RECIPE: Gruyère d’Alpage AOP Tart with Pears and Honey

Cheesy, buttery tarts are the perfect snack or party appetizer for the colder winter months. This dish is both versatile and decadent for Thanksgiving entertaining, featuring one of my favorite cheeses, Gruyère d’Alpage AOP.

Gruyère d’Alpage AOP is a special cheese with a long and potent history. This aged cow’s milk cheese is made between mid-May and mid-October on the mountain pastures in the Swiss Alps. The flavor reflects the cow’s decadent diet of fresh pasture lands and alpine flora. When winter arrives, the cattle journey back with their herdsmen down the mountain, a process called “désalpe”, in which the name Gruyère d’Alpage AOP reflects.

This cheese has a wonderful flavor ranging in flavors from toasted nuts to sweet fruit. For this recipe, I wanted to pair the fruity elements with fresh pears and honey, to complement the natural sweetness. I also added in garlic, flakey salt and fresh rosemary to finish off the crispy, buttery puff pastry. This recipe is so easy to make and definitely a crowd pleaser! 

WHAT YOU’LL NEED

  • 1 sheet of puff pastry, defrosted

  • 1 cup of Gruyère d’Alpage AOP, shredded

  • 1 anjou pear, thinly sliced

  • 1 egg

  • 1 tsp of fresh rosemary, chopped

  • 1 tbsp of honey

  • 2 cloves of garlic, finely chopped

  • Flaky salt to garnish 

HOW TO MAKE

  1. Preheat the oven to 400F 

  2. Lay the puff pastry on a parchment lined baking tray, fold over the outer edges and press with a fork to make a small crust. Gently brush with an egg wash.

  3. Evenly layer the pears, shredded cheese, garlic, honey and chopped rosemary 

  4. Bake in the oven for 20-25 minutes, until the cheese is melted and the pastry is golden brown

  5. Transfer to a serving platter and top with flakey salt and additional rosemary 

If you’re looking for a great drink pairing with Gruyère d’Alpage AOP, I recommend Champagne, Cava, Sauvignon Blanc, or Pinot Noir. Nothing too overpowering! I will definitely be making this tart all winter long. 

Marissa Mullengruyere, recipe, cheeseComment