings: 2 tarts
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine American, Southern
Servings 2 tarts
Calories 1031 kcal

Ingredients
 

  • 1 sheet puff pastry thawed
  • all-purpose flour for dusting as needed
  • 2 to 3 medium pears Bartlett or Comise; 1/4 to 1/2-inch thin slices on madolin; stemmed, cored, and seeds discarded
  • 3 tablespoons brown sugar divided
  • ½ cup smoked blue cheese or smoked gorgonzola cheese broken into small pieces; divided
  • ¼ cup sliced almonds divided
  • thyme leaves fresh; divided
  • honey regular or hot for drizzling as needed

Instructions
 

  • Preheat your oven to 425°F and line a baking sheet with parchment paper. Set aside.
  • Unroll your puff pastry and use a rolling pin to roll out the dough on a lightly floured surface. Cut the puff pastry in half resulting in two roughly equal squares and place them on the baking sheet with about 2-inches in between them. NOTE: the touch of the pin need only be light; do not roll more any more than 1/8-inch thin.
  • Using a pizza cutter or a kitchen knife, score without cutting a 1-inch wide ‘frame’ or border inside each edge. The end result will give you a field to work within without being visible in the final product.
  • Sprinkle the center of the pastry square or 'the field' with brown sugar before layering the pears onto the pastry dough. When layering the sliced pears, make sure not to impose over the scored lines. Add 4 tablespoons of the crumbled smoked cheese to each center field atop the pears. Sprinkle with 4 tablespoons of sliced almonds each.
  • Use a pastry brush or paper towel to lightly brush room temperature water along the border. Sprinkle the 1 remaining tablespoon of brown sugar over both tarts being sure this time to intentionally get some along the borders.
  • Bake until the borders of the pastries begin to turn golden brown, about 12 to 15-minutes. Remove from the heat and shimmy onto flat serving trays, platters, or rustic wooden cutting boards. Drizzle with honey (or hot honey for a soupçon of spicy!) and then sprinkle with fresh thyme.
  • After a brief 10-minute rest, use a pizza cutter or sharp knife to cut each tart into fourths. Make your cuts from side to side for squares or corner to corner for triangles. Serve warm or at room temperature.

Notes

This recipe yields two individual tarts. One tart will feed 1 person as a light meal and perhaps paired with a small salad. If electing to serve as an appetizer, each tarte will yield 4 pieces. Serve warm or at room temperature.
Tips for Success:
  • Use a good quality puff pastry sheet.
  • Make sure the pears are ripe but not overripe.
  • Don’t overfill the tart, or the filling will spill out.
  • Bake the tart until the crust is golden brown and the filling is heated through.
Store Leftovers should you have any, in the refrigerator in a covered container for up to 3 days.
To Reheat place on a baking sheet and pop in a 325°F oven for 6 to 8 minutes.
Do Not Freeze
Variations:
    • Assemble all savory tarts by layering with tarragon or rosemary, smoked cheese, and pair with vegetable ribbons like asparagus or carrot.
    • Cut 4 smaller squares from the full sheet of puff pastry creating 2 pastry pockets (2 tops, 2 bottoms). Encase all of the ingredients within the dough and crimp around the outside edges for a grab-and-go handheld snack.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1tartCalories: 1031kcalCarbohydrates: 103gProtein: 19gFat: 62gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gCholesterol: 25mgSodium: 700mgPotassium: 476mgFiber: 9gSugar: 36gVitamin A: 303IUVitamin C: 8mgCalcium: 252mgIron: 4mg
Did you love this recipe?Leave a comment and Let me know how it was!

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9 Comments

  1. Rogue creamery here in Oregon makes a fabulous smoky blue – we use it on so many things (great in butter on a steak). Thanks for sharing at the What’s for Dinner party. Hope your week is going great.

  2. Thanks for the recipe and all the great tips! I believe my family will love this.
    We came over from Annies Home.

    1. Jenna, you are so sweet, and thank you! Please let me know should you assemble, as I’d love to know how you enjoyed it. A quick tip; it’s 110% worth the extra spend on a good Bleu or better yet, French Roquefort. The cave-aged cheeses are hard to top! x – Jenny

    1. Jenna, thanks! Silly simple so I popped it up because it tasted soooo good! Happy Easter, Jenna! 😉