Pear and Brie Tart

Pear-fection on a Plate 

There’s something special about the change of seasons in Australia. You can almost feel it when the produce markets start to shine with new colours and scents. Have you noticed that as the air cools from May to July, pears come into their own? Their soft sweetness and gentle aroma make them one of my favourite fruits to cook with during the colder months.

Pears are quite versatile, firm enough to keep their shape when baked, yet tender and juicy when simmered or poached. At this time of year, look for Packham, Beurré Bosc, or Corella varieties. They’re at their sweetest and most affordable, making them perfect for both savoury and sweet dishes.

One of my go-to recipes is this Pear and Brie Tart. It’s a simple wonder that takes about 20 minutes. It looks much more impressive than the little effort it involves. Picture gooey brie, tender pear slices, and flaky golden pastry, all finished with a drizzle of wild honey and a sprinkle of thyme. It’s the kind of dish that fits perfectly on a brunch table or alongside roasted vegetables for lunch.

The beauty of this tart lies in its flexibility. If you want a savoury twist, replace the honey and jam with caramelized onions, add a few walnuts or strips of prosciutto, and serve warm with peppery rocket. For a dessert-style version, swap the brie for a mild goat's cheese and top it with a spoonful of plum or fig jam before baking. Either way, this recipe makes entertaining feel easy, and it’s just as enjoyable alone with a pot of herbal tea and a cosy blanket.

Cooking seasonally is one of the best forms of self-care. It reconnects us to nature’s rhythm and helps our bodies adjust to the changing climate, nourishing us from the inside out.

So, the next time you visit your local farmers’ market or the produce section of your grocery store, grab a few perfectly ripe pears, roll out some pastry, and let this simple tart remind you what real comfort food tastes like. Pear-fection!

Pear and Brie Tart

Serves 4-6

Ingredients

• 1 frozen (gluten free) puff pastry thawed in fridge overnight
• 1 wheel of brie sliced (or use 2 for a cheesier tart)
• 2 pears, halved and thinly sliced
• 1 tbs plum jam or jam of choice
• 1 egg yolk
• 1 tsp fresh thyme leaves
• 1 tsp wild honey
• Olive oil
• Sea salt

METHOD:

• Preheat the oven to 200C fan forced
• On a floured board roll out puff pastry to approx. 38cm x 26cm baking sheet
• Place pastry onto the baking sheet and score a 3cm wide rectangle around the edge (for the edges to puff up)
• Smooth jam over the base with the back of a tablespoon
• Place the slices of brie cheese and pear, in consecutive order on the pastry to make a pattern and add thyme on top
• Brush the pastry 3cm edge with egg wash (1 x yolk mixed with touch of water in a small bowl)
• Drizzle olive oil, honey and scatter sea salt on top
• Bake in the pre-heated oven for 18 minutes until crispy