Blue Cheese And Pear Tartlets Recipes

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PEAR-BLUE CHEESE TARTLETS



Pear-Blue Cheese Tartlets image

Combined in a sensational bite-size package are some of my favorites items-blue cheese, pears and walnut. My coworkers snatch them up when I bring them in for office festivities.-Heidi Der, Stow, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 tablespoons butter
2 large pears, peeled and finely chopped
2 tablespoons honey
Dash salt
1/4 cup mascarpone cheese
1/4 cup crumbled blue cheese
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. In a skillet, heat butter over medium-high heat. Add pears; cook and stir 2-3 minutes or until tender. Stir in honey and salt; cook 4-5 minutes longer or until pears are lightly browned. Remove from heat; cool slightly. Stir in cheeses., Place tart shells on an ungreased baking sheet. Fill each with 1-1/2 teaspoons filling; sprinkle with walnuts. Bake 6-8 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

PEAR AND BLUE CHEESE TARTLETS



Pear and Blue Cheese Tartlets image

This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.

Provided by mary winecoff

Categories     Cheese

Time 18m

Yield 12 serving(s)

Number Of Ingredients 5

30 frozen miniature phyllo cups
1 tablespoon butter
2 pears, peeled and chopped
2 teaspoons sugar
5 ounces saga blue cheese or 5 ounces another creamy blue cheese, trimmed of rind and cut into 30 small cubes

Steps:

  • Preheat oven to 350.
  • Place the frozen phyllo shells on a rimmed baking sheet.
  • Melt the butter in a small skillet over medium-high heat.
  • Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
  • Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
  • Remove skillet from heat.
  • Place 1 teaspoon of the pears and their juice in each phyllo shell.
  • Top with a cube of blue cheese.
  • Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
  • (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
  • These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.

BLUE CHEESE AND PEAR TARTLETS



Blue Cheese and Pear Tartlets image

Tasty, hot appetizers that take little time to prepare but will impress your guests!

Provided by BOLLIVEB

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 15

Number Of Ingredients 5

4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

Steps:

  • Pre-bake phyllo shells according to package directions. Set aside to cool.
  • Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g

PEAR, WALNUT & BLUE CHEESE TART



Pear, walnut & blue cheese tart image

Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course

Provided by Rosie Birkett

Categories     Dinner, Lunch

Time 1h30m

Number Of Ingredients 15

50g walnut halves
150g plain flour
80g cold unsalted butter, chopped
1 egg yolk
1 tbsp butter
1 tbsp olive oil, plus an extra 1-2 tsp
4 shallots, sliced into half-moons
small bunch of sage, finely chopped
200g chard, stalks finely chopped and leaves roughly chopped
2 pears, halved, cored and sliced
3 large eggs
grating of nutmeg
150g crème fraîche
150g gorgonzola dolce or vegetarian alternative, torn into bite-sized pieces
50g walnut halves

Steps:

  • To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
  • Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
  • Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
  • Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
  • Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

BLUE CHEESE & PEAR FILLING FOR MINI-TARTLETS (GERMAN)



Blue Cheese & Pear Filling for Mini-Tartlets (German) image

I love this recipe from the *Food With Friends* section of *Modern German Food* by Roz Denny. Why do I love this recipe? - Because I like all easy, make-ahead, impressive & versatile food fare that convinces your guests you have taken spec care to enhance their dining pleasure. This recipe is versatile because it works as a finger-food appy, garnish for or part of a luncheon salad plate & creative addition to the popular fruit & cheese combo for dessert theme. I will opt for the latter as they are very popular here in Iceland. *Enjoy* !

Provided by twissis

Categories     Cheese

Time 20m

Yield 18 Mini-Tartlets, 18 serving(s)

Number Of Ingredients 8

100 g blue cheese (blue brie with rind removed preferred)
1 tablespoon celery (finely chopped)
200 g cream cheese (softened)
fresh ground black pepper
1 teaspoon chives (freshly snipped)
2 small pears
1 tablespoon lemon juice
poppy seed (garnish) (optional)

Steps:

  • Mash cheese w/a fork in a bowl. Mix in the celery + black pepper, gradually beat in the cream cheese & fold in the chives. Chill in the fridge till required.
  • Peel, quarter & core pears 20-30 min b4 serving. Cut crossways into slices & mix w/the lemon juice to stop them turning brown (I usually use my pastry brush for this).
  • Fill 18 pre-baked mini-tartlet shells w/the cheese mixture, stand a pear piece on top & sprinkle lightly w/poppy seeds (if using).

Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.4, Sodium 110.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 2.1

PEAR AND BLUE CHEESE TART



Pear and Blue Cheese Tart image

Enjoy this delicious pear tart dessert made using Original Bisquick® mix and sprinkled with cheese and walnuts that can be served warm or cold.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 8

1 1/2 cups Original Bisquick™ mix
1/3 cup very hot water
2 tablespoons butter or margarine
2 shallots, finely chopped (about 1/3 cup)
2 medium pears, peeled, cut into 1/4-inch slices (about 2 cups)
1/4 cup chopped walnuts
1/2 cup crumbled blue cheese (2 oz)
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 425°F. Spray 9-inch tart pan with removable bottom with cooking spray.
  • In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of tart pan, using fingers coated with Bisquick mix. Bake 10 minutes.
  • Meanwhile, in 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
  • Arrange pear slices on crust. Spread butter mixture over pears. Bake 20 minutes.
  • Sprinkle walnuts over pears. Bake about 10 minutes longer or until tart is golden brown.
  • Remove from oven; sprinkle with cheese. Cool 10 minutes on cooling rack. Sprinkle with parsley. Serve warm or at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 1/2 g

RUSTIC PEAR AND BLUE CHEESE TART



Rustic Pear and Blue Cheese Tart image

Super easy and tasty, we used Pillsbury™ Pie Crust for our Rustic Pear and Blue Cheese Tart. Simply spoon the fresh pear filling in the middle of the crust, dot with cheese, fold the edges and bake for 30 minutes.

Provided by By Bree Hester

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 12

4 medium pears, peeled, cut into 1/4-inch-thick slices
1 tablespoon fresh lemon juice
3 tablespoons packed light brown sugar
4 1/2 teaspoons cornstarch
1 teaspoon fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 chunk (4 oz) blue cheese
2 teaspoons honey

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, toss all ingredients except pie crust, blue cheese and honey. Set aside.
  • Unroll pie crust onto cookie sheet. Spoon pear mixture onto center of crust, spreading to within 2 inches of edge. Dot blue cheese pieces over pears. Fold edge of crust up over pears.
  • Bake 30 minutes or until crust is golden brown. Cool slightly, about 15 minutes. Drizzle honey over tart. To serve, cut into wedges.

Nutrition Facts : ServingSize 1 Serving

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