Pear and Blue Cheese Tarts

Pear and Blue Cheese Tarts

1
Mitchipoo 0

"A lovely savory appetizer melding the classic flavors of pear and blue cheese. Delicious any time of the year, but a perfect addition to a harvest/autumn/Thanksgiving menu."

Ingredients 1 h 15 m {{adjustedServings}} servings 197 cals

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat butter in a large skillet over medium-high heat; cook and stir onions until brown, soft, and sweet, 40 to 45 minutes. Let onions cool for a few minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Remove tart shells from freezer and place on baking sheets lined with parchment paper.
  3. Combine caramelized onions with pears, blue cheese, and walnuts in a large bowl. Spoon pear-blue cheese filling into still-frozen tart shells.
  4. Bake in the preheated oven until the filling is hot and melted and the pastry shells are lightly browned, 15 to 20 minutes. Serve warm or cooled.
Tips & Tricks
How to Make Blue Cheese Dressing

See how to make creamy homemade blue cheese dressing.

Bill's Blue Cheese Dressing

See how to make an unbelievably rich and creamy blue cheese dressing.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Doc Simonson
3/3/2013

I admit it. I changed the recipe, but only because I was too lazy to make my own pie crust for tartlet shells. I used puff pastry instead. The filling was very nice, with the blue cheese and onions and pears really playing nicely together. I might suggest using half blue and half cream cheese to make the filling a bit creamier, but that's an opinion thing. I will make these again, and I might even make them as tartlets next time!