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Pear, Walnut, and Gorgonzola Tartlets

From the collection


Serve these quick, delicious tartlets as part of a first course with a salad of mixed greens or as a light dessert with a glass of sherry or port.


1 package puff-pastry dough
2 oz. Gorgonzola, brought to room temperature
2 oz. whipped cream cheese
¼ cup chopped toasted walnuts
2 Bartlett pears, quartered, cored, peeled, and thinly sliced (use a mandoline for the slicing, if you have one)
~ Olive oil
~ Raw sugar


  1. Remove 1 sheet of puff pastry from refrigerator and set out according to package directions.
  2. In a small bowl, mix together cheeses and walnuts; set aside.
  3. Roll out dough to ⅛-inch thick. With a 4-inch-wide glass or bowl, cut out pastry rounds and set on a parchment-lined cookie sheet. Spread cheese mixture on top of each round, leaving a ½-inch border. Place pear slices on top (about 4 to 6 slices per round), gently fanning so slices cover cheese. Brush pear slices and edges of pastry with olive oil and sprinkle entire surface with sugar.
  4. Bake in a 350-degree oven for 25 minutes, or until pastry is lightly browned. Serve immediately or at room temperature. Makes 10 to 12.


Read more about pears in Sophia Markoulakis’ “Pears.”

braised lamb with olives

This content is from the Sophia Markoulakis collection.

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