Pear Walnut Blue Cheese Tart Recipes

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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

PEAR AND BLUE CHEESE PASTRY TRIANGLES



Pear and Blue Cheese Pastry Triangles image

To die for delicious. Fairly quick appetizer and guests can't get enough. The perfect balance of sweet and savory. Easy to adjust for large or small groups. Don't skip the onions!

Provided by Scarlett

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 2h

Yield 36

Number Of Ingredients 7

3 tablespoons butter
1 tablespoon olive oil
4 sweet onions, thinly sliced
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
2 firm pears, peeled, quartered, and sliced
¾ cup crumbled blue cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  • Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
  • Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
  • Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 9.2 g, Cholesterol 4.7 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 80.7 mg, Sugar 1.7 g

BLUE CHEESE WALNUT TART



Blue Cheese Walnut Tart image

This simple yet elegant tart gives any casual get-together a touch of class. It's wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/3 cup crumbled blue cheese
1 garlic clove, minced
1/4 cup heavy whipping cream
1 egg
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted sweet red peppers
3 tablespoons chopped walnuts, toasted
2 tablespoons minced fresh parsley

Steps:

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.

Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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 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

PEAR, BLUE CHEESE, WALNUT SPREAD



Pear, Blue Cheese, Walnut Spread image

This is a lovely cheese spread. The pears and walnuts give it a nice contrast. I have also used almond slices when I was out of walnuts.

Provided by Merlot

Categories     Pears

Time 15m

Yield 3 cups (approx), 6-8 serving(s)

Number Of Ingredients 4

3 ripe pears
1/2 cup crumbled blue cheese
1/4 cup toasted walnuts, chopped
1 tablespoon snipped fresh chives

Steps:

  • Peel and core pears.
  • Cut into 1/4 inch dice.
  • Combine in a bowl with other ingredients, tossing to mix well.
  • (Many times, I don't even bother with toasting the walnuts and it works out just fine).
  • Serve with crackers or toasted pita wedges for scooping.

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

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