These puff pastry pear tarts are made with blue cheese and fresh pears caramelized in brown sugar and butter for a delicious sweet + savory flavor combo. They make an elevated yet rustic appetizer with just a handful of ingredients.
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I Make These Pear Blue Cheese Tarts When I Want Something That's Fancy + Ridiculously Easy
This recipe started as one of those "let's see what happens" baking experiments. I had a couple of ripe Bosc pears from our trip to the apple orchard, and I wanted to turn them into something special. So with inspiration from my pear galette, I turned them into mini galettes!
First, I cooked sliced pears in butter + brown sugar to enhance their sweet fruity flavor so they aren't overpowered by the blue cheese. And speaking of that tangy blue cheese, it acts as a barrier between the pears and pastry so it doesn't become soggy. Finally, I brushed the pastries with an egg wash to stick chopped pistachios on top for a nutty crunch. They're incredibly delicious and festive yet so easy to make with store-bought puff pastry, just like my melted brie and jam tarts.
Let's Bake Savory Pear Tarts Together!
1. Gather the ingredients.
2. Thinly slice the pears.
3. Cook the butter & brown sugar.
5. Roll out the puff pastry dough & cut out circles.
7. Add the cooked pears on top.
9. Add the egg wash & chopped nuts.
4. Add the pears & cook until soft.
6. Spoon blue cheese on each circle of dough.
8. Fold the edges of the dough.
10. Bake until puffed up & golden.
Recipe Tips
- Puff Pastry: When I work with frozen puff pastry, I set it in the fridge to slowly thaw overnight. Then I work as quickly as possible to roll, cut, and shape it to prevent it from warming up too much, which can prevent it from puffing up in the oven.
- Pears: I prefer to leave the pears unpeeled, because they become too soft and fragile when I peel them - plus it saves time!
Easy Blue Cheese and Caramelized Pear Puff Pastry Tarts
Equipment
Ingredients
- 2 pears (use a variety ideal for baking such as Bosc or Anjou)
- 2 Tablespoons unsalted butter
- ¼ cup brown sugar (50g)
- 1 package store-bought puff pastry, thawed in the fridge (17.3 ounces)
- 2 ounces blue cheese
- 1 egg (for the egg wash)
- ¼ cup chopped unsalted nuts, such as walnuts, almonds, or pistachios (30g)
Instructions
- Slice the pears as thinly as you can (you don't need to peel them).
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar until it's dissolved. Add the sliced pears and cook, stirring frequently, until they're softened after about 10 minutes. Remove from the heat and set aside to cool.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Roll out the two sheets of the thawed, cold puff pastry on a lightly floured surface until the folds are sealed together. Each should be roughly 30 cm x 25 cm.
- Use a large circular cookie cutter or the rim of a large drinking glass to cut out circles from the dough.
- Place about one tablespoon of blue cheese in the center of a dough circle. Then use a slotted spoon to remove a large spoonful of cooked pear slices from the pan, allowing any excess liquid to drip off, then place it on the pastry, leaving a ½-inch space around the edge. Repeat with the remaining pastry circles.
- Fold the outer ½-inch edges of the dough in towards the center to create mini galettes, so the filling doesn't leak out (see photos in the blog post above for reference).
- Arrange them on the prepared baking sheet, spread out by at least 2 inches.
- Whisk the egg in a small bowl with one tablespoon of water, then brush it onto the top of the dough of each pastry. Sprinkle the chopped nuts evenly over each pastry.
- Bake for 15 to 17 minutes until the puff pastry is puffed up and golden. Cool for a few minutes, then enjoy.
Notes
- Shaping: I like forming mini galettes from circles of dough, but to keep things simpler, you can cut each sheet of dough into 6 rectangles instead.
- Storing: To prevent them from getting soggy, I allow the pastries to cool completely then store them in a paper bag for a a few hours. If I have leftovers, I store them in the fridge.
- Reheating: I avoid the microwave & reheat my pastries in the oven at 350°F for about 5 minutes to keep them crispy.
I'm eggcited to hear from you :)