Pear & Gorgonzola Tarts

Pear & Gorgonzola Tarts | Tart S Kruškama I Gorgonzolom

Yields 6 mini tarts.

  • Prep time: 30min
  • Cook time: 30min
  • Total time: 1h
  • Difficulty: Basic

These tarts work well as an appetizer or as a simple and light main course. Add slices of prosciutto and toasted walnuts for a special romantic meal, and serve with a glass of wine. These tartlets also make an excellent party food. Make them smaller and serve them to your guests as small bites. You can also combine them to make one regular-sized tart.


  • 250g puff pastry
  • 1 tablespoon butter
  • 2 pears, peeled and thinly sliced
  • 4 thyme springs
  • 80g Gorgonzola cheese
  • some sea salt
  • freshly ground pepper
  • pinch of chili flakes


Preheat the oven to 220 degrees Celsius.

Melt the butter over medium heat, then add the pears and cook for 5 minutes. Cook for 2 minutes, gently tossing the pears around the pan, after adding the thyme springs. Remove from the heat and set aside to cool.

Roll out the pastry onto a piece of parchment paper into a 3mm thick rectangle. Divide the pastry into 6 smaller rectangles (8x10cm each). To make a border around the tarts, score each rectangle 1cm from the edge with a sharp knife. With a fork, prick the bottom (middle) of the pastry. Place the tarts on a tray lined with parchment paper.

Top each tart shell with crumbled Gorgonzola cheese and pear slices. Sprinkle each tart with sea salt, freshly ground pepper, and a pinch of chili flakes.

Bake for 15-20 minutes, or until the pastry is golden brown and crispy.


Also known as Tart S Kruškama I Gorgonzolom.

Life is too short to eat the same thing every day. Prepare to be blown away if you try something new and exciting! Sweet pears, sharp salty cheese, and flaky puff pastry will knock your socks off. Add slices of prosciutto and chopped walnuts for a complete meal.

Thank you!