Pear & Gruyere Tart with Thyme
Get your sweet and salty fix with nutty Imported Gruyere melted on top of caramelized pears and flaky puff pastry with a warm honey drizzle.
- 1 large D’Anjou pear
- 1 sheet puff pastry, defrosted
- 1 tbsp honey Dijon mustard
- 1 1/2 cup shredded Imported Gruyère, divided
- 1 large egg beaten with 1 teaspoon of water (egg wash)
- 2 tbsp chopped walnuts
- 1 tbsp fresh thyme leaves
- honey, for drizzling
Preheat oven to 400 degrees F with rack in the middle position.
Cut pear in half lengthwise, core, and cut each half into 1/8-inch thick slices.
Place puff pastry onto a parchment-lined baking sheet. Score a 1/2-inch border on all sides of the puff pastry with a sharp knife. Be careful not to cut all the way through.
Spread honey Dijon onto the puff pastry in an even layer, staying within the border you scored. Sprinkle 3/4 cup shredded Gruyère over the mustard. Layer pears over the cheese, overlapping slices.
Sprinkle chopped walnuts over the pears, followed by the remaining 3/4 cup shredded Gruyère. Lightly brush exposed border of puff pastry with egg wash.
Bake 25 minutes, until pastry is puffed and golden and cheese is lightly browned.
Remove from oven and sprinkle with thyme leaves. Let stand 5 minutes, drizzle tart with honey, cut into squares, and serve warm.