Sheet tarts are about as easy as it gets when thinking of picnic ideas beyond sandwiches and salads, and this Pear and Blue Cheese Tart is an absolute picnic winner.
Jump to:
Why I Love This Recipe
Pears are perfect for picnics as a convenient snack or in sophisticated dishes like my pear and blue cheese appetizer or my grilled pear, fig, and smoked duck salad.
The sweetness of pears and the distinct flavor of fennel with creamy ricotta and salty blue cheese on flaky puff pastry is an easy picnic dish that will always impress.
This simple yet sophisticated tart pairs well with a salad for a romantic picnic and is delicate enough to serve with a wine and cheese platter, and it’s and ideal finger food idea for large group picnics when you want to venture beyond dips and chips.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Smaller Tarts: To make smaller individual tarts, cut your pastry into quarters to make individual tarts.
- Honey: A drizzle adds sweetness to compliment the strong blue cheese.
- Cheese Variations: If blue cheese is too strong, goat cheese offers a creamy, tangy alternative. Brie or Camembert for a creamier texture with a mild flavor. Feta can add a salty touch.
- Ricotta Substitutions: Cottage Cheese for a similar texture with a lighter flavor (make sure you drain it well). Cream Cheese for a richer, creamier base.
- Fennel Variations: Caramelized leeks can offer a sweeter alternative to the distinctive flavor of fennel.
Step by Step Instructions
Step 1: Preheat oven to 400°F / 200°C
Step 2: Prepare the ingredients. Finely slice the fennel – Use a mandoline slicer for fine slices. Core and slice the pears.
Step 3: Roll the defrosted puff pastry out on a baking sheet lined with parchment paper. Using a small sharp knife, lightly score a border inside the edges of the puff pastry, about an inch from the edge. Be careful not to cut through the pastry. Just score it.
Step 4: Spread the ricotta evenly (not too thick) over the pastry, staying inside the scored line.
Step 5: Fold the external border towards the center, folding from the scoreline to create a crust. Make light scores around the border to add extra puff. Beat the egg and brush the pastry edge.
Step 6: Sprinkle with fresh thyme and about a third of the finely sliced fennel.
Step 7: Crumble the blue cheese across the ricotta, reserving a small amount as a final garnish crumble.
Step 8: Layer the slices of pear over the ricotta, mixing the remaining fennel in with the pear layers.
Place the tart in the oven for approx. 20-30 minutes, or until the puff pastry border is crisp and the pears are tender. To ensure the pears and the fennel soften, and the bottom of the pastry cooks well, I recommend lightly covering the tart with a layer of baking paper for the first 10-15 minutes of cooking to prevent the top crust from cooking too fast.
Remove from oven and allow to cool slightly.
When cooled slightly, sprinkle with salt flakes and fresh thyme leaves and crumble the remaining blue cheese over the top. Slice as desired and serve.
Recipe FAQs
You can make this tart ahead of time and serve it at room temperature or pop it in the oven just before time and serve it hot. I give you all the tips for keeping food hot for your picnic here. You can also par-bake it and reheat it gently before serving.
Fresh pears are recommended for their texture and flavor, but in a pinch, well-drained canned pears can be used. Ensure they are properly dried, firm, and not overly ripe. They could cause the tart to be soggy if they are too ripe or wet.
It’s best enjoyed fresh due to the delicate nature of the puff pastry and fresh pears. However, if you need to freeze, partially bake it first, then freeze. Fully bake after thawing for better texture.
Expert Tips
- Pastry: Make sure the puff pastry is properly defrosted, but keep it cold until you’re ready to use it; this ensures a flakier, more risen crust.
- Pears: Choose ripe yet firm pears so they are sweet but will keep their form and not get mushy when cooked. Slice the pears uniformly for even cooking and a nice presentation.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the fridge. Reheat in the oven rather than microwaving to maintain the pastry’s crispness.
Related Recipes
Did you try this Pear and Fennel Tart or any other recipes on Picnic Lifestyle?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Don’t forget to tag me on Instagram @picniclifestyle and follow along on Pinterest and Facebook.
Easy Pear, Blue Cheese, and Fennel Tart
Ingredients
- 1 roll frozen puff pastry defrosted. - Square sheets are best but round works as well.
- 250 grams ricotta
- 1 cup fennel finely sliced - Use a mandoline to achieve a nice thin slice
- 80 grams blue cheese - Soft crumbly cheese like Stilton, Roquefort, or Gorgonzola
- 2 -3 Fresh ripe pears quartered - Cored and thinly sliced
- 3-4 sprigs fresh thyme
- 1/4 teaspoon Kosher salt
- 1 egg - for egg wash.
Instructions
- Preheat oven to 400°F / 200°C and prepare the ingredients.
- Roll the defrosted puff pastry out on a baking sheet lined with parchment paper.
- Using a small sharp knife, lightly score a border inside the edges of the puff pastry, about an inch from the edge. Be careful not to cut through the pastry, just score it.
- Spread the ricotta evenly (not too thick) over the pastry staying inside the scored line.
- Fold the external border in towards the centre folding from the scoreline to create a crust. Make light scores around the border to add extra puff.
- Beat the egg and brush the pastry edge.
- Sprinkle with fresh thyme and about a third of the finely sliced fennel.
- Crumble the blue cheese across the ricotta reserving a small amount as a final garnish crumble.
- Layer the slices of pear over the ricotta mixing the remaining fennel in with the pear layers.
- Place the tart in the oven for approx. 20-30 minutes, or until the puff pastry border is crisp and the pears are tender. To ensure the pears and fennel soften, and the bottom of the pastry cooks well, I recommend lightly covering the tart with a layer of baking paper for the first 10-15 minutes of cooking to prevent the top crust from cooking too fast.
- Remove from oven and allow to cool slightly.
- When cooled slightly, sprinkle with salt flakes, fresh thyme leaves and crumble remaining blue cheese.
- Slice as desired and serve.
Notes
Recipe Variations
- Smaller Tarts: To make smaller individual tarts, cut your pastry into quarters to make individual tarts.
- Honey: A drizzle adds sweetness to compliment the strong blue cheese.
- Cheese Variations: If blue cheese is too strong, goat cheese offers a creamy, tangy alternative. Brie or Camembert for a creamier texture with a mild flavor. Feta can add a salty touch.
- Ricotta Substitutions: Cottage Cheese for a similar texture with a lighter flavor (make sure you drain it well). Cream Cheese for a richer, creamier base.
- Fennel Variations: Caramelized leeks can offer a sweeter alternative to the distinctive flavor of fennel.
- Pastry: Make sure the puff pastry is properly defrosted, but keep it cold until you’re ready to use it; this ensures a flakier, more risen crust.
- Pears: Choose ripe yet firm pears so they are sweet but will keep their form and not get mushy when cooked. Slice the pears uniformly for even cooking and a nice presentation.
- Make Ahead: You can make this tart ahead of time and serve it at room temperature or pop it in the oven just before time and serve it hot. I give you all the tips for keeping food hot for your picnic here. You can also par-bake it and reheat it gently before serving.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the fridge. Reheat in the oven rather than microwaving to maintain the pastry’s crispness.
Leave a Reply