If you’ve got ready-rolled puff pastry in your freezer, and a few tasty odds and ends in the fridge, you’ll never be short of something to impress last-minute guests with!
When we finally got home last week after our looooong flight from Australia, we both felt desperate to eat something other than sloppy gloop with rice and beyond-weird spongy things in packets.
We’d also gone on a bit of a salad binge while over in Perth, after months of ‘salad deprivation’ over here in wintery England, and that’s what we were both still craving.
But the weather didn’t seem to have warmed up one single degree while we’d been away. So, the next day for lunch I decided to skip the salad after all and throw together a quick puff pastry tart with toppings inspired by the flavours in the salad I’d enjoyed the most while away: classic pear, feta and walnut. Mmmm!
If you’ve never made a savoury puff pastry tart, you really are missing out. I make them all the time, because they look impressive with hardly any effort. They’re posh enough looking to serve to guests, but you won’t have to spend all morning in the kitchen making them = exactly what this lazy girl likes. Especially this jet-lagged lazy girl!
This baby tomato, pesto and prosciutto tart is one of the most popular recipes on this blog, and I’m not really surprised by that. Doesn’t everyone love baby tomatoes, pesto and prosciutto?
But pear, feta and walnut seems like a bit more of a left-field choice for a tart topping, right? Well, maybe, but for me it really does work. Now that I’ve got my head around pears being the stars of the show in something savoury, that is!
But why not? The resulting taste is salty, sweet, crunchy, juicy, and tangy all at the same time. What more could you want to get you right in the mood for spring? Or Autumn, if you happen to be where we were last week. 😉
You can serve this puff pastry tart by itself, but I think a simple green salad and dressing on the side is the perfect accompaniment.
So what do you reckon? Does the idea of fruit and cheese on a pastry tart float your boat? I hope you’re brave enough to give it a try.
P.S. Take a look at this post for more ‘process’ photos e.g. how to score the border around the edge of the tart!
Pear, feta and walnut tart
- 1 ready-rolled puff pastry sheet roughly 375 grams / 13 ounces
- 4-5 tablespoons crème fraiche or sour cream
- 3 small firm pears or 2 larger ones, cut into thin wedges (about 3mm thick)
- 1/2 cup feta cheese
- 1 handful walnut pieces lightly crushed / broken
- a large drizzle of squeezy honey
- freshly ground black pepper
- rocket / arugula salad leaves to decorate and to serve
- Pre-heat the oven to 200C / 390F.
- Lay the pastry sheet out on a baking tray lined with baking paper (trim the pastry slightly if you need to), then score a 1.5 – 2cm border all the way around the edge with a knife (taking care not to cut all the way through).
- Bake for 7 minutes until the pastry is all puffed up, then remove from the oven.
- Push the inside of the tart down inside the border, then spread the crème fraiche / sour cream all over this part. Add the pear slices in an overlapping pattern, then return the tart to the oven for 15 minutes until golden and risen.
- Remove the tart from the oven again and crumble over the feta and sprinkle over the walnuts. Bake for another 5 minutes.
- To serve, drizzle over a little honey, grind over some black pepper, and scatter over a few rocket / arugula leaves.
- Serve with a simple rocket / arugula salad.
Try to use firm pears. If they're too ripe, you'll risk making the pastry soggy.
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