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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

Puff Pastry Tarts With Pears And Pancetta

Posted by: Ari Laing

Store-bought puff pastry makes these savory pear tarts a breeze! Top with blue cheese and crispy pancetta for a quick appetizer for dinner parties or holiday entertaining!

recipe +-

Posted by: Ari Laing
pear tartlets with pancetta and blue cheese
Print Recipe
5 from 2 votes

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 Laing


  • 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 400F. 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 in the oven. Remove from heat and place on a paper towel lined plate to drain. 
  • Cut the puff pastry. 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.
  • Score the puff pastry. 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 of each pastry.
  • Assemble the tarts. Fan out a few pear slices and place on top of pastry, trying not to go outside the scored line. Sprinkle 1 Tbsp cooked pancetta and 1 Tbsp of blue cheese on top. Repeat with remaining pastries.
  • Bake the savory tarts. 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 puff pastry tart with a pinch of flaky sea salt, black pepper, thyme leaves, and a drizzle of honey. Serve immediately.


  • Make sure puff pastry is completely thawed (preferably overnight in a refrigerator) before working with it. If it's still partially frozen, do not try to unfold.
  • Lightly dust your work surface with flour before beginning to help ensure the puff pastry doesn't stick.
  • To help the pastry puff up, use a sharp paring knife to score the dough creating a border around the perimeter of the tart, then poke the center with the tines of a fork. Easy!
  • Serve freshly baked puff pastry as soon as possible! The longer cooked puff pastry sits around, the less likely it is to be super crispy.


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