Pear and Blue Cheese Mini Tarts
These savory and sweet mini tarts are so quick and easy to make that it’s just funny. Great to serve as a starter during a dinner party or even to finish the meal with cheese plater, a glass of wine, and those sweet and savory treats. For me, I like those even as a cheeky snack or quick lunch at home.
Personally, I love cooking with blue cheese. It is super fragrant and tangy; you don’t need much of it to really give the whole dish a punch of flavor. In this particular recipe, we will sweeten it up a bit with pear and honey. Believe me. It just works!
There are few things we need to know before we start our tarts:
A sharp knife is a must for a clean and effortless cut. We don’t want to put too much pressure on the pastry as it can tear or crack.
Making sure that our oven is fully preheated to 200 Celsius before putting in our puff pastry treats. Why? The pastry will rise and bake better.
Let’s get to it!
Pear and Blue Cheese Mini Tarts
Ingredients
- 1 roll Ready Puff Pastry
- 2 Medium Pears
- 150 g Blue Stilton Cheese
- 1 Egg
- 3 tbsp Liquid Honey
- Dried Thyme
- Wild Rocket
Instructions
- Preheat oven to 200 Celsius, no fan. Prepare a baking tray by lining with non-stick baking paper.
- Cut pear lengthwise into thin slices. Set aside. Next roughly chop blue cheese and set aside. In a small bowl beat the egg and set aside.
- Take out the puff pastry from the fridge and unroll carefully to prevent from cracks. With a sharp knife cut the pastry into even 6 pieces. Brush all the edges (about 0.5 cm thick) with egg wash of each square and fold in by pressing down a little so the sides will stick together.
- Press the fork a few times on to the pastry inside of each parcel creating small holes. Do not pierce all the way through.
- Sprinkle blue cheese and add 4 slices of pear on top and sprinkle some thyme. Egg wash the folded edges to give the pastry golden color after baking. Place ready parcels onto the baking tray and bake in the oven for 15 to 20 min.
- Once baked, drizzle honey on top of each parcel and dress them up with few leaves of rocket salad.
- Enjoy while they are still hot.