Go Back
+ servings
Pear and gorgonzola mini tartlets with cranberry sauce on white parchment paper garnished with walnuts and with a spoon next to it.
Print Recipe
5 from 3 votes

Pear & Gorgonzola Mini Tartlets

Pear & Gorgonzola Mini Tartlets - a quick and easy appetizer for your next party with sweet pears and creamy blue cheese! Ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 10 tartlets

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1-2 pears
  • 3/4 cup crumbled blue cheese
  • 3 tbsp walnuts roughly chopped
  • 1 egg lightly beaten
  • 1/4 cup lingonberry jam or cranberry sauce

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Cut each puff pastry sheets into 4-6 equal squares and transfer to the baking sheet.
  • Score a ⅔ inch / 1.5cm border around each square but don't cut completely through the puff pastry.
  • Peel the pear, cut it into quarters, remove the core and chop the quarters into little cubes.
  • Divide the pear cubes, crumbled blue cheese (I use gorgonzola) and chopped walnuts between the puff pastry squares, staying within the border.
  • Brush the border of the pastries with egg wash and bake for 20 to 25 minutes, until golden brown and the cheese is melted.
  • Remove the tarts from the oven and let them cool for 5 minutes. Top with a little bit of lingonberry jam before serving.

Nutrition

Calories: 353kcal | Carbohydrates: 28g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 245mg | Potassium: 98mg | Fiber: 2g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg