Make the most decadent and delicious Gorgonzola Pear Tarts with the viral upside-down puff pastry tart technique. These sweet-and-savory tarts layer thinly sliced pears with a drizzle of honey and tangy gorgonzola, all tucked beneath a buttery sheet of puff pastry. Baked until golden and flaky, they look and taste like something from a French bakery.
Turn your kitchen into a French bakery!
When my husband brought home a big block of gorgonzola, it inspired my new favorite appetizer. I love gorgonzola with pears in salads, and after trying the viral upside-down tart method, I combined the two to create an easy, elegant pear tart.
These tarts work as an appetizer, a brunch treat, or even breakfast. They deliver a balance of sweet and savory: juicy pears, honey, and the funky umami of gorgonzola wrapped in flaky, buttery puff pastry. Simple to prepare, they’re full of flavor and impressive on the plate.
Key ingredients
Below are notes on the main ingredients to help with shopping and preparation. The full ingredient list with measurements is in the recipe card at the bottom.
- Fresh pears – Bartlett, Bosc, or Anjou work well. Bartlett pears are slightly tangy and pair nicely with gorgonzola.
- Gorgonzola – This blue cheese is creamier and milder than many blues. Slice it cold from the refrigerator for neat slices. If you prefer a stronger flavor, you can substitute a more pungent blue cheese.
Instructions
Step-by-step photos are provided below to make the process clear. For the full recipe and video, see the recipe card further down.
Variations
The pear–gorgonzola–thyme trio is classic, but these upside-down puff pastry tarts are versatile. Try these flavor combinations:
- Apples, cheddar, and rosemary
- Caramelized onions, gruyère, and thyme
- Figs, brie, and thyme
- Peaches, goat cheese, and thyme
- Tomatoes, mozzarella, and basil (swap honey for balsamic glaze)
- Strawberries, goat cheese, and basil
Try a few and see which you like best.
Ingredients
- 1 sheet puff pastry dough, thawed
- 2 pears, thinly sliced
- 6 teaspoons honey, + more to finish
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces gorgonzola cheese, thinly sliced
- 1 egg, whisked
Equipment
- 18 inch baking sheet
Instructions
- Remove the puff pastry from the freezer and thaw on the counter for 30–60 minutes.
- On a lightly floured surface, roll the pastry slightly thinner and cut the sheet into 6 equal rectangles.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange 4–5 overlapping pear slices into a row on the parchment. Repeat to create six stacks, spacing them about 2–3 inches apart.
- Drizzle about 1 teaspoon of honey over each stack. Sprinkle with thyme, salt, and pepper.
- Add another layer of pear slices on top of the honey, then place a slice of gorgonzola on each stack. Cover each stack with a puff pastry rectangle and press the edges with a fork to seal to the parchment.
- Brush the tops with the whisked egg. Bake 15 minutes, or until the pastry is golden and puffed.
- Allow the tarts to cool 3–5 minutes, then flip each tart using a spatula. Drizzle more honey and sprinkle with fresh thyme. Serve immediately or keep at room temperature up to 2 hours before refrigerating.
Notes
- Storage: Store tarts in an airtight container in the refrigerator for up to 6 days. Reheat briefly in an air fryer or oven before serving, or enjoy cold.
- Sweetness level: Add extra honey after baking for more sweetness, or skip the finishing honey for a more savory tart.
Nutrition Facts
More puff pastry recipes
Frozen puff pastry makes elegant dishes easy. When you want flaky pastry without fuss, try one of these simple recipes.
Cheesy Mushroom Spinach Puff Pastry
Apple Danish
Baked Brie Puff Pastry Bites
