Brie Pear Prosciutto Puff Pastry with Herbed Nuts
Elegant puff pastry tart layered with sliced pears, melted brie, prosciutto, and blue cheese crumbles. A golden, flaky appetizer finished with toasted pecans or walnuts tossed in fresh herbs, olive oil, and salt. Baked until puffed and golden, then cut into eight slices for easy serving.
Ingredients
- 1 sheet puff pastry, prepared, defrosted but still cold
- 2 small pears, sliced in half with core removed, halves sliced thinly
- brie cheese, sliced in long slices
- 4 oz prosciutto, thinly sliced
- blue cheese crumbles
- 1 egg, beaten with a little water
- ½ cup pecans or walnuts, chopped
- olive oil, drizzle
- kosher salt
- black pepper
- 1 tsp fresh herb, finely chopped, rosemary and/or thyme
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Place puff pastry on parchment paper and lightly roll to smooth out folds.
- 3
Transfer parchment with dough to sheet tray.
- 4
Score dough around all edges about 1 inch from the border without cutting all the way through.
- 5
On short side of dough, create horizontal rows alternating two rows of pear slices, one strip of brie, and one prosciutto slice, stretching brie to fill each row.
- 6
Repeat rows until frame is filled.
- 7
Beat egg with water and brush egg wash onto scored frame.
- 8
Sprinkle blue cheese crumbles over dough.
- 9
Bake for about 15-20 minutes until puffed and golden on bottom.
- 10
While pastry bakes, heat chopped nuts in dry nonstick skillet over medium heat, tossing gently for about 3 minutes until fragrant and golden.
- 11
Transfer hot nuts to bowl and drizzle with olive oil, then sprinkle with salt, pepper, and fresh herbs.
- 12
Toss nuts with fork and set aside.
- 13
Remove pastry from oven and transfer to wire rack to cool slightly for about 10 minutes.
- 14
Transfer cooled pastry to cutting board and cut vertically down center, then make horizontal cuts to create 8 slices.
- 15
Transfer slices to serving plate with large spatula.
- 16
Sprinkle herbed nuts on top and serve hot.
Tips
Use a sharp knife to lightly drag the blade when scoring the dough to avoid cutting all the way through.
Stretch brie slices to fill each row so they melt inward to fill gaps.
Toast nuts until fragrant and just beginning to look golden to avoid burning.
Cool pastry on wire rack to prevent soggy bottom.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Reheat gently in 325 F oven.
Prepare herbed nut topping up to 4 hours ahead. Assemble pastry and bake same day.
Serve hot directly from oven or within 10 minutes. Accompany with white wine or sparkling cider.
Common Mistakes
Score too deeply to avoid cutting dough all the way through and losing lift.
Do not skip cooling on wire rack to avoid soggy bottom.