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Brie and Pear Tartlet

Brie and Pear Tartlet

Name: Brie and Pear Tartlet
Prep time: 10 min
Cook time: 30 min
Yield: 6 servings

Haley Williams | Appetizers, Dessert, Pears |American

This fall, try eating your Royal Riviera Pears with a sweet and savory twist. This Brie and Pear Tartlet is filled with delicious flavors, textures, and creates a beautiful display!

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. This recipe is made using our Royal Riviera Pears, which we can't wait for you to enjoy this fall. We have 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.

Brie and Pear Tartlet

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Vegetarian

Ingredients

1 package of 9-by-14-inch sheets phyllo dough (24 sheets)
1/2 cup (1 stick) butter, melted
1/3 lb brie cheese, cut into six slices about 1/4-inch thick and 3-inches long
2 pears, thinly sliced lengthwise
1/2 cup honey
2 tablespoons fresh thyme
Salt to taste

Instructions

Preheat oven to 400F. 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. (you have the option to carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart. Or you can keep it free-form as Haley did and let the edges get crispy.)
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.

Makes: 6 tartlets

Serves: 6 servings