Description
Flaky puff pastry topped with caramelized apples and pears, creamy goat cheese, and crunchy toasted walnuts – a perfect sweet-savory fall appetizer or dessert.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 medium apple (such as Honeycrisp or Granny Smith), thinly sliced
- 1 medium pear (such as Bosc or Anjou), thinly sliced
- 4 oz goat cheese, softened
- 2 tablespoons honey
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 egg (for egg wash)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry sheet slightly and cut into 4 equal rectangles. Place on prepared baking sheet. Prick pastry all over with a fork, leaving a 1/2-inch border unpricked.
- In a skillet over medium heat, melt butter. Add apple and pear slices, brown sugar, and cinnamon. Cook 3–4 minutes until softened and lightly caramelized. Set aside.
- Spread softened goat cheese evenly over each pastry rectangle within the border.
- Arrange cooked apple and pear slices over the goat cheese.
- Fold the edges of the pastry slightly inward to create a small rim. Brush edges with beaten egg.
- Bake for 18–20 minutes until pastry is golden and puffed.
- While tarts bake, toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside.
- Remove tarts from oven. Drizzle with honey and sprinkle with toasted walnuts and fresh thyme leaves. Serve warm or at room temperature.
Notes
For a dairy-free version, substitute goat cheese with a plant-based alternative. Walnuts can be omitted or replaced with pecans.
Nutrition
- Calories: 420
- Sugar: 18g
- Fat: 27g
- Carbohydrates: 38g
- Protein: 9g