A flaky puff pastry tart bursting with sweet pears, tangy blue cheese, nutty toasted walnuts, and peppery arugula, all tied together with melty gruyere and a drizzle of honey. Perfectly crisp, perfectly delicious!
Preheat oven to 180°C (350°F). Spread walnuts on a baking sheet and toast for 5-10 minutes until golden. Set aside.
Roll out puff pastry on parchment paper. Fold edges in by 2.5 cm (1 inch) and crimp with a fork.
Sprinkle gruyere over the pastry, leaving a 2.5 cm (1 inch) border. Arrange pear slices in neat rows.
Whisk 1 egg with 1 tbsp water to make an egg wash. Brush over pastry edges.
Bake 15-20 minutes until golden and crisp.
Drizzle with honey, scatter walnuts, blue cheese, arugula, and thyme. Serve warm or at room temp.