These Savory Pear and Puff Pastry Tarts are the perfect blend of sweet, salty, and creamy. With golden caramelized onions, tangy ricotta cheese, crispy guanciale, and delicate pear slices, each bite is rich and flavorful. Baked on a flaky puff pastry base and finished with a drizzle of honey and thyme, this elegant appetizer is ideal for holidays, fall gatherings, or dinner parties. It’s quick to assemble, beautifully presented, and irresistibly gourmet.
Why Everyone Will Love This Recipe
- Elegant and easy — looks gourmet, made in under 30 minutes
- Combines sweet pears with savory guanciale and onions
- Great for appetizers, brunch, or entertaining
- Balanced flavor: creamy, crisp, salty, sweet, and aromatic
- Customizable with pancetta, goat cheese, or blue cheese
What Is a Savory Puff Pastry Tart?
Savory puff pastry tarts are small, open-faced pastries topped with a variety of fillings — from cheese and vegetables to meat and fruit. This version features thinly sliced pears, guanciale (Italian cured pork), caramelized onions, and ricotta. It’s baked until golden and finished with honey and fresh thyme, creating a beautifully balanced dish that’s crispy, creamy, and full of flavor.
Pro Tips for Perfect Tarts
- Use ripe but firm pears so they hold their shape while baking
- Slice pears and onions very thinly for even cooking
- Always prick the pastry base to avoid puffing in the center
- Use cold puff pastry for the flakiest result
- A touch of honey after baking brings out the flavor of the guanciale and pear
Frequently Asked Questions
Can I use pancetta or bacon instead of guanciale?
Yes. Pancetta or thick-cut bacon are good substitutes and easy to find.
Can I prep these ahead of time?
You can pre-caramelize the onions and slice the pears, but assemble and bake just before serving.
What kind of pear works best?
Use a firm variety like Bosc, Anjou, or Williams for best texture.
Can I make it vegetarian?
Omit the guanciale and add a few toasted walnuts or crumbled goat cheese.
How do I serve these?
Serve warm as an appetizer, brunch bite, or even as a light lunch with salad.
How to Store
Store any leftover tarts in an airtight container in the fridge for up to 2 days. Reheat in a low oven (around 300°F or 150°C) for 8–10 minutes to crisp up the pastry before serving.
How to Freeze
While best fresh, these tarts can be frozen after baking. Let them cool completely, then wrap individually and freeze for up to 1 month. Reheat in the oven from frozen until warmed through and crisp.
Ingredients
How to Make Savory Pear Puff Pastry Tarts
Start by prepping the caramelized onions. Peel and thinly slice the golden onions, then sauté them in a pan with butter and a splash of water. Let them cook over low heat for about 20 minutes, stirring occasionally, until they turn soft, golden, and sweet. Season with a pinch of salt, pepper, and a few sprigs of fresh thyme for aroma.
Start by prepping the caramelized onions. Peel and thinly slice the golden onions, then sauté them in a pan with butter and a splash of water. Let them cook over low heat for about 20 minutes, stirring occasionally, until they turn soft, golden, and sweet. Season with a pinch of salt, pepper, and a few sprigs of fresh thyme for aroma.
While the onions are cooking, preheat your oven to 180°C (356°F). Unroll the puff pastry and cut it into 8 equal rectangles. Arrange them on a parchment-lined baking tray. Using a fork, prick the centers of each rectangle to prevent them from puffing too much in the middle.
Spoon a small amount of ricotta onto each rectangle, then layer with a spoonful of the caramelized onions. Add a couple of pieces of guanciale and top with thin slices of pear. Keep the edges clean so the pastry can rise nicely.
While the onions are cooking, preheat your oven to 180°C (356°F). Unroll the puff pastry and cut it into 8 equal rectangles. Arrange them on a parchment-lined baking tray. Using a fork, prick the centers of each rectangle to prevent them from puffing too much in the middle.
Bake the assembled tarts for 20 to 25 minutes, or until the pastry is puffed and golden and the guanciale is crisp. Once out of the oven, top each tart with a few fresh thyme leaves and a light drizzle of honey for a beautiful, savory-sweet finish. Serve warm or at room temperature.
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