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–+ servings
cashel blue cheese and pear tart on a cutting board

Cashel Blue Cheese and Pear Tart

Sip + Sanity | Linda Feller
This Cashel Blue Cheese and Pear Tart is made with a simple pear compote and store-bought puff pastry, and is punctuated by creamy, tangy Irish cheese and a hint of balsamic vinegar.
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Prep time.15 minutes
Cook time.25 minutes
Total time.40 minutes
Course.Appetizer, Breakfast, Dessert
Cuisine.American, Irish
Number of servings.4 people
Calories per serving.565 kcal

Ingredients

  • 2 ripe pears, peeled + diced
  • 2 tablespoon unsalted butter
  • 3 tablespoon brown sugar
  • ¼ teaspoon ground cardamom
  • pinch kosher salt
  • splash balsamic vinegar
  • 1 sheet puff pastry, thawed
  • 1 ounce Cashel blue cheese
  • 2 tablespoon chopped walnuts, toasted
  • 1 egg, lightly beaten

Instructions

  • Melt butter in a small saucepan over medium heat. Dissolve the brown sugar in the butter.
  • Add the pears, cardamom and a pinch of salt. Lower the heat the medium-low and cook the pears for 4 to 5 minutes until they're tender. With a slotted spoon, remove the pears to a bowl, leaving the cooking liquid in the saucepan.
  • Add a splash of balsamic vinegar to the cooking liquid. Simmer it for about 3 to 4 minutes until it reduces by about half. Watch it carefully as it will bubble.
  • Preheat the oven to 400°F.
  • Unfold the puff pastry and cut it into 4 equal squares.
  • Using a very sharp knife or pizza roller, about 1 cm in from the edge, make a cut from each corner along the edge to almost the halfway point. Repeat this on each corner and to each square of pastry (see photo).
    a square of puff pastry being cut with a pizza roller
  • Divide the cooked pears between the 4 squares of pastry. Crumble ¼ oz of Cashel blue cheese on each pastry.
  • Carefully lift one corner and bring it to the center of the pastry. Dab a little bit of the egg wash on the center point. Repeat this with each corner until all are folded in.
    four squares of pastry with pear filling, one being folded into a design
  • Lightly brush all exposed areas of puff pastry with the egg wash and transfer to a sheet pan lined with parchment.
  • Bake for 20 minutes. Transfer the tarts to a serving platter and sprinkle with toasted walnuts. Finally, drizzle some of the balsamic spiked glaze over each tart and enjoy!

Nutrition

Calories: 565kcal | Carbohydrates: 55g | Protein: 9g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 284mg | Potassium: 245mg | Fiber: 5g | Sugar: 21g | Vitamin A: 327IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg
Keywords.oven, puff pastry, stove top, vegetarian
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