Gorgonzola Pear and Walnut Tartlets
Pear Gorgonzola Tartlets
Crisp puff-pastry tartlets hold creamy Gorgonzola, thin pear slices, toasted walnuts, and thyme. A light honey finish rounds out these savory, two-bite appetizers.
These compact tartlets bring the most satisfying parts of a cheese board into one tidy bite. Gorgonzola melts into the pastry while fresh pear softens just enough to become fragrant without losing its shape.
A standard sheet of all-butter puff pastry makes the base crisp and layered. Scoring a border and docking the center directs the rise, leaving a neat rim around the cheese and fruit.
Choose a ripe but firm Bartlett or Anjou pear so the slices hold together in the oven. Toasting the walnuts first keeps their flavor pronounced beside the bold cheese.
The tartlets can be assembled and chilled for up to two hours before baking. Serve them warm or at room temperature with dry sparkling wine, Pinot Noir, or another favorite bottle.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F. Line a large sheet pan with parchment paper.
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2
Unfold the pastry on a lightly floured surface and gently roll it into a 10-by-12-inch rectangle. Cut it into twelve equal rectangles.
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3
Arrange the pastry pieces on the prepared pan. Score a 1/4-inch border around each piece without cutting through, then prick the centers several times with a fork.
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4
Whisk the egg with the water. Brush the scored borders lightly with the egg wash, keeping it off the cut edges so the layers can rise cleanly.
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5
Divide the Gorgonzola among the pastry centers. Top each with two or three pear slices, then scatter with the walnuts, thyme, and black pepper.
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6
Bake for 17 to 20 minutes, rotating the pan halfway through, until the borders are deeply golden, the bottoms are crisp, and the cheese is melted.
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7
Cool on the pan for 5 minutes. Drizzle the tartlets lightly with honey and serve warm or at room temperature.
Ingredients
- Frozen All-Butter Puff Pastry, Thawed:1 sheet
- Large Egg:1
- Water:1 teaspoon
- Gorgonzola Cheese, Crumbled:4 ounces
- Firm Ripe Pear, Cored And Thinly Sliced:1 medium
- Walnuts, Toasted And Chopped:1/3 cup
- Fresh Thyme Leaves:1 teaspoon
- Black Pepper:1/4 teaspoon
- Honey:1 tablespoon
Tips & Notes
- Keep the pastry cold while assembling; refrigerate the filled tartlets for 10 minutes before baking if the dough becomes soft.
- For make-ahead service, assemble the tartlets up to two hours in advance, cover loosely, and refrigerate until the oven is hot.
- A mild blue cheese can replace Gorgonzola dolce, but avoid very dry crumbles that will not melt into the pastry.
