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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!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Appetizers
Servings 6 people


  • 1 17.3 oz. package frozen puff pastry sheets, thawed
  • Half of a 3 lbs. 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
  • 2 cups loosely packed arugula leaves
  • 1⁄4 cup crumbled Blue Cheese
  • 1⁄4 cup fresh pomegranate seeds
  • 1 teaspoon Red Wine Vinegar


  • 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.


Excerpted from INSTYLE Parties by the Editors of INSTYLE. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Keyword appetizer, easy, pear, pizza, pumpkin, tart
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