Blue cheese and pear tartlets
These delicious canapés are flaky, creamy and unique - sure to impress guests!
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
- Preheat the oven to 180 C / Gas 4.
- 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.
- 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.
- Mix together blue cheese, pear and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(183)
Reviews in English (138)
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
Made these a few times now and always a hit with every one. - 11 Aug 2016
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)
Write a review
