Pear & Brie Recipe

Preheat and prepare pastry

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. If the puff pastry sheet is frozen, thaw according to package directions until pliable but still cold.

Prepare egg wash

Crack the egg into a small bowl, whisk with 1 tsp cold water until smooth. Set aside.

Slice pears

Core and thinly slice the pears lengthwise into 1/8–1/4-inch (3–6 mm) slices. If desired, toss slices lightly with 1 tsp lemon juice to prevent browning.

Roll and score pastry

On a lightly floured surface or on the parchment, roll the puff pastry sheet gently to a roughly 10x12-inch rectangle (if needed). Using a sharp knife, score a 1-inch border around the edge of the pastry without cutting all the way through.

Arrange brie

Slice the brie into 1/4-inch (6 mm) rounds or cut the wheel into wedges. Arrange the brie evenly inside the scored border, leaving the 1-inch edge exposed. If the rind is thick and you prefer, trim the top rind off but keep the sides intact so the cheese melts in place.

Layer pears

Fan the pear slices over and between the pieces of brie in an even single layer. Slightly overlap slices so the filling is even across the pastry.

Season and honey

Drizzle 2 tablespoons of honey over the pears and brie. Sprinkle fresh thyme leaves evenly, then add a pinch of coarse sea salt and a pinch of freshly ground black pepper.

Brush edge with egg wash

Using a pastry brush, lightly brush the exposed 1-inch pastry border with the prepared egg wash to encourage browning.

Bake

Bake in the preheated oven for 18–22 minutes, until the pastry is puffed and golden and the brie is melted and bubbly. If the edges brown too quickly, tent the tart loosely with foil for the last 5 minutes.

Finish

Remove tart from oven and let rest on the baking sheet for 5 minutes. Drizzle an additional 1/2 tablespoon of honey if desired, and sprinkle the toasted chopped nuts over the top while still warm so they adhere. Scatter microgreens or arugula around or on top before serving if using.

Slice the tart into 6–8 portions and serve warm or at room temperature. Pair with a simple side salad or extra honey on the side. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the pastry.