Cashel Blue, Pear and Walnut Tart

We would like to introduce the winner of our Cashel Blue Recipe Contest, Carrie Vibert. Carrie is the poet behind Poet in the Pantry. A mom on a mission to find bliss in the kitchen, she has been combining rhyme with reason for taste bud pleasing since 2010, when she began marrying her love for food with her passion for writing. It has been a delicious journey ever since. Carrie claims Cashel Blue was a “splendid discovery.” We couldn't agree more with the recipe she developed – Cashel Blue, Pear and Walnut Tart. Read more about Carrie and her story on her blog, Poet in the Pantry.

  • flour for dusting
  • 1 sheet puff pastry, thawed
  • 1 1/2 medium Anjou pears, sliced thinly
  • 1/2 cup walnuts, chopped roughly
  • 1/3 cup maple sugar
  • 1 Tablespoon pure maple syrup
  • 2 ounces Kerrygold Cashel Blue Farmhouse Cheese, crumbled

Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.

Lightly flour your work surface and unfold 1 sheet of puff pastry on it. Roll out the puff pastry to a rectangle that’s roughly 16″x10″.

Transfer dough to the baking sheet.

 In a medium bowl, toss the pear slices, walnuts, maple sugar, and maple syrup, coating evenly.

Arrange tossed pears and walnuts over the surface of the puff pastry, leaving 1/2-1 inch around the edges free.

Sprinkle Cashel Blue evenly over the surface.

Fold the edges over, pinching the corners where the sides come together.

Bake for 22 minutes, or until lightly browned.

Remove to a wire rack to cool before serving.

Recipe by poet in the pantry at


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