Pear & Gruyère tarts

Name: Pear & Gruyère tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 320 g all butter puff pastry sheet; 1 tbsp milk; 6 tbsp Apple & Pear Chutney; 3 Seasonal Pears, peeled, cored and sliced; 120 g Gruyère, thinly sliced with a vegetable peeler; 4 sprig/s thyme, leaves only; 1 tbsp clear honey

These sweet and savoury tarts make a delicious light lunch or late summer picnic. Serve with a simple green salad on the side.

5 out of 5 stars(1) Rate this recipe

Serves6
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g all butter puff pastry sheet
1 tbsp milk
6 tbsp Apple & Pear Chutney
3 Seasonal Pears, peeled, cored and sliced
120g Gruyère, thinly sliced with a vegetable peeler
4 sprig/s thyme, leaves only
1 tbsp clear honey

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry, then cut into 6 equal-sized but not quite square pieces. Transfer to a baking parchment-lined or nonstick baking tray, leaving a little space between them. Lightly score a 1cm border around each piece and brush with milk.
Prick the centre of each pastry with a fork, then spread 1 tbsp chutney within its borders. Arrange alternate slices of pear and cheese on top, overlapping the pastry border a little. Scatter over the thyme, season, then drizzle each with ½ tsp honey.
Bake for 20-25 minutes, or until the pastry is crisp and golden and the bases are cooked through.

Cook’s tip

Remove the pastry from the fridge 10 minutes before using to minimise cracking as you unroll it. For added crunch, sprinkle over some chopped toasted hazelnuts.

Typical values per serving when made using specific products in recipe