Blue cheese and pear tartlets

    (183)
    50 min

    These delicious canapés are flaky, creamy and unique - sure to impress guests!


    173 people made this

    Ingredients
    Serves: 15 

    • 4 sheets of filo pastry
    • 50g butter, melted
    • 110g blue cheese, crumbled
    • 1 ripe pear - peeled, cored and chopped
    • 2 tablespoons single cream
    • 1/2 teaspoon ground black pepper to taste

    Method
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. To make mini filo cases, place one filo sheet on work surface, keeping the remaining sheets covered with a damp cloth. Brush the sheet with melted butter. Place another sheet on top and brush again with butter. Continue with butter-filo layers until you have used four sheets of filo.
    3. With a sharp knife, cut the stack of filo into 15 equal squares. Gently press squares into mini-muffin tins to make cases. Bake filo cases for 10 to 15 minutes until light golden brown. Cool completely before filling.
    4. Mix together blue cheese, pear and cream. Season to taste with pepper. Spoon mixture into cooled shells.
    5. Bake at 180 C / Gas 4 for 15 minutes. Serve warm.

    Make ahead...

    Make the filo cases the night before - simply cool to room temperature and store in an airtight container till the next day.

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    Reviews & ratings
    Average global rating:
    (183)

    Reviews in English (138)

    by
    1

    This recipe is very simple to make yet really tasty and impressive. I used ready made pastry cases x 4 from M  -  13 Apr 2013

    0

    Made these a few times now and always a hit with every one.  -  11 Aug 2016

    by
    142

    OMG! These were so good! It was the first appetizer to go! I did follow a few of the suggestions: used Gorgonzola instead of bleu cheese & drizzled honey on the top after a few minutes of cooling. I also added about 2 tablespoons of light cream cheese to balance the Gorgonzola and to make the tart a little creamy. Also, I forgot to add the light cream at first, so I "poured" a drop onto each tart individually after I filled them. This turned out fine. There was quite a bit of mix left after filling the 15 tartletts, so I created my own tartlets by using regular philo dough (sp?) and cutting it into small squares (about 5 or 6 layers). If you make your own, make sure you brush melted butter on the dough so it will turn golden. (I forgot that step.) Next time, I will dice the pear pieces up smaller & add a piece of walnut to the finished product before drizzling the honey. The description said it was time-consuming, but I found this to be one of the easiest things I've made in a while. The "work" is in dicing the pear & filling the tarts - not time-consuming at all.  -  17 Sep 2007  (Review from Allrecipes US | Canada)

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