Pear & Gorgonzola Tarts
Life is too short to eat the same food all the time. Try something new and exciting and prepare to be blown away! The combination of sweet pears, sharp salty cheese and flaky puff pastry will knock your socks off. For a complete meal, add slices of prosciutto and chopped walnuts.
Pear and Gorgonzola Tarts
Yields 6 mini tarts
Prep time:
Cook time:
Total time:
Difficulty: Basic
Category: Appetizers & snacks, Tarts & quiches
Prep time:
Cook time:
Total time:
Difficulty: Basic
Category: Appetizers & snacks, Tarts & quiches
These tarts are great both as appetizer or a simple and light main meal. For a special romantic meal, add slices of prosciutto and some toasted walnuts and serve with a glass of wine. These tartlets can be a great party food too. Make them smaller and serve as small bites for your guests. You can also turn them into one regular sized tart.
Ingredients
250g puff pastry
1 tablespoon butter
2 pears, peeled and thinly sliced
4 thyme springs
80g Gorgonzola cheese
some sea salt
freshly ground pepper
pinch of chili flakes
1 tablespoon butter
2 pears, peeled and thinly sliced
4 thyme springs
80g Gorgonzola cheese
some sea salt
freshly ground pepper
pinch of chili flakes
Directions
Preheat the oven to 220°C.
On medium heat melt the butter, add pears and saute for 5 minutes. Add thyme springs and cook for 2 minutes, gently tossing the pears around the pan. Remove from heat and allow to cool.
On a piece of parchment paper roll out the pastry into a rectangle approximately 3mm thick. Divide the pastry into 6 smaller rectangles, approximately 8x10cm each. To make a border around the tarts score each rectangle with a sharp knife approximately 1cm from the edge. Prick the bottom (middle) of the pastry with a fork. Transfer the tarts with the parchment paper onto a tray.
Arrange some crumbled Gorgonzola cheese on each tart shell and top with pear slices. Sprinkle generously with sea salt and freshly ground pepper and add a pinch of chili flakes on each tart.
Bake for 15-20 minutes or until the pastry is crispy and goldenbrown.
On medium heat melt the butter, add pears and saute for 5 minutes. Add thyme springs and cook for 2 minutes, gently tossing the pears around the pan. Remove from heat and allow to cool.
On a piece of parchment paper roll out the pastry into a rectangle approximately 3mm thick. Divide the pastry into 6 smaller rectangles, approximately 8x10cm each. To make a border around the tarts score each rectangle with a sharp knife approximately 1cm from the edge. Prick the bottom (middle) of the pastry with a fork. Transfer the tarts with the parchment paper onto a tray.
Arrange some crumbled Gorgonzola cheese on each tart shell and top with pear slices. Sprinkle generously with sea salt and freshly ground pepper and add a pinch of chili flakes on each tart.
Bake for 15-20 minutes or until the pastry is crispy and goldenbrown.
Author: Monika Topolko
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This looks great! Your whole website is lovely! I am definitely coming back for more! Keep posting interesting recipes for us :)
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