We love sheet tarts for their show-stopping simplicity. Our savory pear ricotta sheet tart uses store-bought pastry to keep prep time to a minimum and ensure consistent results. In this easy recipe, luscious pears are layered onto a bed of herbed ricotta nestled into a crisp puff pastry base.

This sheet tart is perfect for a family gathering, barbecue or potluck. It’s served at room temperature and can be made a little ahead of time.

Recipe Development and Photography: Williams-Raines

YIELD: 6-8 servings

INGREDIENTS

  • 1 store-bought puff pastry (9 1/2 x 9 1/2) 
  • 8 oz (about 1 cup) ricotta  
  • 1/2 cup arugula, packed, and chopped small 
  • 3 tablespoons chives finely chopped 
  • 1/8 cup walnuts, chopped small 
  • Zest of 1/2 a lemon 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1 large or 2 smaller Bosc pears, cored, seeded, and cut into 1/4 -inch thick slices* 
  • 1 tablespoon honey (optional) 
  • 2 handfuls of arugula, to garnish

METHOD

  1. Preheat oven to 400°F / 200°C. 
  2. Place the puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border inside the edges of the puff pastry using a small sharp knife. Be careful not to pierce through the pastry. Set aside. 
  3. In a medium bowl, combine the ricotta, arugula, chives, walnuts, lemon zest, salt and pepper.  
  4. Spread the ricotta mixture evenly on the puff pastry, taking it right to the edge of the border but being careful not to cross over the scored line. 
  5. Layer the slices of pear on top, overlapping them slightly until the ricotta mix is covered. Note: if you used our kitchen hack to keep pears from browning, make sure you blot the pear slices dry before using. 
  6. Place the sheet tart in the oven for 20-30 minutes, or until the puff pastry border is brown and crisp and the pears are tender. Make sure the bottom of the pastry is well cooked and crisp as well. Here are some additional cooking tips: 1) If the pears release a lot of liquid while cooking, use paper towel to gently dab at any areas where liquid has pooled, and 2) If the border of the pastry is golden brown but the pears need additional cooking time, cover with aluminum foil and place back in the oven for a few minutes.  
  7. Remove from oven and let cool completely on a cooling rack.  
  8. When ready to serve, brush warm the honey to make it more liquid and brush it over the pears to give them a nice sheen and extra sweetness (optional), and sprinkle with arugula.

NOTES:

  • *Use our anti-browning kitchen hack to keep the pears from turning brown while you prepare the rest of the recipe.
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