Savory Pear Tartlets with Gorgonzola, Walnut & Thyme
These yummy pear puff pastry appetizers are sweet, savory, tangy, salty, flaky and so delicious!
Servings: 16 Servings (2 per person)
Special Equipment
- Ruler
- Sharp Knife
- Pastry Brush
- 1½ Inch Cookie Cutter (About 3½ centimeters) Or a Sharp Paring Knife
Ingredients
Pear Chutney
- 2 Tablespoons cooking oil (We used walnut oil. Vegetable, grapeseed or olive oil will also work well.)
- 1 small shallot finely diced
- 2 Bosc pears cored and small diced
- ¼ Cup brown sugar
- ¼ Cup sherry cooking wine
- 1 Tablespoon all-purpose flour
- fine kosher salt* to taste
- Freshly-ground black pepper to taste
Savory Pear Tartlets
- 1 package Puff Pastry 2 sheets thawed from frozen, cold
- 1 recipe Pear Chutney chilled
- Egg Wash (See Note: a.)
- ½ Cup gorgonzola cheese crumbled
- ½ Cup walnuts finely chopped and toasted
- 4 - 5 sprigs fresh thyme leaves
- 2 Tablespoons Balsamic Glaze or warmed honey optional
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
Instructions
Pear Chutney
- Gather, measure and prepare the Pear Chutney ingredients as listed.
- In a medium skillet, heat cooking oil over medium-low heat. Add shallot and saute until soft and beginning to caramelize.
- Add diced pears and brown sugar. Cook until pears are beginning to soften and caramelize. Add sherry cooking wine and simmer until the pan is nearly dry.
- Stir in flour and cook for one minute. Season with salt and pepper to taste. Remove pear chutney from the heat and transfer to fridge or freezer until chilled. This chutney can be made a day or two ahead of time.
Savory Pear Tartlets
- Gather, measure and prepare the Savory Pear Tartlets ingredients as listed. For step-by-step photo instructions, see the How To Make Mini Pear Puff Pastries section of this recipe post.
- Arrange a rack in the center third of the oven and preheat to 425° Fahrenheit (220° celsius).
- Working with one sheet of puff pastry at a time, arrange the dough on a lightly floured work surface. If at any point the pastry starts to become warm or sticky, return it to the refrigerator to chill for a few minutes. Use a ruler and a sharp knife to cut 2 inch by 2 inch (5 centimeter by 5 centimeter) squares of pastry dough.
- Use a pastry brush to egg wash the edges of each pastry square. Next, use a 1 ½ inch (3 ½ centimeter) cookie cutter (or sharp paring knife) to score the center of each puff pastry bite. Do not cut all the way through the pastry. Press the cookie cutter (or knife) about two-thirds of the way through the pastry. Use a fork to dock (poke holes) into the center of each tart shell.
- Transfer puff pastry shells to a parchment-lined baking sheet. Place a heaping teaspoon of pear chutney in the center of each tartlet.Top each tartlet with a sprinkle of crumbled gorgonzola cheese.
- Chill pastries in the refrigerator for about ten minutes before baking. Bake pastries until the pastry has risen and is golden brown, about 18 minutes.
- Allow the Savory Pear Tartlets to cool slightly before topping with toasted walnuts and fresh thyme leaves. Serve pastries slightly warmed or at room temperature with a drizzle of balsamic glaze or honey. Bon Apetit!
Notes
a. Make egg wash using one egg whisked with a splash of water, milk or cream. Egg washing the pastry is optional but makes for a beautifully glossy pastry.
Calories: 262kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 88mg | Fiber: 2g | Sugar: 8g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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