Savory Pear and Gruyere Tart

Pear and Gruyere Tart

Thank you USA Pears for sponsoring this post.

Cooking food that is emblematic of fall is part of what makes it possible for me to embrace the new season and accept that summer has slid into the past. Piles of colorful squash, juicy Concord grapes, luscious figs, apples of every stripe, and gorgeous ripe pears make me forget that stone fruit season (along with summer holidays) is behind us. It makes me want to tie on an apron and cook recipes like this Savory Pear and Gruyere Tart.  

If you’re accustomed to eating pears in sweet preparations, you might be surprised by how good they are when done savory. And if playing with pastry scares you, don’t let it, especially puff pastry. You can find it in the freezer section of most markets and in my opinion, is nothing short of miraculous in the way that it rolls out with ease and rises into a golden puff. Of course, if you are brave, and up for such a thing, you can make your own puff pastry, something I confess I’ve never done.

Savory Pear and Gruyere Tart

Once the dough is rolled — no tart pan required — layer on red onions that have been caramelized with rosemary. Next goes grated Gruyere and arugula. Finally, top the whole delicious mess with thinly sliced, barely ripe pears. The combination is excellent and makes a pretty lunch or supper along with a generous salad. You can also serve it as an appetizer for your next party, sliced into small squares.  

Side note: If you’re on the hunt for more pear recipes, head here or check out this Maple Ginger Pearsauce.

Pear and Gruyere Tart
4.5 from 4 votes

Savory Pear and Gruyere Tart

Who says a pear tart has to be for dessert? This recipe takes pear pastry in a savory direction by working in caramelized onions, nutty Gruyère, and a generous helping of peppery arugula. These ingredients collectively make a perfect counterpoint to sweet, tender, fresh pears. The result is plainly delicious. Using store-bought puff pastry takes much of the work out of making a tart and can cause even an entry-level baker to feel like a pro. Serve this tart with a simple green salad on the side.
Servings 4 to 6 serving (or 10 to 12 servings as an appetizer)
Author Katie Morford


  • 2 teaspoons extra-virgin olive oil
  • 1 large red onion , cut into ¼-inch-thick half moon slices
  • 1 tablespoon finely chopped fresh rosemary
  • Salt
  • 1 sheet frozen puff pastry dough (about 9 ounces), thawed according to package directions
  • All-purpose flour for rolling out the dough
  • 1 cup grated Gruyère cheese (2 ½ ounces)
  • 2 gently packed cups arugula or baby kale
  • 1 pound firm pears that are just beginning to ripen


  1. Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
  2. Set a large skillet over medium-high heat. Add the olive oil and swirl in the pan. Add the onion, rosemary, and a generous pinch of salt. Cook the onion, stirring from time to time, until the slices are tender, brown, and caramelized, about 10 minutes.
  3. While the onion cooks, prepare the dough. Lightly flour your work surface and use a rolling pin to roll out the dough to an 11 x 15-inch rectangle. Transfer the dough to the baking sheet. Moisten the perimeter of the dough with a little water using the tip of your finger. Fold the edge of the dough over to form a ¾-inch-wide border.
  4. Lay the cooked onion slices over the surface of the tart, within the border. Scatter the cheese over the onion and lay the arugula across the top.
  5. Cut each pear off of its core in 4 cuts. Lay the pear pieces flesh-side down on a cutting board and cut into thin slices (1/16-inch). Arrange the slices in three rows down the length of the tart, overlapping about ¼-inch. Add a small pinch of salt over the pears and put in the oven to bake.
  6. Bake the tart until the pastry is golden brown all over, 20 to 25 minutes. Peek in the oven once or twice during baking. If a section of dough puffs up notably, poke it with the tip of a knife to deflate.
  7. Remove from oven, let cool for a few minutes, and serve.


10.03.2016 at12:42 PM #

Sheri A.

I can’t wait to make this – it looks amazing!

10.03.2016 at12:42 PM #

Katie Morford

Thanks Sheri. I’m planning to make it for family dinner one night this week. Writing this post gave me the craving.

10.03.2016 at12:44 PM #

Vanessa Man

I can’t wait to cook and try this and some of the other recipes. Looks too delicious to skip!

10.03.2016 at12:44 PM #

Katie Morford

Hope you like it. The fact that my kids are all fans says something!

10.04.2016 at12:45 AM #

Kristin Dickerson

Hi Katie!
This looks scrumptious and the photos are making me hungry! I love pears and I’m reminded of a wonderful baked-pear-and-ricotta breakfast we enjoyed one morning on our honeymoon in 1993. We were staying at the Joshua Grindle Inn in Mendocino the first week of November. That was the first time the notion of a savory pear dish crossed my radar. It’s a yummy idea for fall! Thanks for posting this. I will need to give it a try!

xxoo Kristin D.

10.04.2016 at3:07 AM #

Patti Solomon

Looking forward to making this! My kiddos are picky eaters but they love pears so I’m thinking this will be a hit with my family!

10.04.2016 at3:18 AM #


I thought this was a crostrada when I first saw it, looks great!

10.04.2016 at3:19 AM #

Kelly Fado

Looks delicious, am going to try soon.

10.04.2016 at4:49 AM #

Susan V.

This looks wonderful – I can’t wait to try it!

10.04.2016 at5:32 AM #


Pearsauce! I usually make a big batch of pear “butter” each year, but think this might be my choice this year. As for the tart, it’ll morph into a pizza! Thanks, and cheers!

10.04.2016 at5:36 AM #

Stephanie Phelps

Pears are so delicious. I love the pictures and would love to make this for my family!

10.04.2016 at5:53 AM #

Ellie Wright

My husband loves pears and would love this recipe.

10.04.2016 at6:02 AM #


The recipe looks delicious – I hope to win the pears so I can make lots of it!

10.04.2016 at7:15 AM #


This recipe looks delicious! I’m interested in learning more about Stemilt Orchards. I’m going to check them out.

10.04.2016 at7:43 AM #


I love pears. Great recipe and giveaway. Thank you.

10.04.2016 at7:54 AM #

Louise Warren

My daughter-in-law and I share a love of pears, as well as baking. It would be wonderful to share the box of pears with her.

10.04.2016 at8:38 AM #

Michelle Proper

What a beautiful picture and recipe! I LOVE pears and this one is right up my alley! I would love to make this tart <3

10.04.2016 at9:43 AM #

Tracey Miller

I am a type II diabetic who loves food, but who needs to make wise choices. Finding meals that are healthy for me that also make my husband and two teenagers happy is an additional challenge. This recipe fits the bill!! Thanks for sharing it!!

10.04.2016 at10:24 AM #


This looks absolutely delightful. We are huge pear lovers here. I plan to make this tart as well as the Ginger pear sauce soon. Thanks for the chance to win such a great prize. Love this blog!

10.04.2016 at12:09 PM #

carol clark

this would be nice espically this tart o my would love this

10.04.2016 at1:15 PM #


My family would love this!

10.04.2016 at5:46 PM #

Valerie Ferrucci

Love fruit gone savory – thanks! Hope I win!

10.05.2016 at3:11 PM #


I love pears and would be thrilled if I win so I can make those delicious looking tart. Thanks for the chance to win.

10.05.2016 at9:48 PM #

Mary Ellen

I love anything with pears! This can be my Thanksgiving appetizer!

10.05.2016 at10:14 PM #

Alison eastwood

I plan on having the kids make this at my upcoming kids cooking camp!

10.06.2016 at9:51 AM #

Heather S

Oooh la la :)) what a fabulous giveaway! I would LOVE to win, thank you for the chance to!

10.06.2016 at5:07 PM #


This looks delicious. I enjoy reading your blog, thanks for the giveaway.

10.07.2016 at9:36 AM #

Brenda Haines

I need to get some puff pastry and make this! Yum!

10.07.2016 at9:51 AM #

Amy Gibby

Oooooh PEARS! ?One of my favorites! And my kids too! I’m not a huge fan of cooking but i DO love baking! (I may have a sugar problem lol) This is awesome! ?

10.07.2016 at4:55 PM #

Cindy A.

This looks amazing! Thank you so much sharing such a wonderful recipe and giveaway.

10.07.2016 at7:26 PM #


I don’t incorporate pears into my baking often, so this would be a good way to try some new things with pears.

GREAT giveaway! Stoked!

10.08.2016 at4:34 PM #

Kristen M

Yum! I love pears. This recipe sounds perfect for a weekend “snacki” dinner of small bites and a glass of wine.

10.08.2016 at6:48 PM #


Pears are one of the fruits of autumn that we really enjoy!

10.08.2016 at10:32 PM #

Joan Kubes

Love this recipe! We used to have a pear tre in our back yard but it blew down in a bad storm this summer. Would love to win!

10.09.2016 at8:16 AM #

Vicki Babs B

I must ruefully admit that I haven’t turned my oven on in two years, even though I faithfully read and salivate over your blog (my life is missing the elusive “work/life balance”), but the beauty of this savory pear tart recipe has made me see the possibilities!

10.09.2016 at11:51 AM #

Jennifer W

I love pears, but have never thought to use them with cheese. I bet it tastes amazing.

10.14.2016 at12:53 AM #


That look good! So sorry to have missed this delicious giveaway….

10.14.2016 at12:53 AM #

Katie Morford

Thanks Kristin. It is really tasty and not hard to make.

12.17.2017 at7:10 AM #

Susan V.

I made this last night – it was so easy and my husband and I LOVED it! I will definitely make this again!

12.17.2017 at7:10 AM #

Katie Morford

I’m so glad to hear that! I agree that it’s surprisingly easy to make.

06.03.2020 at1:13 PM #


I got a craving for pear and cheese… searched and found this recipe. Having just finished eating this for lunch I’d like to say the rosemary and onion were great flavor. The gruyere, arugula and pear had very mild flavor. The juices of the pear drain into the pastry dough leaving it soggy after baking. I’d suggest baking the pear separate to drain before dressing the tart. Thanks for posting!

06.03.2020 at1:13 PM #

Katie Morford

Hi Christina, Thanks for sharing this. I’m wondering how ripe the pear was that you used. A really ripe pear will put out more juice as it bakes than a firm pear. Let me know and I can include some more language in the recipe around that. Thanks.

01.01.2022 at12:43 PM #

Mary Butters

This is the 3rd time making this? I really do love this. Followed the recipe except had to use dried rosemary. Next shot at this? Will use either goat cheese, blue cheese or gorgonzola for more zip, definitely fresh rosemary and one more thing? Maybe 1/4 or 1/2c crushed walnuts before the pears for crunch which would probably move me to the goat cheese. All I can say is? I love this tart.

01.01.2022 at12:43 PM #

Katie Morford

Love all your ideas for this tart. Crushed walnuts sound fab.

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