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More Brunch Recipes
Prosciutto, Pear and Brie Tarts
Treat yourself to the sophisticated taste of our Prosciutto, Pear, and Brie Tarts. The crisp, golden pastry holds a filling of creamy Brie that melts into the sweet, juicy slices of pear, all topped with delicate prosciutto. The flavours meld together beautifully, offering a perfect harmony of sweet and savoury in every bite. Ideal for entertaining or a special treat, these tarts bring a touch of gourmet flair to your table.
Ingredients
- 200g prosciutto, torn into strips
- 1 brown pear, cut into matchsticks
- 125g brie, cut into pieces about 5mm thick and 2cm long
- 3-4 sheets puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 190°C. Lightly spray a tartlet tray with olive oil.
- Press the pastry squares gently into the moulds.
- Place a few strips of prosciutto into the bottom of each tartlet shell.
- Top the prosciutto with matchstick pear.
- Place pieces of brie on top of the pear.
- Brush the edges of the pastry with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
- Remove from the oven and let cool slightly before serving.
Notes
For added flavour, you can sprinkle the tarts with a little black pepper or fresh thyme before baking.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 272mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Prosciutto, Pear and Brie Tarts Recipe
The Accidental Brilliance of These Tarts
A few months ago, I had a couple of girlfriends over for brunch and, as I tend to do, went completely overboard with the food. If you follow me on Instagram, you probably saw the chaos of it all: pastries, spreads, bowls of things I can’t even remember. That morning I had planned to serve caramelised onion tarts but they ended up a bit mid, if I’m being honest. I was feeling the pressure not to flop, so I raided the fridge and threw together some Prosciutto, Pear and Brie Tarts. They were a last-minute miracle. Not only did they vanish within minutes, but my boyfriend, having seen photos, asked me to make sure the leftovers were reserved for him. And then later, asked if I could make more. So clearly, they were a hit.
Fast forward to this week and my niece from Brisbane has been staying with me. She’s at that delightful age where everything is exciting, especially anything remotely bougie from the kitchen. Last night, she and my boyfriend met for the first time, so naturally I had to cook a full spread to mark the moment. I had something else planned that was making me feel a bit insecure and, just like last time, I went back to what I knew worked. These tarts made their second appearance and were met with the same praise. My niece all but clutched the plate to her chest and demanded the recipe before the evening was over.
So here it is. My ridiculously easy, shockingly delicious, puff pastry Prosciutto, Pear and Brie Tarts. You can prep them in minutes and they look as good as they taste. I always use my Wilshire Mini Quiche tray to keep the puff pastry crisp and avoid soggy bases. Just remember to check the cooking instructions on your specific pastry brand as oven temps can vary. And don’t be surprised if these become your go-to recipe for brunch, nibbles or last-minute guests you’re desperate to impress.
Why This Recipe Works So Well for Brunch
Brunch is one of those meals that walks the line between breakfast and lunch, sweet and savoury, casual and celebratory. It’s one of my favourite excuses to cook for people, but also one of the hardest to get right. That’s why these Prosciutto, Pear and Brie Tarts have become such a staple for me. They straddle the line perfectly. You can serve them with a fresh green salad, a fruit platter, or even some scrambled eggs on the side. They look impressive without being fussy and can be eaten with your hands, which always makes for a more relaxed vibe.
What I love most is how adaptable they are. You can make them in advance and reheat them just before serving. You can swap out ingredients depending on what’s in season or what’s in your fridge. Add a little caramelised onion if you want something deeper, or sprinkle on some crushed walnuts for a bit of crunch. But even in their simplest form, they feel like you’ve gone to effort, when in truth, they’re barely more complex than making toast. That’s the magic of puff pastry and clever pairings.
And of course, there’s the nostalgia factor. Every time I make them, I think of that chaotic brunch morning with the girls, or last night’s dinner where my niece lit up like I’d served her gold. Food like that isn’t just about flavour, it’s about feeling. And that’s what makes these tarts such a success. They’re more than the sum of their parts. They’re a little reminder that even the simplest things, when made with love, can become part of your story.
Cooking with Confidence When You’re Second Guessing
Something I’ve noticed in the kitchen lately is how often I cook from a place of insecurity. Not in terms of skill but in whether what I’ve made is good enough. There’s something deeply vulnerable about sharing food you’ve prepared, especially with people you love. That’s why this recipe is so special to me. These Prosciutto, Pear and Brie Tarts came together in moments when I wasn’t sure what I was doing. Both times I made them, I had planned something else. Both times I pivoted out of doubt. And both times, I ended up creating something better.
There’s a lesson in that. That some of our best ideas don’t come from confidence or planning but from the quiet instinct to make do. It reminds me that I don’t need to impress anyone with complicated techniques or flawless execution. I just need to trust my taste. Cooking is one of the few creative things we do where failure is edible. And sometimes, it’s not failure at all. It’s a stepping stone to something unexpectedly brilliant.
So if you’re reading this and feeling unsure about your own kitchen creations, let this be your sign. Make the tart. Make the toast. And make the thing you think is too simple. Because it might just be exactly what someone remembers. These tarts reminded me that I do know what I’m doing. And more importantly, that cooking is less about perfection and more about sharing. About laughing over burnt edges and licking melted Brie off your fingers. About the stories that food helps us tell. So trust your instincts, even if you’re second guessing. Especially then.
The Perfect Trio: A Breakdown of Ingredients
The brilliance of these Prosciutto, Pear and Brie Tarts lies in how deceptively simple they are. You really only need a handful of ingredients, and together they create something that feels indulgent, balanced, and incredibly moreish. The base, of course, is store-bought puff pastry. It’s buttery and crisp and does all the heavy lifting without requiring any effort. Just make sure it’s properly thawed before you start cutting and shaping. If it’s too cold, it’ll crack; too warm and it’ll be a floppy mess. I like cutting mine into circles to fit neatly in the quiche tray, but you could also go for squares in a muffin tin if that’s what you’ve got.
Next comes the pear. I tend to use Beurre Bosc or Packham because they hold their shape well when cooked and bring just the right level of sweetness. Thin slices are best so they don’t overpower the tart or turn soggy. The pear adds a juicy, slightly floral note that offsets the saltiness of the prosciutto and richness of the cheese. And speaking of the cheese, Brie is the soft, buttery soul of this tart. You want a triple cream if possible, and something that gets just gooey enough in the oven without turning into soup. Cut it into small wedges or spoon it on depending on how ripe it is. Either way, it melts into the pastry in all the right ways.
The final flourish is the prosciutto. Salty, paper-thin ribbons that crisp up around the edges and bring that deeply savoury kick that makes the whole thing sing. You don’t need much of it either, just enough to balance the pear and Brie. I usually tear each slice in half and ruffle it gently into the tart shell. A light drizzle of honey or balsamic glaze before serving can take things up another notch, but it’s entirely optional. This combination, as simple as it is, delivers flavour, texture and beauty in every bite.
