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Pear Puff Pastry Tart

This pretty pear tart, with it's light and flakey no-fuss crust, is a perfectly tasty and elegant addition to the holidays! It's also versatile - below we use goat cheese and thyme for the tart you see here, but you can also sub rosemary and gorgonzola. I've had both and it's hard to choose a fav so maybe just make one of each!

Thank you to club member Colleen for sharing this delicious recipe! We recommend pairing with our Sauvignon Blanc or Riesling Ice Wine.

  • 1 package puff pastry, thawed

  • 1-2 tsp olive oil

  • 1/2 small onion, diced

  • 2-3 pears, sliced very thin

  • 4 oz goat cheese, crumbled

  • 1-2 tbsp honey

  • 1 tbsp fresh thyme

  1. Heat oven to 425. Line a baking sheet with parchment paper.

  2. Add olive oil to medium pan, heat on medium-low. Add onions. Cook over medium-low heat, stirring occasionally until deeply caramelized - around 20-25 minutes. (This step can be done in advance - just be sure to bring back up to room temp before assembling.)

  3. Unfold pastry sheet and place on parchment paper. Using sharp knife, lightly score puff pastry 1/2 inch around edges.

  4. Spread caramelized onions on puff pastry, leaving the half inch border. Arrange pears on top of onions. Sprinkle goat cheese and thyme on top.

  5. Place on middle oven rack and bake for 20 min or until browned. Drizzle with honey immediately upon removing from oven. Slice and serve. Enjoy!

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