Maggie Beer

Fresh Pear & Blue Cheese Tarts 

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Step 1: Preheat a fan forced oven to 220C.

Step 2: Place the puff pastry squares onto a lined baking tray, using a sharp knife make a cut half way through the pastry 1 centimetre in from the edges, place into the fridge for 15 minutes to keep the pastry cold.

Step 3: Meanwhile, lightly rub off any skins from the walnuts and toast them in the oven to your liking and set aside.

Step 4: Place the chilled pastry into the preheated oven and bake for 15 minutes or until golden brown, remove from the oven and set aside, leaving the oven on.

Step 5: Meanwhile, place a large non stick fry pan over a medium high heat, add the butter and heat until nut brown, then add the pears and cook for approximately 5 minutes or until caramelised and cooked through. Deglaze with Verjuice and cook for a further 1 minute or until most of the Verjuice has evaporated. Remove from the heat.

Step 6: Divide the pears between the 4 pastry bases, dot the blue cheese on top of the pear, then return to the oven for 1 to 2 mins just to warm the cheese through.

Step 7: To serve, place the tarts onto a plate or platter, sprinkle with walnuts and chervil, serve warm.


  1. 4 (10cm x 10cm) Squares puff pastry
  2. 40g walnut Toasted & rubbed
  3. 720g 4 pears Cored & sliced into 2cm pieces
  4. 80ml 1/3 cup Verjuice
  5. 1 tbspn chervil sprigs

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