Why I love this blue cheese and pear tartlets recipe
Pear and blue cheese is one of those combinations that works especially well for an appetizer.
The sweetness of the pear balances the stronger, tangy flavor of the blue cheese, while the crispy phyllo shells add a nice contrast to the softer filling.
The result feels a little more sophisticated than your average party appetizer without requiring a lot of extra work.
Which makes these phyllo cups especially good for entertaining.
They only need a few ingredients, and since they’re already portioned into individual bites, they’re easy to add to an appetizer platter and easy for guests to eat.
It’s a simple way to serve something warm and a little different when you already have plenty of other things to get ready.
Ingredients
Here is your shopping list (for 15 tartlets):
- Frozen goods – 15 mini phyllo tart shells
- Fresh produce – 1 pear
- Dairy – ½ cup crumbled blue cheese
- Seasoning – ground black pepper
Substitutions & Additions
- Gorgonzola or goat cheese can be used in place of the blue cheese for a similar tangy flavor.
- A firm apple can also be substituted for the pear if you want a slightly crisper filling.
How to make blue cheese and pear tartlets
1 | Prep work
Peel the pear and dice it into very small pieces so it fits easily inside the phyllo shells.
Preheat the oven to 350°F and let it come fully to temperature before baking.
2 | Put the tartlets together
Arrange all 15 mini phyllo shells in a single layer on a baking sheet, leaving a little space between them so they are easy to fill and remove after baking.
Divide the finely diced pear evenly among the 15 phyllo shells, adding a small amount to each cup without packing it down.
Top each pear-filled phyllo cup with crumbled blue cheese, dividing it evenly between each shell.
Finish with a light sprinkle of ground black pepper.
3 | Bake
Bake the filled phyllo cups for about 15 minutes, until the blue cheese is softened and the pear is warmed through.
The shells should be lightly golden.
Start checking them a couple of minutes early since brands and ovens can vary.
4 | Serve
Let the phyllo bites sit on the baking sheet for a minute or two, just until they are cool enough to handle, then transfer them to a serving platter.
Serve them warm, when the cheese is soft and the phyllo shells are at their crispiest.
How to make ahead
To make ahead of time, prepare the pear and blue cheese ahead of time and keep them refrigerated separately.
Then fill the phyllo shells and bake shortly before serving so they stay crisp.
Storage
Store leftover phyllo bites in an airtight container in the refrigerator for up to 2 days.
Reheat them in a 350°F oven for a few minutes to help the shells crisp back up.
Blue Cheese And Pear Tartlets
Ingredients
- 15 mini phyllo tart shells
- 1 pear peeled, cored and diced
- ½ cup crumbled blue cheese
- ground black pepper
Equipment
- cutting board
- knife
- measuring cups
- Baking sheet
Instructions
- Preheat the oven to 350°F.
- Arrange the phyllo shells on a baking sheet.15 mini phyllo tart shells
- Divide the diced pear among the phyllo shells.1 pear
- Top with the crumbled blue cheese.½ cup crumbled blue cheese
- Season lightly with ground black pepper.ground black pepper
- Bake for 15 minutes until the top is turning golden brown.
- Serve warm.
Notes
- Gorgonzola or goat cheese can be used in place of the blue cheese for a similar tangy flavor.
- A firm apple can also be substituted for the pear if you want a slightly crisper filling.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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