Caramelized Pear and Gorgonzola Tart Recipe

Create decadent Gorgonzola Pear Tarts with the viral upside-down puff pastry method. This sweet-and-savory recipe layers thinly sliced pears, a drizzle of honey, and tangy gorgonzola beneath a buttery sheet of puff pastry. Baked until puffed and golden, these tarts look like they came from a French bakery and are perfect as an appetizer, brunch item, or elegant snack.

Close-up of golden-brown puff pastry tarts topped with sliced pears and drizzled with honey, garnished with fresh thyme leaves.

Turn your kitchen into a French bakery!

When my husband brought home a large block of gorgonzola, I decided to combine two of my favorite things—ripe pears and bold blue cheese—with the viral upside-down puff pastry tart technique. The result is a simple, show-stopping tart that balances sweet honey and fruit with the creamy, slightly pungent bite of gorgonzola.

These tarts work beautifully as an appetizer before a dinner party, a savory-sweet breakfast, or an indulgent snack. The flaky puff pastry surrounds layered pear slices, a light honey glaze, and melted cheese for an irresistible contrast of textures and flavors.

Ingredients on a wooden table include honey, gorgonzola cheese, fresh thyme leaves, salt, pepper, an egg, pears, and puff pastry sheets.

Key ingredients

Below is a quick overview of the main ingredients and a few notes to help you get the best results. The full ingredient list with exact measurements is included in the recipe section below.

Fresh pears – Bartlett, Bosc, or Anjou pears are all good choices. Bartlett pears are slightly tangy and pair especially well with blue cheese.
Gorgonzola – This style of blue cheese is creamy and milder than some other blue cheeses. If it seems too soft to slice, chill it briefly in the refrigerator before cutting; it also melts beautifully under the puff pastry. You may substitute another blue cheese if you prefer a stronger flavor.

Instructions

This recipe is straightforward and quick. Below are step-by-step photos to guide you. For the complete recipe card with quantities, scroll to the recipe section.

sheet of puff pastry dough cut into 6 rectangles on a dark cutting board — Roll the thawed puff pastry just slightly thinner and cut into six rectangles.

sliced pears on a sheet of parchment paper on a baking sheet — Roll the thawed puff pastry just slightly thinner and cut into six rectangles.

Variations

These upside-down puff pastry tarts are versatile. Try these variations to fit different seasons or flavor preferences:

Apples, sharp cheddar, and rosemary
Caramelized onions, gruyère, and thyme
Figs, brie, and thyme
Peaches, goat cheese, and thyme
Tomatoes, fresh mozzarella, and basil with a drizzle of balsamic glaze
Strawberries, goat cheese, and basil

Experiment with cheeses and herbs to find your favorite pairing.

Golden brown pear tarts topped with fresh thyme, placed on a white plate.

Gorgonzola Pear Puff Pastry Tarts

These Gorgonzola Pear Tarts are an easy, elegant sweet-and-savory appetizer, made with the upside-down puff pastry method. Thin pear slices, honey, and tangy gorgonzola are baked beneath flaky puff pastry until golden and irresistible.

Servings: 6 tarts

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Author: Whitney Bond

Ingredients

1 sheet puff pastry dough, thawed
2 pears, thinly sliced
6 teaspoons honey, plus extra for finishing
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces gorgonzola cheese, thinly sliced
1 egg, whisked (for egg wash)

Equipment

18-inch baking sheet (or similar large sheet pan)

Instructions

Remove the puff pastry from the freezer and thaw on the counter for 30–60 minutes until pliable.
Lightly flour a cutting surface and roll the pastry a bit thinner. Cut into six equal rectangles.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or nonstick foil.
For each tart, arrange 4–5 overlapping pear slices in a short row on the prepared sheet, leaving about 2–3 inches between each stack. Repeat to make six stacks.
Drizzle roughly a teaspoon of honey over each pear stack. Sprinkle with thyme, salt, and pepper.
Add another layer of pear slices on top of each honeyed stack, then place a thin slice of gorgonzola over the pears.
Cover each stack with a puff pastry rectangle and press the edges down to seal the filling. Optionally crimp with a fork for a tighter seal.
Brush each pastry top with whisked egg for a shiny finish. Bake for about 15 minutes, or until the pastry is puffed and golden brown.
Let cool for 3–5 minutes, then carefully flip each tart onto a serving plate so the pears and cheese are on top. Drizzle with additional honey and garnish with fresh thyme. Serve immediately.

Notes

The assembled tarts can be kept in an airtight container in the refrigerator for up to 6 days. Reheat gently in an air fryer or low oven for best texture.
For a sweeter tart, add extra honey after baking. For a more savory profile, omit the finishing honey.
Use ripe but firm pears so the slices hold their shape during baking.

Nutrition Facts (per tart)

Calories: 358 kcal
Carbohydrates: 34 g
Protein: 8 g
Fat: 22 g (Saturated Fat: 8 g)
Sodium: 427 mg
Fiber: 3 g
Sugar: 12 g

More puff pastry recipes

Frozen puff pastry is a time-saving shortcut that makes elegant dishes effortless. Here are a few more ideas to try when you’re craving buttery, flaky pastry: