Pear, Walnut & Cheddar Puff Pastry Tart

[nverland]

Pear, Walnut & Cheddar Puff Pastry Tart
PREP TIME 15 MINS COOK TIME 25 MINS TOTAL TIME 40 MINS SERVES 9

Ingredients

1 (9x13) sheet frozen puff pastry, thawed
8 ounces shredded spicy cheddar (we use Cabot Habanero cheddar)
2-3 ripe Bartlett pears (make sure they aren’t too ripe!), sliced
1 egg
1-2 tablespoons honey
1/4 cup chopped toasted walnuts
Flaky sea salt, for sprinkling on top

Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the sheet of puff pastry on the prepared baking sheet and poke with a fork a few times all over.
Sprinkle the shredded cheese all over the puff pastry, leaving a 1 inch layer on the sides. Add on the sliced pears.
In a small bowl, mix together the egg with a fork and use a pastry brush to brush on the edges of the puff pastry crust. This will help to create a nice golden brown crust when baked.
Bake for 25-30 minutes until the pastry is deeply golden and crisp. Remove from the oven and drizzle with honey, sprinkle with walnuts and a little flaky sea salt. Use the parchment paper to transfer the tart to a cutting board. Cut into 9 large squares. Serve warm or at room temperature.

Recipe Notes
Store any leftover tart in an airtight container in the refrigerator for up to 5 days. Reheat in the oven until heated through.