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Cashel Blue, Pear and Walnut Tart

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Pastry
Servings 6


  • flour for dusting
  • 1 sheet puff pastry thawed
  • 1 1/2 medium Anjou pears sliced thinly
  • 1/2 cup walnuts chopped roughly
  • 1/3 cup maple sugar
  • 1 Tablespoon pure maple syrup
  • 2 ounces Kerrygold Cashel Blue cheese crumbled


  • Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
  • Lightly flour your work surface and unfold 1 sheet of puff pastry on it. Roll out the puff pastry to a rectangle that's roughly 16"x10".
  • Transfer dough to the baking sheet.
  • In a medium bowl, toss the pear slices, walnuts, maple sugar, and maple syrup, coating evenly.
  • Arrange tossed pears and walnuts over the surface of the puff pastry, leaving 1/2-1 inch around the edges free.
  • Sprinkle Cashel Blue evenly over the surface.
  • Fold the edges over, pinching the corners where the sides come together.
  • Bake for 22 minutes, or until lightly browned.
  • Remove to a wire rack to cool before serving.