Pear and blue cheese tarts

Pear and blue cheese tarts
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 15-17 minutes to bake

Ready-made puff pastry make this pear and blue cheese tart recipe really easy to prepare.


  • 500g pack puff pastry
  • 1 egg, beaten
  • 15g butter
  • 1 small onion, sliced
  • 150g Cambozola (or Bavarian blue for a stronger taste), cubed
  • 2 pears, sliced
  • 2 tbsp double cream
  • 1/2 tbsp fresh thyme leaves, plus extra sprigs to garnish
  • 4 tbsp walnut oil
  • 11/2 tbsp lemon juice
  • Mixture of bitter lettuce leaves, such as chicory or radicchio
  • 30g walnut pieces


  1. Preheat the oven to 200°C/fan180°C/gas 6. Roll the pastry into a 30 x 20cm rectangle. Cut in half lengthways, then make 2 cuts widthways, to give 6 equal squares. Brush each square with the egg and score a square inside the pastry, leaving a 1cm border. Bake for 10-12 minutes.
  2. Using a spoon, lift out and discard the inner square of pastry, and scoop out any uncooked pastry.
  3. Heat the butter in a frying pan over a medium heat. When melted, fry the onion until slightly browned.
  4. Mix the onion, Cambozola, pear, cream, thyme and seasoning.
  5. Fill each pastry square with a generous tablespoon of the filling and bake for a further 5 minutes.
  6. Mix the walnut oil and lemon juice and toss with the salad and walnuts. Garnish each square with a thyme sprig and serve with the salad.


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