Blue Cheese and Pear Tartlets

These are super easy but look fancy. Followed to a T but used cresent rolls and molded them into a muffin pan to make the cups. If you like blue cheese you are going to love this recipe! I will make again, thank you!

This was good. I gave it four stars instead of five due to personal taste and the fact that it was impossible for me to find a store that carried pre-made philo dough shells. I had to make my own by forming philo dough sheets I cut and buttered into a muffin pan. So for me, there was extra tedious work I had not planned on. Also, I made them with Gorgonzola cheese instead of Blue cheese, but it was still too pungent for my taste. The concept is there though, so I plan to make them again with a different, milder, cheese, and....after I find a place that sells the shells pre-made.

These were interesting to say the least! I am not a big fan of "stinky" cheeses (mmm give me Mango Brie any day of the week!), but I loved the idea of mixed flavors! I used premade phyllo shells (BOGO free sale) and doubled the recipe. I think the blue cheese was a bit strong for the pear, I followed in other reviewer's footsteps and added a drizzle of honey to them. It did the trick!Keep an eye on the tarts and make sure to take them out at 15 minutes, they singe easily. Mine are extra crispy as I was trying to overcompensate for an underripe pear. Using a very ripe pear may help with the sweetness as well. The taste is growing on me, they might not make it to Thanksgiving at the folk's tomorrow...