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Last Updated on March 22, 2021 by Chenée Lewis
I’m a huge fan of puff pastry. It’s easy to use, buttery, flaky, and instantly makes any dish both elegant and indulgent at the same time. But I think my favorite thing about puff pastry is its versatility. You can use it in desserts, breakfast recipes, savory snacks and appetizers, or main dishes and it’s always perfect! Today we’re using it for a pear puff pastry tart! Topped with juicy pear, caramelized onions, crumbled blue cheese, and walnuts, it’s ideal for an appetizer, party snack, or for a get-together at home! I love the combination of pear and caramelized onion, especially with crunch of the walnuts and the flavor contrast of the blue cheese and honey. It’s a flavor party for sure!
What can I do with caramelized onions?
Caramelized onions are a truly magical ingredient! In this pear puff pastry tart recipe, they’re perfect for adding a savory-sweet, deeply delicious flavor. You can also use them as a pizza or sandwich topping, a mix-in in a dip for chips or cheese sauce, or to amp up your pasta or mac and cheese! I also love them on eggs!
Once you’ve made your caramelized onions, you’re well on your way to enjoying this amazingly flavorful pear puff pastry tart! And the best part is that caramelized onions last for days in the fridge, so the possibilities are endless!
- frozen puff pastry – The simplicity of this puff pastry tart comes from the puff pastry itself! It’s so easy to work with, and always gives you a flaky, buttery, perfect base for any topping. For this recipe, you’ll just want to thaw your store-bought puff pastry in the fridge or at room temperature according to the package directions, and it’s ready to go!
- egg wash – we’ll use an egg whisked with a tablespoon of water to create an egg wash, which serves two purposes in this puff pastry tart. First, it helps to give the edges of our tart a golden brown, flaky texture that we want in a perfect pastry! Also, our egg wash helps to create a barrier under our filling so that the bottom of our puff pastry tart stays crispy and firm as well — no soggy bottoms here!
- pears – I used organic Bartlett pears for this puff pastry tart — I just sliced the pears into thin slices and they were ready to be added to the tart!
- caramelized onions – my favorite part! This puff pastry tart gets so much of its amazing flavor from caramelized onions. If you haven’t made caramelized onions before, this post at Simply Recipes is a great resource! You can make them once and they’ll last for several days in the fridge! Or, if you’re pressed for time you can find jarred caramelized onions as well.
- walnuts – I love the crunch that walnuts give to this puff pastry tart! You can swap out walnuts for another nut of your choice, like pecans or hazelnuts, or omit them altogether.
- blue cheese – adds a bold punch of savory flavor to this tart! If you would prefer to tone it down a bit, you can swap in Brie or Gouda.
- honey – the perfect finishing touch. I love the sweetness honey gives this puff pastry tart!
Tips and F.A.Q.
You might with other puff pastry recipes, especially ones with no-bake fillings or fresh fruit. For this tart, we’re baking the puff pastry along with the filling.
Definitely! I don’t think I’ve every made a puff pastry dish without using an egg wash. It helps to give you that golden brown, flaky texture and keeps any filling from seeping through to the pastry base.
First, definitely use an egg wash! As I mentioned, the egg wash provides a moisture barrier to keep any moisture from getting into the base of this puff pastry tart. Second, we’ll be piercing the base of the puff pastry to keep it from rising too much in the center, but that step also helps the center of the pastry to cook more quickly. So we’re sure to end up with a crisp, nicely browned puff pastry tart!
One of the biggest issues with puff pastry is unfolding it before it’s completely thawed. Make sure you have thawed it completely according to the directions on the package so that you don’t end up with cracks in the pastry. That said, it’s also important to work with puff pastry while it’s still a bit cold. Don’t let your puff pastry sit at room temperature for more than 40 minutes before making this puff pastry tart; otherwise it may be too soft and sticky to work with.
And type that you like! The easiest to caramelize are Vidalia onions and other yellow onions, but red onions and white onions can be caramelized as well! For an easy method to caramelize onions, check out this Simply Recipes post!
You can definitely swap the blue cheese for brie, goat cheese! Any cheese that fits well with the sweet and savory notes of the honey, caramelized onions, and pear.
If you love this savory pear puff pastry tart, I’ve got so many more goodies for you! First off, my brie and cranberry puff pastry tart is a MUST, especially around the holidays! It’s just as easy as this pear tart, but with all the great holiday flavors your guests will love!
Also, if you need another use for your caramelized onion, check out my Havarti Grilled Cheese with Bacon and Caramelized Onion! It’s a gourmet spin on a tradition grilled cheese sandwich, with Havarti and Emmental cheeses, caramelized onion, whole grain Dijon mustard, and seeded rye bread. My kind of late-night snack!
- Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking liner.
- Roll out pastry to a 10×15 inch rectangle. Fold in edges of pastry ½ inch to form a border and crimp edges if you like. and pierce all over the inner part of the puff pastry with a fork. Brush all over inner portion and outside edge of puff pastry with egg wash.
- Place sliced pears in a single layer onto pastry. Evenly spread caramelized onions over and between pears. Sprinkle with walnuts, followed by blue cheese.
- Bake in preheated oven for 25 min. Drizzle with honey and serve warm.
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