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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pear tartlets with pancetta and blue cheese

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
pear tartlets with pancetta and blue cheese
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Pear tartlets with pancetta and blue cheese

Store-bought puff pastry makes these pear tartlets a breeze to assemble. Top with blue cheese and crispy pancetta for a quick appetizer for dinner parties or holiday entertaining!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: French
Keyword: pear, puff pastry, puff pastry tart, simple appetizer
Servings: 8 servings
Calories: 449kcal
Author: ari | well seasoned


  • 1 Tbsp olive oil
  • 4 oz pancetta cubed
  • 14 oz puff pastry thawed
  • all-purpose flour for dusting
  • 2 pears thinly sliced into ½ moon wedges
  • ¼ lb blue cheese or gorgonzola
  • 2 Tbsp unsalted butter melted
  • Malden sea salt
  • Freshly ground black pepper
  • Thyme
  • Honey


  • Preheat oven to 400 F. Line two rimmed baking sheets with parchment paper.
  • Heat olive oil in a small skillet over medium-high heat. Add pancetta and cook until almost crispy, about 4 minutes, stirring often. Do not overcook, the pancetta will continue to crisp up in the oven. Remove from heat and place in a paper towel lined bowl to drain excess fat. 
  • When puff pastry is completely thawed, dust a work surface with a little flour. Unfold the puff pastry and roll out into a 12” x 14” rectangle. Using a pizza cutter or knife, cut the puff pastry into 8 equal rectangles, 6” x 3 ½” each. Transfer puff pastry to baking sheets, placing four on each tray.
  • Use a knife to score a smaller rectangle around the perimeter of the pastry, leaving about ¼” of dough on the outside. Use a fork to gently poke the center rectangle of each pastry.
  • Fan out a few pear slices and layer on top of pastry, trying not to go outside the scored line. Sprinkle on about 1 Tbsp cooked pancetta and 1 Tbsp of blue cheese. Repeat with remaining pastries.
  • Bake for 10 minutes, then rotate pans and cook for an additional 5 minutes, or until puff pastry is golden brown.
  • Let cool for 5 minutes, then top each tartlet with a sprinkle of malden sea salt, some freshly ground black pepper, fresh thyme leaves, and a drizzle of honey. Serve immediately.


Serving: 1tartlet | Calories: 449kcal | Carbohydrates: 30g | Protein: 9g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 416mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg