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Sweet & Savory Recipe: Pear and Ricotta Tart

We love simple, yet classy entertaining. To us, there’s nothing better than having a soiree with loved ones without having to spend days planning and agonizing about what you’re going to serve or how to divvy up oven or stovetop time–the stuff that’s the bane of existence for any host. We also like to offer our guests something that blurs the lines between savory and sweet; why not find something that falls in both categories?

Pears and cheese have long been compatible partners that lend elegance to any dish. In this case, our puff pastry tarts have a delicious combination of sweet pears and creamy cheese. None of the flavors are too loud or compete too much for your attention, since they blend together perfectly. This is an excellent choice for any entertaining you have on the horizon, so add puff pastry to your shopping list and get excited!

Pear & Ricotta Tart

Serves 6-8


  • 1 (17 oz.) package puff pastry, thawed
  • 1 1/2 cups ricotta cheese
  • 1/4 cup parmesan cheese
  • 2 pears
  • 1 leek, finely chopped
  • 1 lemon, juiced
  • 1 egg, lightly beaten
  • 2 tablespoons honey, divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon sea salt
  • 1 splash water


  1. Preheat oven to 400 F.
  2. In a bowl, mix together ricotta and parmesan cheese. Set aside.
  3. Take your pears and dice them into small cubes, discarding stems and seeds.
  4. Place cubed pears into a bowl and toss with honey and freshly squeezed lemon juice.
  5. Unfold puff pastry and place on a lightly floured surface. Cut in half lengthwise and then cut each half into 3 slices.
  6. Repeat with remaining puff pastry sheet.
  7. Divide ricotta mixture evenly among puff pastry squares, making sure to leave a small border around the edges.
  8. Spoon diced pears evenly onto ricotta, then take chopped leeks and fill in the empty spaces.
    Optional: save 1-2 squares of puff pastry and cut into slices. Decoratively cover tarts with sliced pastry before baking.
  9. In a small bowl, mix together lightly beaten egg with 1 splash water.
  10. Transfer tarts to a parchment-lined baking sheet and brush edges with egg mixture and sprinkle all over with sea salt.
  11. Place baking sheet in oven and bake for 17-22 minutes, or until golden brown.
  12. Remove from oven and let cool 5 minutes before serving.

Recipe adapted from Honest Cooking

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