Pear & Gorgonzola Mini Tartlets

Ingredients

• 2 sheetsfrozen puff pastry, thawed
• 1–2pears
• 85 g (¾ cup)crumbled blue cheese, such as Gorgonzola
• 3 tbsp (about 22 g)walnuts, roughly chopped
• 1egg, lightly beaten
• 80 g (¼ cup)lingonberry jam or cranberry sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   Cut the pastry

   Cut each sheet of puff pastry into 4–6 equal squares, then arrange them on the prepared baking sheet.

3. 3

   Score the borders

   Score a border about 1.5 cm (⅔ inch) from the edge of each square, taking care not to cut all the way through the pastry.

4. 4

   Prepare the pear

   Peel the pear, cut it into quarters and remove the core. Chop the quarters into small cubes.

5. 5

   Fill the pastry

   Divide the pear cubes, crumbled blue cheese and chopped walnuts among the pastry squares, keeping the filling inside the scored borders.

6. 6

   Bake and finish

   Brush the pastry borders with beaten egg and bake for 20–25 minutes, until golden brown and the cheese has melted. Remove from the oven, leave to cool for 5 minutes, then add a little lingonberry jam before serving.

What are pear and Gorgonzola tartlets?

These are small savoury pastries filled with pear, blue cheese and walnuts, finished with a spoonful of tart fruit jam. The recipe is listed as American, while its puff pastry base draws on a style of pastry used in many European bakes.

Sweet fruit, salty cheese and crisp pastry give each bite a mix of flavours and textures. Scoring a border helps the edges rise around the filling as the tartlets bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 7g protein, 28g carbs, 24g fat.

Puff pastry supplies most of the carbohydrates and fat, while the blue cheese contributes fat and some protein; the pear and jam add carbohydrates. Pair a tartlet or two with a generous salad or vegetables for a more balanced plate.

Choosing the ingredients

Puff pastry: Thaw it until pliable but still cool, so the squares are easier to cut and handle.

Pear and cheese: Use a ripe but firm pear, which is easier to dice neatly. Gorgonzola gives the filling a creamy, pronounced blue-cheese flavour.

Walnuts and jam: Roughly chopped walnuts add crunch, while lingonberry jam or cranberry sauce brings a tart-sweet finish.

Scoring without cutting through

Score a line about 1.5 cm from each edge with a sharp knife, pressing just enough to mark the surface. The uncut base holds the filling, and the scored edge can puff up around it.

Keep the toppings within the border so they do not weigh down the edges or spill onto the baking sheet.

Look for a golden finish

The tartlets are ready when the pastry borders are well risen and golden, and the cheese has melted. Start checking at 20 minutes, as ovens and pastry thickness can vary.

Let them rest for 5 minutes after baking. This gives the pastry a little time to settle before you add the jam and serve.

Plan the timing

Thaw the pastry before you start assembling; it should be flexible enough to cut without cracking. While the oven heats, dice the pear, chop the walnuts and beat the egg.

The stated bake takes 20–25 minutes, followed by a 5-minute rest. If making several batches, keep unbaked pastry cool while the first tray cooks.

Serving the tartlets

Serve them warm or at room temperature as a party appetiser. A crisp green salad makes a fresh counterpoint if you are serving them as part of a light meal.

Add the jam just before serving so it stays distinct against the melted cheese and crisp pastry.

Recipe notes & tips

• Keep the pastry cool while you work so it is easier to cut and arrange.
• Dice the pear into small, even pieces to help it distribute across the squares.
• Use a sharp knife for scoring, but avoid slicing through the pastry base.
• Brush egg only over the borders for an evenly browned edge.
• Add the jam after baking rather than before, as directed.

Variations

• Try Brie: Replace the blue cheese with Brie for a milder, creamy filling.
• Use pecans: Swap the walnuts for roughly chopped pecans.
• Change the fruit: Use cranberry sauce in place of lingonberry jam.
• Add fresh thyme: Scatter a little thyme over the filling before baking.
• Make larger tartlets: Cut fewer, larger squares and check them as they bake.

Common mistakes to avoid

• Cutting through the base: Score only the surface so the filling stays on the pastry.
• Overfilling the squares: Keep the pear, cheese and walnuts within the borders so the edges can rise.
• Using very ripe pear: Choose a firm pear to make tidy cubes that hold their shape.
• Adding jam before baking: Spoon it on after the 5-minute cooling time for a fresh finish.
• Serving straight from the oven: Rest the tartlets for 5 minutes to let the filling settle.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet in a 180°C oven until warmed through; the pastry may be less crisp after storage.

Frequently asked questions