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Mini Pear, Gorgonzola & Bacon Tarts with Walnuts

These mini tarts are sweet & savory and perfect for fall entertaining for brunch or cocktail parties!

Course Appetizer
Cuisine American
Keyword pear tarts
Prep Time 25 minutes
Cook Time 18 minutes
Servings 8
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1 - 14.1 oz package of refrigerated pie crusts (2 in the package)
  • 6 oz bacon
  • 1/2 cup yellow onion, diced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced
  • 2 eggs
  • 1 cup Gorgonzola cheese, crumbled
  • 1/2 cup 1/2 & 1/2
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp kosher salt
  • 3/4 cup pears, diced
  • 1/2 cup toasted walnuts, chopped

Instructions

  1. Roll out the pies crusts flat onto a lightly floured surface and cut 12, 2 1/2 in circles out of each crust, if you are short 1 circle, gather the remaining crust into a ball and roll out, cut more for a total of 24 rounds

  2. Prepare a mini 24 cup muffin pan with cooking spray and place one crust round into each muffin cavity pressing the bottom and sides, forming an edge at the top, cover and refrigerate until ready to fill and bake

  3. Cook the bacon until crisp and place on a paper towel lined plate, leaving 1 tbsp. of the bacon grease in the pan

  4. In the same pan add the onion, rosemary and thyme and cook for 3 minutes, stirring occasionally, set aside

  5. Preheat oven to 400 degrees

  6. In a mixing bowl combine the eggs, cheese, 1/2 & 1/2, cayenne pepper, black pepper and salt and mix well with a fork

  7. Chop the bacon and add to the egg mixture along with the sauteed onion, pears and walnuts, mix well

  8. Take the prepared muffin pan out of the refrigerator and divide the pear mixture into each cup and bake for 15 to 18 minutes or until set, cool for 5 minutes before removing each tart from the pan onto a wire rack. Serve warm.