Rustic Pear and Blue Cheese Tart with Honey and Fresh Herbs
This free-form tart combines sweet pears with tangy blue cheese and aromatic herbs for an elegant appetizer or dessert. The rustic galette-style presentation requires no special tart pan, making it accessible for home cooks. Fresh thyme and rosemary complement the fruit's natural sweetness, while a drizzle of honey adds the perfect finishing touch. Serve warm as an impressive starter for dinner parties or holiday gatherings, or enjoy as a sophisticated dessert with a glass of wine.
Ingredients
- 4 medium pears, peeled, cut into 1/4-inch-thick slices
- 1 tablespoon fresh lemon juice
- 3 tablespoons light brown sugar, packed
- 4 ½ teaspoons cornstarch
- 1 teaspoon fresh thyme leaves
- ½ teaspoon fresh rosemary leaves, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ⅛ teaspoon ground cinnamon
- 1 crust refrigerated pie crust, softened
- 4 oz blue cheese, chunked
- 2 teaspoons honey
Instructions
- 1
Heat oven and line cookie sheet with parchment paper
- 2
Toss pears with lemon juice, brown sugar, cornstarch, herbs, salt, pepper, and cinnamon
- 3
Unroll pie crust onto prepared cookie sheet
- 4
Spoon pear mixture onto center of crust, spreading to within 2 inches of edge
- 5
Dot blue cheese pieces over pears
- 6
Fold edge of crust up over pears
- 7
Bake until crust is golden brown
- 8
Cool slightly
- 9
Drizzle honey over tart before serving
- 10
Cut into wedges to serve
Tips
Use firm but ripe pears like Bosc or Anjou that hold their shape when baked and won't turn mushy.
Don't overfill the center - leave enough crust border to fold up and contain the juices during baking.
Serve warm for the best contrast between the flaky crust and melted cheese.
Good to Know
Cover and refrigerate for up to 2 days. Reheat in 350F oven for 10 minutes to crisp crust.
Assemble tart up to 4 hours ahead and refrigerate. Add 5 minutes to baking time if baking cold.
Serve warm or at room temperature, cut into wedges. Pairs well with arugula salad or wine.
Common Mistakes
Don't skip the cornstarch or the tart will be watery from pear juices
Avoid overripe pears that will break down and create mush during baking
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this with frozen pears?
Thaw and drain frozen pears thoroughly, then pat dry with paper towels before using to prevent excess moisture.
What if I don't like blue cheese?
Substitute goat cheese, feta, or even cream cheese for a milder flavor that still provides creamy richness.
How long will this keep?
Store covered in refrigerator for up to 2 days. Reheat in oven to restore crispness to the crust.