Blue Cheese and Pear Tarts

These little sophisticated bites are the perfect hors d'oeuvres for the holiday season. Whipping cream, sour cream and eggs come together to highlight caramelized onions, Canadian Blue cheese and pops of sweet pear.

1 pear

1 tsp (5 ml) butter

1 tsp (5 ml) olive oil

1 onion, cut into 1/2-inch (1 cm) dice (about 1 cup/250 mL)

1/2 tsp (2 ml) salt, divided

3 eggs

3/4 cup (175 ml) 35% whipping cream

3/4 cup (175 ml) 14% sour cream

1/4 tsp (1 ml) pepper

24 frozen tart shells, (3-inch/7.5 cm size)

3 1/4 oz (100 g) Canadian Blue cheese, crumbled (about 3/4 cup/175 mL)

Preheat oven to 425°F (220°C). Lightly butter a baking sheet.

Cut pear in half lengthwise; scoop out core and stem. Place cut sides down and cut lengthwise into 1/4-inch (0.5 cm) thick slices. Place on buttered baking sheet and roast for about 18 minutes, flipping over halfway, until golden and tender. Transfer to a cutting board and let cool completely. Reduce oven temperature to 375°F (190°C).

Meanwhile, in a medium skillet, heat butter and oil over medium heat. Add onions and half of the salt. Cook, stirring occasionally, for 5 to 10 minutes, or until onions are tender and slightly golden. Set aside to cool.

In a large bowl, preferably with a pouring spout, whisk together eggs, cream and sour cream. Whisk in remaining salt and pepper.

Chop pear slices into 1/4- to 1/2-inch (0.5 to 1 cm) pieces; set aside.

Place frozen tarts on a clean baking sheet (2 sheets might be needed, depending on size of sheet). Spoon onions, into the bottom of each tart shell, dividing equally. Divide crumbled blue cheese and pear over onions, making sure each tart has an even distribution. Pour cream mixture into tart shells until just little bits of filling are peaking through.

Carefully place baking sheet(s) in oven and bake for 25 minutes or until filling is puffy and tart shells are golden. Allow to cool a little before serving. Tarts will deflate as they cool.

Choose a firm-ripe pear that holds up when baked such as Bartlett or Bosc.

To make ahead, let baked tarts cool and store in an airtight container in the refrigerator for up to 2 days. Reheat slightly in a 300°F (150°C) oven on a baking sheet for a few minutes or serve at room temperature.

In place of the roasted pear, you can use 2-1/2 oz (75 g) pear paste or quince paste, cut into 1/2-inch (1 cm) dice. Pear and quince paste are is available in the deli section of some major supermarkets and at specialty food or cheese shops. Quince paste is also referred to as membrillo (its Spanish name).