Flaky Puff Pastry Tart with Pears, Goat Cheese, and Pistachios

Rectangular pear tart with golden puff pastry crust, topped with thinly sliced pears, pistachios, and fresh herbs, displayed on parchment paper.

Flaky Puff Pastry Tart with Pears, Goat Cheese, and Pistachios

A flaky puff pastry tart layered with tangy goat cheese, slow-caramelized shallots, and thin-sliced pears, then finished with warm honey and crushed pistachios. It bakes in under 30 minutes and slices into squares for a crowd. Serve it as an appetizer or a light lunch.

Course Appetizer

Cuisine American, French

Keyword pear puff pastry, pear tart

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 404kcal

Author Julia

Equipment

Large rimmed baking sheet
Parchment paper
Medium skillet
Rolling Pin

Ingredients

For the caramelized shallot and goat cheese filling

3 tablespoons butter
3 medium shallots thinly sliced
5 cloves garlic minced
1 tablespoon thyme
8 ounces goat cheese room temperature

For the tart

1 sheet puff pastry dough (9x13 inches), thawed if frozen
4 pears ripe but firm, cored and thinly sliced with skin on
1 egg for egg wash
1 teaspoon water for egg wash

For the garnish

¼ cup honey
¼ cup pistachios shelled, roughly chopped
Fresh thyme leaves
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Caramelize the shallots. In a skillet over medium heat, melt the butter. Add the shallots and a pinch of salt, and cook slowly until softened and golden brown, about 12-15 minutes. Stir in the garlic and thyme during the last minute of cooking. Remove from the heat and let cool completely.
Make the filling: In a medium bowl, gently combine the cooled shallot mixture with the goat cheese. The mixture should look like a chunky, spreadable paste.
Prepare the pastry. Very gently roll out the puff pastry with a rolling pin to 9x13 inches directly on the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, cutting only partway through, not all the way. Prick the center all over with a fork to prevent over-puffing.
Spread the goat cheese and shallot mixture evenly inside the scored border.
Arrange the pear slices on top, slightly overlapping, to cover the filling completely.
Bake. Brush the pastry border with the egg wash. Bake for 22-25 minutes, or until the pastry is puffed and deeply golden.
Add toppings while warm. Brush the pears with the warmed honey (or drizzle it over), then sprinkle with the pistachios, thyme leaves, salt, and pepper. Let rest for 5 minutes, slice into squares, and serve immediately.

Notes

Use ripe but firm pears. Bosc and Anjou hold their shape best. Overripe pears turn to mush in the oven.
Slice the pears uniformly, about ⅛ inch thick, so they soften during baking and fan neatly.
Keep the pastry cold. If it softens while you assemble, put it back in the fridge for a bit before baking.
Cool the shallots completely. Warm shallots will melt the goat cheese into a loose mixture that runs out during baking. Spread them on a plate to cool faster.
Make sure your goat cheese filling isn’t hot or warm before placing and spreading it onto the puff pastry. Make sure it is at room temperature.
Do not add the honey before baking. It will scorch and turn bitter at 400°F (200°C). Apply warm honey as soon as the tart comes out. Warm the honey for about 10 seconds before brushing so it spreads without dragging the pears.
You will need these supplies: a large skillet, a cutting board and sharp knife, a medium mixing bowl, a rolling pin, a large rimmed baking sheet, parchment paper, and a pastry brush.

Storage Tips

Counter: The pastry will be fine on a countertop for up to 1 day in an airtight container.
Fridge: Store in an airtight container for up to 3 days in the fridge.
Reheating: Warm in a 350°F oven for 8–10 minutes to re-crisp the pastry. I don’t recommend microwaving the pear tart as it tends to make the crust soggy, but feel free to do so if you’re in a hurry.
Freezer: I don’t recommend freezing the baked pear puff pastry tart. However, you can store the assembled uncooked pastry (wrapped very tightly in plastic wrap) for up to 1 month in the freezer. To cook, remove the plastic wrap and bake straight from frozen and add about 5-7 minutes to your cooking time.

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