Warm Blue Cheese and Pear Tartlets with Puff Pastry

These warm blue cheese and pear tartlets with puff pastry are a refined Spanish tapas recipe. Sweet ripe pears balance the sharpness of blue cheese, while flaky pastry provides buttery texture. Baked until golden, they’re elegant enough for parties yet simple enough for casual evenings.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword blue cheese, pear tartlets, puff pastry, Spanish tapas, Sweet savoury

Prep Time 15

Cook Time 15

Servings Servings

Calories 220

Author Spooning & Forking

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.

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.

Nutrition