Pear-And-Pumpkin Tart Recipe

Name: Pear-And-Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (17.3-oz.) package frozen puff pastry sheets, thawed; 1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/4-inch-thick slices; 1 firm Bartlett pear, cut into 1/4-inch-thick slices; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons olive oil, divided; 2 cups loosely packed arugula leaves; 1/4 cup crumbled blue cheese; 1/4 cup fresh pomegranate seeds; 1 teaspoon red wine vinegar

Servings: persons

1 (17.3-oz.) package frozen puff pastry sheets, thawed
1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/4-inch-thick slices
1 firm Bartlett pear, cut into 1/4-inch-thick slices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 cups loosely packed arugula leaves
1/4 cup crumbled blue cheese
1/4 cup fresh pomegranate seeds
1 teaspoon red wine vinegar

1
Preheat oven to 425u00b0. Unfold puff pastry sheets, and place side by side on a baking sheet, overlapping short sides 1/2 inch. Press seam to seal. Score a 1/2-inch border on all sides, using a knife. Do not cut through pastry.
2
Toss together pumpkin slices, next 3 ingredients, and 1 tsp. olive oil in a large bowl. Spread mixture in a single layer on prepared pastry sheets, leaving a 1/2-inch border.
3
Bake at 425u00b0 for 20 to 22 minutes or until pastry is golden brown. Cool on a wire rack 10 minutes.
4
Toss together arugula, next 3 ingredients, and 1 tsp. olive oil in a medium bowl. Add salt and pepper to taste. Sprinkle mixture over tart, and cut into desired shapes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (17.3-oz.) package frozen puff pastry sheets, thawed, 1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/4-inch-thick slices, 1 firm Bartlett pear, cut into 1/4-inch-thick slices, 1/2 teaspoon kosher salt, and more.

Yes, Pear-And-Pumpkin Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear-And-Pumpkin Tart

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