Why You’ll Fall in Love with These Tartlets
Looking for a winter seasonal appetizer to impress guests or bring to a holiday gathering? These Caramelized Pear and Gorgonzola Tartlets offer sweet, savory, and sophisticated flavors in one perfectly crafted bite.
They feature caramelized pears, rich and creamy gorgonzola, crunchy maple-glazed walnuts, warm winter spices, and hints of thyme and rosemary.
This recipe is great for holiday cocktail parties or elegant winter dinner gatherings. These tartlets are an impressive, make-ahead appetizer when you want to elevate your entertaining game!
The Main Ingredients (and Substitutions)
- Pears – Just one large pear, actually. I recommend Bosc or Anjou varieties for their firm texture and sweet-but-subtle flavor. Caramelizing them with butter, brown sugar, thyme, and warm spices brings out deep, rich winter notes. (Substitutions: Asian pear; Honeycrisp or Pink Lady apples.)
- Gorgonzola Cheese – Blended with cream cheese and honey (a wonderful compliment to blue cheese), the combination creates a sweet-savory-tangy vibe offering a bold contrast to the pears…and brings a sophisticated, grown-up flavor profile. (Substitutions: any mild blue cheese; fresh goat cheese, crumbled feta, or use all cream cheese.)
- Candied Walnuts – Maple syrup and rosemary transform ordinary nuts into a winter delicacy. These provide a crucial crunch and nutty undertone. If you choose to use it, a hint of cayenne adds a subtle, warming heat. (Substitutions: use any nut you like; skip this step and purchase candied/glazed nuts or toasted nuts.)
- Phyllo Shells – A perfect vessel for the rich filling, the crisp, delicate layers shatter beautifully with each bite. Find these in your grocer’s freezer section. They are incredibly convenient but offer a gourmet presentation. (Substitutions: blind bake pie dough or puff pastry in a muffin tin to make your own shells; opt for crostini for a different presentation.)
Step-by-Step Instructions
- Make the Candied Walnuts – Toss walnut halves with maple syrup, rosemary, sea salt, and cayenne pepper (if using). Bake until golden and fragrant. Cool and break into smaller pieces.
- Caramelize the Pears – Melt butter in a skillet. Add diced pears, brown sugar, thyme, spices and salt. Cook until deep golden and caramelized. If you like, add brandy or bourbon during the last minute or two for extra depth.
- Make the Cheese Mixture – Blend gorgonzola and cream cheese with honey and fresh cracked black pepper.
- Final Assembly – Warm phyllo shells to crisp up. Pipe or spoon in a layer of cheese mixture. Top with caramelized pears, then sprinkle with candied walnuts.
Helpful Recipe Tips
Make-Ahead Strategies
- Bake the candied walnuts 3 to 4 days in advance; store at room temperature.
- Prepare the cheese mixture and caramelized pears 1 to 2 days ahead; store in the refrigerator. Before assembling the tartlets, allow the cheese to soften at room temperature and gently warm the pears.
Assembly Recommendations
- Warm the phyllo shells just before assembly.
- Assemble up to 30 minutes before serving.
- Use a wide tip if piping the cheese mixture so chunks of gorgonzola don’t get stuck.
Reheating Guidance
- Avoid the microwave (this will make the shells soggy).
- If needed, warm briefly in a 350°F oven for 2-3 minutes.
- The tartlets are best served at room temperature.
Beverage Pairing Suggestions
What’s a holiday gathering without a festive drink? Some great wine pairings include late-harvest Riesling, Gewürztraminer, or sparkling wines with a touch of sweetness. For non-alcoholic options, serve with sparkling apple or pear cider, herbal tea with honey, or the always-appropriate holiday party punch!
Bon appétit, and may your winter gatherings be filled with delicious moments!
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
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Caramelized Pear and Gorgonzola Tartlets
Don't let the long list of ingredients scare you off! Using simple techniques, each component can be made ahead of time, then quickly assembled before serving. The candied walnuts can be made 3 to 4 days ahead and stored at room temperature. The pear filling and cheese mixture can be prepared 1 to 2 days ahead and stored in the refrigerator. Allow the cheese to soften, and warm the pears gently to take the chill off. Heat the phyllo shells just before assembly.
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Appetizers
Yield: 2 tartlets per person
Serves:
Ingredients
- For the Candied Walnuts
- 1 cup walnut halves
- 3 tbsp maple syrup
- 1 tbsp fresh rosemary finely chopped
- 1⁄4 tsp sea salt
- Pinch cayenne pepper (optional)
- For the Caramelized Pear Filling
- 1 pear (Bosc or Anjou) ripe, but firm, peeled and diced small
- 1-1⁄2 tbsp unsalted butter
- 2 tbsp brown sugar
- 2 tsp fresh thyme leaves
- 1⁄4 tsp ground cinnamon
- 1⁄8 tsp ground nutmeg
- Pinch salt
- 1 tbsp brandy or bourbon, (optional)
- For the Cheese Mixture
- 4 oz gorgonzola cheese crumbled (sub with goat cheese or feta, if preferred)
- 3 oz cream cheese softened
- 2 tbsp honey
- Freshly ground black pepper
- Additional Components
- 2 packages mini phyllo pastry shells (30 shells total)
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the walnut halves, maple syrup, rosemary, sea salt and cayenne pepper (if using). Spread mixture evenly on prepared baking sheet. Bake for 16 to 18 minutes, stirring once halfway through. Remove from oven and cool completely. Break into smaller pieces once cooled.
- In a skillet, melt butter over medium heat. Add the diced pears, brown sugar, thyme, cinnamon, nutmeg and a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes until pears are softened, caramelized and golden brown. If using, add brandy or bourbon. Let the alcohol cook off for 1-2 minutes. Transfer to a plate to cool.
- In a small mixing bowl, combine crumbled gorgonzola, softened cream cheese, honey and freshly ground black pepper. Mix until smooth and well combined.
- Preheat oven to 350°F. Arrange phyllo shells on a baking sheet. Warm shells in the oven for 3-4 minutes to crisp. Remove and let cool slightly. Pipe or spoon the cheese mixture into each shell. Top with caramelized pears, and sprinkle candied walnuts over the top.
- Optionally, you can garnish with small thyme sprigs, a drizzle of honey, and more freshly cracked black pepper.
- NOTES: 1) You may have a bit more pear and cheese filling than can fit in the phyllo shells. Enjoy any extra on crackers or crostini! 2) Purchase glazed or toasted nuts and skip the step of making candied walnuts.
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