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Cardamom-Scented Pear Tart with Wisconsin Emmentaler Swiss Cheese



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1 frozen puff pastry sheet
3/4 cup shredded Wisconsin Emmentaler Swiss cheese, divided (about 3 oz.)
2 medium bosc pears, peeled, cored and sliced
1 tbsp. sugar
1/2 tsp. ground cardamom
1/3 cup chopped walnuts
1 egg, lightly beaten


  1. 1
    Thaw pastry for 20 minutes.
  2. 2
    Preheat the oven to 350°F. Unfold pastry and cut into two rectangles. Roll each on a lightly-floured surface. Make one 6"x13", and the other 7"x14". Fold smaller piece in half, lengthwise, and cut through the folded edge to make slits about 2" long and 1/2" apart. Set aside.
  3. 3
    Place larger rectangle on parchment-lined cookie sheet; sprinkle half the swiss cheese down center, leaving a 1/2" border; arrange pears on top. Sprinkle with remaining cheese, sugar, cardamom, and walnuts. Brush edges of the dough with egg. Place reserved pastry over top. Press edges together with tines of fork; brush with egg mixture (discard any remaining egg). Trim excess pastry to make sides even. Bake for 30 minutes, or until puffed and golden.

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cuisines North & South American
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