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Pear and Gorgonzola Tarts

These tarts are great both as an appetizer or a simple and light main meal.  For a special romantic dinner, add slices of prosciutto and some toasted walnuts and serve with a glass of wine.  These tartlets can be a great party food too. Make them smaller and serve as small bites for your guests. You can also turn them into one regular-sized tart.

Pear and Gorgonzola Tarts

Category: Appetizers & snacks, Tarts & quiches

Recipe in PDF format (print friendly)

  • Yields 6 mini tarts
  • Prep time: 30min
  • Cook time: 30min
  • Total time: 1h
  • Difficulty: Basic


  • 250g puff pastry
  • 1 tablespoon butter
  • 2 pears, peeled and thinly sliced
  • 4 thyme springs
  • 80g Gorgonzola cheese
  • some sea salt
  • freshly ground pepper
  • pinch of chili flakes


Preheat the oven to 220°C. On medium heat, melt the butter, add pears and saute for 5 minutes. Add thyme sprigs and cook for 2 minutes, gently tossing the pears around the pan. Remove from heat and allow to cool. On a piece of parchment paper, roll out the pastry into a rectangle approximately 3mm thick. Divide the pastry into 6 smaller rectangles, approximately 8x10cm each. To make a border around the tarts, score each rectangle with a sharp knife about 1cm from the edge. Prick the bottom (middle) of the pastry with a fork. Transfer the tarts with the parchment paper onto a tray. Arrange some crumbled Gorgonzola cheese on each tart shell and top with pear slices. Sprinkle generously with sea salt and freshly ground pepper, and add a pinch of chili flakes on each tart.
Bake for 15-20 minutes or until the pastry is crispy and golden brown.