Pears and cheese have been paired together since the medieval times, and we can taste why. It’s a luxurious combination of salt, fat, sugar and is a brilliant mesh of textures. If you’re one for opposing flavors that meld so perfectly, then try this brie and pear tartlet.
A medieval pairing with a modern twist
She has placed the ingredients on phyllo dough, which gives the dish a perfect crunch. To prevent the phyllo from drying out keep the sheets covered with plastic wrap or a damp towel while you’re working. If a sheet rips, just patch it back together with melted butter and continue.
The layers of phyllo dough and butter are topped with brie and sliced pears. While baking in the oven, the flavors become even more apparent. Served with a drizzle of honey and a sprinkle of fresh thyme, these pear tartlets are simply irresistible.
We also love this recipe with puff pastry instead of phyllo dough, which makes it even easier! Just use defrosted, ready-made puff pastry from the freezer section and assemble brie at pears all at once. Them, bake at 350 degrees for 12-15 minutes and serve warm. Check out the recipe video below for this simple substitution.
Pear Tartlet Recipe
- Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay two sheets of phyllo on the prepared pan. Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
- Lightly coat the phyllo surface with butter using a pastry brush. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with butter. *Place brie slices three across and two down on the phyllo dough.
- Bake for 10 minutes.
- Once the brie has melted, remove the tart from oven and carefully layer the slices of pear on top of each piece of brie. Return the tart to the oven and bake until the crust turns brown and crispy, 15 to 20 minutes.
- Let the tart cool on the pan for 5 minutes. Cut the tart into six rectangles so there is a piece of brie and pear on each. Drizzle with honey and sprinkle with thyme and salt. Serve warm.