Why Blue Cheese and Pear Tartlets Make Sense for Tapas
Blue cheese is not shy. It has presence, depth, and a flavour that can easily take over a dish. But when paired with fruit, especially pears, something magical happens. The sweetness softens the intensity, creating a harmony that’s indulgent yet balanced. Baked into puff pastry, these tartlets become flaky, gooey little bites that feel sophisticated while staying approachable.
The first time I made them was during autumn, when pears were in season and a chill had crept into the evenings. Serving these warm, straight from the oven, with glasses of Rioja was the perfect antidote. Since then, they’ve become one of my favourite Spanish cheese tapas recipes for cooler months, though they shine year-round as a sweet-savoury option.
The Role of Blue Cheese in Tapas
Spanish blue cheeses like Cabrales and Valdeón are known for their strength. They’re earthy, pungent, and deeply savoury, which is why they work so well in contrast-based tapas. Here, the fruit brings brightness, and the pastry adds buttery crispness.
This recipe highlights the versatility of blue cheese. It can be strong on its own, as in my Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham, or softened with fruit, as in these tartlets. Either way, it shows how Spanish cheese tapas celebrate contrasts on the palate.
Ingredients
- 250g puff pastry (ready rolled)
- 150g blue cheese (Cabrales, Valdeón, or Roquefort if unavailable)
- 2 ripe pears, thinly sliced
- 1 tbsp runny honey
- 1 tbsp walnuts, roughly chopped
- 1 egg, beaten (for glazing)
- Fresh thyme leaves, to garnish
Ingredient Notes
Choose pears that are ripe but still firm, so they hold their shape in the oven. Overripe pears can turn mushy and release too much liquid.
For the cheese, Cabrales is bold and sharp, while Valdeón is slightly creamier. Both work beautifully, though you may want to adjust the amount depending on how strong you like your blue cheese.
Instructions
Preheat the oven to 200°C. Roll out the puff pastry and cut into squares or circles, depending on your preference. Place them on a parchment-lined baking tray. Score a small border around each piece without cutting through, to allow the edges to puff.
Arrange slices of pear inside the border, then crumble blue cheese over the top. Brush the edges of the pastry with beaten egg. Bake for 12–15 minutes until golden and puffed. Drizzle with honey, sprinkle with walnuts and thyme, and serve warm.
Cooking Techniques and Recommendations
Scoring the pastry border helps create a raised edge, giving the tartlets a professional look and containing the filling. Don’t overload the pastry, as too much moisture from pears and cheese can weigh it down.
For extra crispness, bake the pastry base for 5 minutes before adding toppings. This prevents sogginess and ensures the tartlets hold up well when served warm.
What to Serve with Blue Cheese and Pear Tartlets
These tartlets sit beautifully alongside savoury pastries like Easy Baked Tetilla Cheese and Spinach Empanadillas. Together, they show different approaches to filled pastry in tapas. I also like pairing them with Queso de Murcia al Vino with Honeyed Almonds. The honeyed almonds echo the sweetness of the pears, while the cheese brings a different kind of tang.
Wine and Beer Pairings
For wine, a Pedro Ximénez sherry works brilliantly. Its raisin-like sweetness complements the pears and balances the salty cheese. Alternatively, a crisp cava cuts through the richness and refreshes the palate. Beer pairings could include a Belgian-style wheat beer with citrus notes, which brightens the dish, or a malty brown ale, which plays into the nutty and honeyed elements.
FAQ
Can I make these tartlets ahead of time?
Yes, they can be assembled a few hours in advance and baked just before serving. For other make-ahead tapas, see my Crispy Manchego and Jamón Croquettes with Aioli.
What type of pastry works best?
Puff pastry gives a crisp, buttery base that works well with gooey toppings. Shortcrust can be used but is less delicate.
Do I need to peel the pears?
No, the skins add colour and texture. Just make sure they’re thinly sliced so they bake evenly.
Can I use other fruits?
Yes, figs or apples work wonderfully. Both bring sweetness that balances the cheese. For another fruit-based pairing, try my Juicy Goat Cheese Stuffed Piquillo Peppers for Tapas.
Tips for Success with Blue Cheese Tartlets
Use parchment paper to prevent sticking and make cleanup easy. Puff pastry can leak butter as it bakes, so a lined tray saves hassle. Serve warm. The cheese should be just melted and the pears tender, while the pastry is still crisp. They lose their charm if left too long before serving.
Recipe Variation Suggestions
Add a thin layer of caramelised onions under the pears for extra sweetness and depth. This makes the tartlets more substantial and savoury. For a festive variation, sprinkle dried cranberries alongside the walnuts. They add colour, tang, and seasonal flavour.
Storage and Reheating for Spanish Cheese Tapas with Blue Cheese Tartlets
Store leftovers in the fridge for up to two days. Reheat in a hot oven for 5 minutes to restore crispness. Avoid microwaving, which softens the pastry. These tartlets don’t freeze well, as the pears release water when thawed. If you want freezer-friendly pastry tapas, I suggest my Easy Baked Tetilla Cheese and Spinach Empanadillas.
Warm Blue Cheese and Pear Tartlets with Puff Pastry
Ingredients
- 250 g Puff pastry ready rolled
- 150 g Blue cheese Cabrales, Valdeón, or Roquefort if unavailable
- 2 Pears ripe, thinly sliced
- 1 tbsp Runny honey
- 1 tbsp Wallnuts roughly chopped
- 1 Egg beaten, for glazing
- 1 tbsp Fresh thyme leaves
Instructions
- Preheat the oven to 200°C. Roll out the puff pastry and cut into squares or circles, depending on your preference. Place them on a parchment-lined baking tray. Score a small border around each piece without cutting through, to allow the edges to puff.
- Arrange slices of pear inside the border, then crumble blue cheese over the top. Brush the edges of the pastry with beaten egg. Bake for 12–15 minutes until golden and puffed. Drizzle with honey, sprinkle with walnuts and thyme, and serve warm.