featured 10421

Ricotta, Bosc Pear & Walnut Puff Pastry Tart

It’s FRIDAY! I’m celebrating the end of a long week — I’ve been under the weather and went through way too many tissues — so I needed something sweet, creamy and comforting.

I made this on a puff pastry playday and I’m so glad I did. The tart brings together things I love: fresh ricotta, sweet Bosc pears, crunchy walnuts and a drizzle of honey, all on flaky buttery puff pastry.

It’s simple, elegant and totally delicious.

I almost left it plain, then I remembered a jar of organic hazelnut spread I had on hand and decided a little swipe would be perfect.

And, of course, walnuts — I tend to add them to everything for texture and flavor.

If you want a quick, impressive dessert or snack, try this. If ricotta isn’t your thing, swap in mascarpone mixed with a little honey for a richer, creamier filling.

img 10421 5

Puff Pastry with Ricotta, Bosc Pears and Walnuts

You can join two puff pastry sheets for a larger tart or use a single sheet for a smaller serving. Prep time below excludes the time needed to defrost the pastry.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Snack or Dessert
Servings: 2 -4
Author: Hip Foodie Mom

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1/4 cup fresh ricotta cheese
  • 1 Bosc pear sliced crosswise
  • chopped walnuts
  • honey
  • organic hazelnut spread melted

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Place the slightly thawed puff pastry sheets so they overlap about an inch on one end if you want a larger tart. Spread the ricotta in the center, leaving a 2-inch border. Layer the Bosc pear slices over the ricotta and arrange as you like. Fold and pleat the edges to create a border. Sprinkle with chopped walnuts and bake 25–30 minutes, until the pastry is golden and puffed.
  • Remove from the oven and let cool 3–5 minutes. Drizzle with a little honey and spoon on the melted hazelnut spread. Serve warm and enjoy.

Notes on the hazelnut spread used: it’s made with organic ingredients, Italian hazelnuts and cocoa, and is free from palm oil and artificial additives.

GIVEAWAY: Don’t miss the giveaway mentioned on the original post where a reader could enter to win a gift card — check the original recipe source for details.

Disclosure: a sample of the hazelnut spread was provided by the manufacturer; the author was not required to write a post and all opinions are their own.