Photo: Roasted Pear and Leek Tarts

Roasted Pear & Leek Tarts

Tip: Use a melon baller to easily scoop out the core of the pear.

6-8 Servings

Updated: Fri, 04/20/2018 - 9:54pm


  • 1 Pate Brisee Recipe
  • 1 teaspoon olive oil + 1 Tablespoon
  • 2 cups pears, cubed + 4-5 wedges for topping
  • ½ cup chopped leeks
  • ½ cup chopped shiitake mushrooms
  • Salt and pepper, to taste
  • 1 Tablespoon butter or vegan butter
  • 1 Tablespoon all-purpose flour
  • ½ cup milk, or soy, almond or rice milk
  • ¼ cup grated Provolone cheese or vegan alternative, divided
  • Parsley to garnish


  1. Make Pate Brisee Recipe first, dividing it into 2 plastic-wrapped dough disks. Refrigerate for 1 hour up to overnight.
  2. Preheat oven to 375°. Line a baking sheet with parchment paper.
  3. Remove Pate Brisee from refrigerator and let sit for 10 minutes. Working with one dough disk at a time, flatten dough to about ⅛" thick. Cut out 3-4 rectangles, about 4" x 5" each. Set aside on prepared baking sheet. Repeat with second half of dough.
  4. Brush olive oil along edges of tart rectangles.
  5. Heat 1 Tablespoon olive oil in a sauté pan over medium heat. Stir in pears, leeks, mushrooms, salt and pepper. Allow mixture to cook 5-7 minutes or until leeks are tender. Remove from heat.
  6. While the pear mixture is cooking, melt butter in a separate small saucepan. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add the milk and whisk until smooth. Add half of the cheese and season with salt and pepper. Remove from heat.
  7. Spoon about 1½ Tablespoons of the pear mixture into the center of each tart rectangle. Fold corners into the middle without the sides touching each other. Repeat with all rectangles.
  8. Pour about 1 Tablespoon of butter sauce over the top of each tart and top with a pear wedge.
  9. Sprinkle remaining cheese on top of each tart.
  10. Bake in oven for about 5 minutes, turning baking sheet around. Bake for another 5-10 minutes until tarts are slightly golden.
  11. Remove from oven and allow to cool. Garnish with a parsley leaf and enjoy!