Pear-and-Pumpkin Tart

Southern Living
Pear-and-Pumpkin TartRecipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

TIP: Need help peeling and cutting your pumpkin? Most supermarket produce sections offer this service for a small fee.

Makes 6-8 appetizer servings

Ingredients

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1 (17.3-oz.) package frozen puff pastry sheets, thawed
1/2 (3-lb.) sugar pumpkin, peeled, seeded, and cut into 1/4-inch-thick slices
1 firm Bartlett pear, cut into 1/4-inch-thick slices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 cups loosely packed arugula leaves
1/4 cup crumbled blue cheese
1/4 cup fresh pomegranate seeds
1 teaspoon red wine vinegar

Preparation

Hands-on: 20 Minutes
Total: 50 Minutes

1. Preheat oven to 425°. Unfold puff pastry sheets, and place side by side on a baking sheet, overlapping short sides 1/2 inch. Press seam to seal. Score a 1/2-inch border on all sides, using a knife. Do not cut through pastry.

2. Toss together pumpkin slices, next 3 ingredients, and 1 tsp. olive oil in a large bowl. Spread mixture in a single layer on prepared pastry sheets, leaving a 1/2-inch border.

3. Bake at 425° for 20 to 22 minutes or until pastry is golden brown. Cool on a wire rack 10 minutes.

4. Toss together arugula, next 3 ingredients, and 1 tsp. olive oil in a medium bowl. Add salt and pepper to taste. Sprinkle mixture over tart, and cut into desired shapes.

Created date

September 2015