Savory Pear and Brie Tart Recipe

Frozen puff pastry may be one of the most versatile convenience items on the market. When you have a package in your freezer, you can whip up rich savory appetizers, elegant main dishes, or delicious buttery desserts in no time.

This Pear and Brie Tart recipe uses puff pastry to make a delicious rich appetizer with the perfect combination of sweet and savory ingredients. It can also be served as a decadent dessert by playing up the sweet elements.

Whether you serve it as an appetizer or a dessert, it’s sure to add an elegant touch to your holiday entertaining menu.

Savory Pear and Brie Tart

Ingredients:

1/2 package frozen puff pastry
1 medium pear, ripe but firm, cut into thin slices
2 oz. Brie cheese, cut into thin slices with rind removed
2 sprigs fresh thyme, stems removed
2 tsp ground cinnamon
1 tsp nutmeg
2 Tbsp maple syrup
1 egg
1 Tbsp of water

Directions:

Thaw puff pastry in refrigerator for 2-3 hours or overnight.

Position oven rack in the middle position and preheat oven to 375 degrees Fahrenheit.

Open thawed puff pastry and carefully unfold, being careful not to crack it.

Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle.

Cut rolled pastry in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).

Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about 1/2” from the outside edge, but do not cut all the way through.

Dock the pastry inside the cut you just made with a fork just like you would a pie crust.

Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, cinnamon, and nutmeg.

Brush top with maple syrup to evenly coat.

Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in oven.