Flavour combinations made in heaven include: tomato and basil, peanut butter and chocolate, salt and caramel. And pear and blue cheese. Here this magic duo star as the topping on a quick puff pastry Pear and Blue Cheese Tart.
Pear and Blue Cheese Tart
If you haven’t tried blue cheese with pears before, you are really depriving yourself and I strongly urge you to rectify that immediately. Get a slice of toast, top with thinly sliced pears, some blue cheese, a drizzle of honey and some crushed nuts (walnuts goes especially well). Take a bite and be prepared to make that noise that’s all too familiar when your mouth is stuffed full with something that is truly divine….nom nom nom….
What is it about that combination of flavours?? The salty, creamy, strong blue cheese. The sweet juiciness from the pear with added sweetness from a drizzle of honey. And the finishing touch – the crunch of some nuts. It is seriously divine. Divine, divine, divine x 10 million.
Throwing 4 ingredients on a piece of toast will make a dent in your craving. Or if it’s your first time trying that flavour combo, it will certainly convert you for life. But if you really want to go aaaaalllll the way, you’ve gotta try these tarts!
It’s not often that I find myself stuck for words. But honestly, as I munched through these (using my hands – knife and fork required too much patience), my mind actually went blank and I just savoured the incredible flavours.
Making the effort to caramelise the pears makes a world of difference as it softens them plus creates a syrup which is flavoured with the pear juices. Then you simply pile it onto puff pastry and bake until puffed and golden. Crumble over blue cheese and a scattering of walnuts (which I toss in the oven for the last 5 minutes when baking the tarts). If you are really inclined, serve it with a dollop of thick greek yoghurt on the side. The yoghurt adds an element of freshness to cut through the richness of the tart, but I am really in two minds whether it’s needed or not. I like it equally with and without.
I truly hope you consider giving these a go! The flavour combination really is mind blowing. MIND BLOWING!! – Nagi
Brunch Tarts
-
Bacon Tart with Pumpkin and Maple – a recipe from a trendy bistro
-
Bacon, Egg and Mushroom Tart – all your breakfast essentials, piled onto a puff pastry tart
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Caramelized Pears and Blue Cheese Tarts
Ingredients
- 1 sheet store bought frozen puff pastry , thawed (25 cm x 25cm / 10" x 10")
- 2 pears
- 2 tbsp unsalted butter
- 1/3 cup brown sugar , lightly packed
- Pinch of salt
- 1 egg , lightly beaten
- 1/3 to 1/2 cup crumbled blue cheese (I used gorgonzola)
- 3 tbsp walnuts , roughly chopped
Instructions
- Preheat oven to 180C/350F and line baking tray with parchment/baking paper.
- Cut the puff pastry into 4 equal squares (Note 1) and transfer to baking tray.
- Score a 2/3" / 1.5cm border on each piece. (Note 2)
- Cut each pear into quarters, remove the core and cut each quarter into 3 or 4 slices.
- Place the pear, butter, sugar and salt in a small fry pan or saucepan over medium high heat. Cook for 5 minutes, stirring occasionally, until the pear is softened and the pear juice has mixed in with the butter and sugar to form a syrup.
- Set aside to cool for 5 minutes. Meanwhile, brush the border of the pastry with egg wash. (Note 3)
- Pile the pear mixture onto each piece of pastry, staying within the border. Drizzle with some of the syrup.
- Bake for 20 to 25 minutes, until deep golden brown. Toss the walnuts onto the baking tray for the last 5 minutes of baking.
- Remove the tarts from the oven and let them cool for 5 minutes.
- Top with crumbled blue cheese, scatter with walnuts and drizzle with remaining syrup. Serve immediately, with yoghurt on the side, if using.
Recipe Notes:
Nutrition Information:
For those who aren’t into blue cheese, I did this with fetta and it was absolutely beautiful. Next time I’ll try it with a goat cheese! 🙂
Can you add the blue cheese before baking?
Really good!!
I love the combination of pears and blue cheese. What do you think would be good to serve alongside the tarts to make a fuller meal?
Hi Abi, a simple green salad would be beautiful along side this! N x
Thanks, yes your bistro salad sounds ideal. I will let you know how it goes!
Made these little numbers for post Christmas lunch evening drinks. They were amazing! Soooo simple. So delicious! I’m going to experiment with size and shape next time I make them – possibly today 😁
This Gorgonzola and Pear tart is HAVENLY. Made first time today by me without much experience with puff pastry and cooking in general (!) it was an instant smashing hit. My husband and I ate our pieces in silence, unable to talk, move or even think – frozen in pleasure. An extraordinary recipe!
Wahoo – that’s the best compliment ever!!
Nagi I’m in the US and our puff pastry says to bake at 400f. I notice on your puff pastry recipes you state 350 is there a reason for that? I thought with a lower temperature the pastry wouldn’t rise as much. I made your sausage rolls and they were fantastic. I have this recipe in the oven now. Thank you for all your hard work.
Hi Cindy, it just depends on what recipe you are making, I’ve found 350 works perfectly fine though!
Hi Nagi, can’t wait to try this! What brand of puff pastry and gorgonzola so you use?
Hi Linda, I usually use Borg’s pastry and Gorgonzola Dolce from Harris Farm – N x
I have some blue cheese to use up so this is coming to a party with me tomorrow!
Nagi, I have been searching your blog for breakfast recipes, at my job we rotate breakfast for our weekly team meetings, and it became seriously competitive ever since I introduced them to your strawberry french toast!
I’m thinking of this one for when it’s my turn again, and I have two questions: 1) would this travel well if it wasn’t eaten right away? Say like an hour? and 2) what is a good alternative to the walnuts? One of my colleagues does not like walnuts so I’d like to modify his.
Thank you!
You BYO breakfast for meetings? That’s SO COOL! 🙂 You’ve just motivated me to do more breakfasts that travel well 🙂 Yes this travels very well! It is really good at room temperature – just like a pastry from a patisserie. I think the best substitute for the walnuts is almonds. Or even Macadamias!
I would suggest pecan nuts, as a alternative for walnuts, what do you think, Nagi?
PS, absolutely I love your recipes, please continue doing fine work xxx
Love your blog, Nagi. Several times have looked up interesting and delicious looking recipes and find I am again on “recipe Tin Eats”!!
This recipe reminds me of one I saw a few years ago, demonstrated by a TV chef (sorry, I forget his name)…he cooked from a streamline motor home…one of those “cool” California ones, small, round and silver…so his recipes were easily prepared, but always innovative and sophisticated in a simple, fresh food sort of way.
Anyway…he took two slices of fresh raisin bread that he found at a local market…he was always on the move and on the lookout for good local ingredients…and made a sandwich of sliced pear and blue cheese…he sprinkled on a few chopped walnuts..and closed it up. He then spread butter on OUTSIDE of sandwich and grilled it!!! He then cut it into fingers and served it with a good brandy for dessert, to his guests as they sat in lawn chairs around a bonfire. Just a different “take” on the same fabulous flavors!!
Hi Jane! Thank you so much for your message! AND for sharing that incredible idea….a raison bread blue cheese pear and walnut toastie? That’s LEGENDARY!! I love cooking shows like that. It just goes to show that you don’t need a big fancy kitchen to make incredible food. Some of the best food I have ever had in my life has been in the middle of no where on long rafting trips, no kitchen, cooked over a fire with fresh fish caught from a river, or simply from canned food we’d been carrying around for weeks.
I really love this idea! I don’t have raison bread but I have everything else so I think I’ll try this for lunch today!! Thanks again for your message! – N x
Nagi, that chef was Bob Blummer, cooked out of a small air stream made to look like a toaster with two slices of bread popping out of the top. He was very creative like yourself .
I love this combo in salads (I’m using it for my wedding actually!), what a great idea for a tart as well. Thanks for sharing ^___^ The fiance will love this – he’s a strong cheese fanatic
Congratulations!! When is your wedding? This combo in salads is fabulous too! I don’t caramelise the pears though, do you? I jut toss slices in rocket, use a balsamic dressing, crumble over blue cheese then scatter with walnuts. How do you make yours? N x
Not til march 2016 – a spring wedding even thought it’s generally a fall recipe! In salads, I just eat them fresh. I do like it with caramelized walnuts though!
Oh yum!! I am salivating just looking atese beauties Nagi.. I love poached syrupy pears..did a red wine & cinnamon poached pear a while back.. but now, wish I had done something like this!! 🙂
Thanks Swayam! 🙂 Oooh, I must go check out your poached pears!!! N x
Pears with blue cheese is one my favourite combos. I’ve made a pizza before but love this idea of turning them into a puff pastry tart. Yum
I haven’t tried this on pizza but it would be fabulous! One of my favourite pizzas is blue cheese and fig. SO GOOD! 🙂
Hi Nagi, I know you are a busy woman and so appreciate all your effort. I would love to see your recipe of the blue cheese and fig pizza one day. I loooove pizza and puff. Thank you once again
It’s so true that the flavors of pear and blue cheese are a match made in heaven! These tarts look so sophisticated too. They’d be gorgeous for a dinner party or other celebration.
I know!! I only discovered it a few years ago but I’ve never looked back! Plus it’s autumn here so pears are in abundance!! 🙂
What a masterpiece, Nagi! I love the flavors you had described! And I’m dying to try this in my kitchen! Love it!!!
Thanks soooo much Shinee! Have a wonderful weekend – N x
OK, I need to reveal I have yet to try this combination and by the looks and description of this dish, need it pronto. 🙂
*GASP* Kevin! No….how is that possible??!! This flavour combo is so up your alley!! N x
I am drooling over the caramelized pears and they do sound perfect with the gorgonzola! I am such a sucker for anything with puff pastry too. Love how elegant yet simple this is to make!
Same!! I have a theory you can “puff pastry” pretty much anything!! N x
I have been depriving myself!! I have never tried this combo, but really want to now!
YES YOU SHOULD!! 🙂
Pear and blue cheese – especially gorgonzola were made to be partnered and your tarts look terrific 🙂
I’m 100% with you Merryn! I found gorgonzola on special at Harris Farms for just over $20/kg! I went a little mad. I made these, dips, stuffed chicken…to name a few!! 🙂