Image Credit: Food Stylist: Ana Kelly, Prop Stylist: Thom Driver
Pear & Pumpkin Tart
This Pear & Pumpkin Tart from the brand new INSTYLE Parties cookbook is easy to put together with a few puff pastry sheets and a little early prep with the pumpkin peeling. Crumbled blue cheese, pomegranate seeds, and a Bartlett pear will bring a little "Hocus Pocus" to your spread!
Preheat the oven to 425°F. Unfold the puff pastry sheets, and place side by side on a baking sheet, overlapping the short sides 1⁄2 inch. Press the seam to seal. Score a 1⁄2-inch border on all sides, using a knife. Do not cut through the pastry.
Toss together the pumpkin slices, next 3 ingredients, and 1 teaspoon of the olive oil in a large bowl. Spread the mixture in a single layer on the prepared pastry sheets, leaving a 1⁄2-inch border. Bake at 425°F until golden brown, 20 to 22 minutes. Cool on a wire rack 10 minutes.
Toss together the arugula, next 3 ingredients, and the remaining 1 teaspoon olive oil in a bowl. Add salt and pepper to taste. Sprinkle the mixture over the tart; cut and serve.