Warm Mushroom Pear Tart

French free-form tarts often marry earthy mushrooms with ripe fruit for a rustic finish. This warm version layers sautéed chanterelles and Bartlett pears on flaky puff pastry, kissed with honey and thyme.

Serves 6 · 25 min prep · 30 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 34g carbs
• 18g fat
• 3g fiber

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Ingredients

• 8 oz fresh chanterelle or cremini mushrooms
• 3 medium ripe Bartlett pears
• 1 store-bought puff pastry sheet, thawed
• 1 small shallot
• 1 1/2 tsp fresh thyme leaves
• 1/4 cup honey
• 2 tbsp unsalted butter
• 1 large egg
• 1 pinch of sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp all-purpose flour for dusting

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. 2Unfold the puff pastry on a lightly floured surface and roll it gently into a 10-by-12-inch rectangle; transfer to the prepared sheet.
3. 3Score a 1-inch border the edge with a sharp knife without cutting all the way through, then prick the center area lightly with a fork.
4. 4Wipe mushrooms clean and slice thinly. Mince the shallot.
5. 5Melt one tablespoon of butter in a skillet over medium heat; add shallot and cook until soft, about 2 minutes.
6. 6Add the mushrooms, salt, and half the thyme; sauté until golden and any liquid evaporates, 6 to 7 minutes. Remove from heat.
7. 7Core the pears and slice them into thin even wedges.
8. 8Brush the scored pastry border with beaten egg. Arrange pear slices in overlapping rows inside the border, then scatter the sautéed mushrooms evenly over and between the pears.
9. 9Drizzle everything with honey, dot with the remaining butter, and sprinkle the rest of the thyme plus a grind of black pepper.
10. 10Bake until the pastry is puffed and deep golden and the pears are tender and caramelized at the edges, 22 to 26 minutes.
11. 11Cool on the sheet for 8 minutes so the juices set slightly, then slice and serve warm to keep the flaky layers crisp and the mushrooms aromatic.