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Pear, Walnut, Arugula, and Gorgonzola Tartlets

pear tartlets on a cutting board
Image Credit:
Samantha Jones, Vaughn Communications
Written By: The Editors The Old Farmer's Almanac
Yield
Makes 6 servings.
Category
Fruit
Meatless
Course
Appetizers
Lunch
Main Dish
Credit
Elizabeth Abdallah
Sources
Old Farmer's Almanac Contests

These Pear, Walnut, Arugula, and Gorgonzola Tartlets are always a hit! Perfect for brunch and lunch or as an appetizer, these tangy tarts will be a popular addition to any meal. 

Ingredients
12 small flour tortillas
2 tablespoons (1/4 stick) butter, softened, divided
1 large pear, cored and thinly sliced
1/2 cup Gorgonzola cheese
1/2 cup chopped walnuts
1 cup chopped baby arugula
1/2 cup chopped dried cranberries
honey, for drizzle
walnut oil, for drizzle (optional)
salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F.
  2. Lightly butter six tortillas, then top each with another tortilla. Lightly dampen each tortilla stack with water, then pinch and twist the edges closed all the way around. Use remaining butter to spread a thin layer on top of each stack and place on a baking sheet. Bake for 6 minutes. (Alternatively, you can bake directly on an oven rack.)
  3. Remove from oven and evenly top tortillas with pears, Gorgonzola, and walnuts. Bake for 4 minutes.
  4. Remove from oven and evenly top tortillas with arugula, cranberries, and a drizzle of honey and walnut oil (if using). Season with salt and pepper.

About The Author

The Editors

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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Comments

<span>Diana</span> Sun, 02/02/2025 - 10:02
Such a fun recipe , being the adventurous cook I am, I had all these ingredients just waiting for a great recipe! I'd experiment and try a different thin flat bread or crust type thing next time tho.