Easy Low-Carb Pear and Blue Cheese Tartlets Savory Recipe – Paleo, Healthy

This savory low-carb pear and blue cheese tart is incredible! Flaky, buttery crust, juicy pears, and crumbled blue cheese all over for the perfect sweet and savory bite. It’s delicious and fancy!

This pear tart has a flaky, crunchy crust and is topped with crumbled blue cheese and crunchy walnuts. The combo is perfect – a hint of sweetness, a touch of savory, a little tangy. It’s everything. 

To make this tart, I used almond four cookie dough.

I love making something unexpected like this tart for the holiday season. It can work as an appetizer or a dessert and is another one of those recipes that seems super fancy but comes together easily. You can make it in a 9-inch tart pan, or single servings 4-inch tartlets like I did in the video.

Plus, it’s DELISH.

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SERVING IDEAS:

1. Arugula Salad Topping: Serve the pear and blue cheese tart with a side of arugula salad dressed in a light vinaigrette. The peppery arugula complements the richness of the blue cheese and adds a refreshing element.
2. Balsamic Reduction Drizzle: Drizzle a balsamic reduction over the tart just before serving. The sweet and tangy flavor of balsamic enhances the sweetness of the pears and balances the savory notes of the blue cheese.
3. Fresh Herbs Finishing Touch: Garnish the tart with fresh herbs such as thyme or rosemary. The aromatic herbs will add a fragrant element to the dish, enhancing the overall flavor profile.
4. Mixed Greens Salad Side: Accompany the tart with a mixed greens salad featuring a variety of lettuce. A light lemon vinaigrette can add a refreshing citrusy kick.
5. Crispy Bacon Bits: Sprinkle crispy bacon bits on top of the tart for a savory and salty crunch that contrasts with the creaminess of the blue cheese and the sweetness of the pears.

HOW TO STORE LEFTOVERS:

You can keep leftovers in the refrigerator for up to 5 days.

INGREDIENTS:

Almond flour – Almond flour are relatively neutral taste and slightly coarser consistency, but using only almond flour will create crumbly pear and blue cheese tarts.

Coconut flour – Coconut flour is high in fiber and low in carbs. Adding coconut flour will dramatically improve texture. It also absorbs more moisture than any other grain-free flour without imparting coconut flavor.

Sour cream – Sour cream thickened the batter, built structure, and gave a tang to contrast to sweet pears.  

Rest the batter – When you cool the batter for 30 minutes, the flour will absorb more moisture, making a tender, smooth pie crust.

Low-carb sweetener – Erythritol is my preferred low-carb sweetener; you can substitute your favorite low-carb sweetener. You can use your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See a “KETO Zero Carb Sugar Substitute Sweeteners for Baking & Conversion Chart” post for more information on low-carb sweeteners and substitutions.

Apple cyder vinegar – Adds a tangy flavor. You can substitute it with another acidic ingredient if needed, such as white wine vinegar, red wine vinegar, or balsamic vinegar.

RECIPES YOU MAY ALSO ENJOY:

• 1-Minute Poppy Seed Keto Mug Cake for One!
• The Best Low-Carb Tiramisu Cake for One (no flour)
• Easy 5 Minutes Low-carb Microwave Chocolate Apple Brownie – No Sugar, No Flour Needed!
• Easy Keto Spinach and Rotisserie Chicken Filling Pie Recipe

How To Make Low-carb Pear and Blue Cheese Tart

This section shows how to make low-carb pear and blue cheese tart, with a step-by-step video and details about the technique, to help you visualize it.

Easy Low-Carb Pear and Blue Cheese Tartlets Savory Recipe – Keto-Friendly

Recipe by Modernfifty.tv kitchen

The blue cheese and pear combo has a wonderful sweet/ savory flavor, and the nuts added a wonderful crunch. 

Course: DessertCuisine: FrenchDifficulty: Easy

5.0 from 1 vote

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Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

410

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust

• 1 cup almond flour (120 gr)

• 1/4 cup coconut flour (40 gr)

• pinch salt

• 1 tablespoon erythritol (optional)

• 1/4 cup cold butter (50 gr)

• 1 large egg

• 50 grams sour cream (2-3 tablespoons) or soft cream cheese

• 1 teaspoon apple cider vinegar (15 ml). Optional.

• For the Filling

• 1 Pear (210 gr)

• 2 Fresh figs (44 gr each)

• 20 grams Walnuts 6-8 halves

Directions

• CRUST
• Heat the oven to 350°F/180C/160C fan/ gas 5.
• Add the almond flour, coconut flour, and salt to a mixing bowl and stir together with a fork. Grade cold butter and add to the dry ingredients with eggs and apple vinegar. Kneel with your hands until you have a smooth dough.
• Then form a large ball. If your dough is too soft for this, wrap it in plastic wrap and place the bowl in the fridge for 15-20 minutes.
• After 15-20 minutes. Put the chilled pastry between two sheets of baking parchment and roll out – until it is about 1/4 inch thick. Use it to line a 9-inch/20cm tart form with a removable bottom. 
• I used 5 small 4-inch/10cm tart forms with removable bottom and pressed dough with my hands instead of rolling it out. It’s much easier.
• FILLING
• Add the sliced pears on top of the tarts. Optional add a few slices of fresh fig. It will make tartlets look prettier.  Sprinkle with small pieces of blue cheese.
• Dot over the walnut halves, then bake for 30 mins, or until golden and cooked through.
• Leave to cool for 20 mins, then slice and serve. Before serving, sprinkle with more walnut halves.
• Slice and serve!

Recipe Video

Notes

• NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.
• SUBSCRIBE TO MY YouTube channel for more low-carb recipes.

Nutrition Facts

• Total number of serves: 4
• Calories: 410kcal
• Fat: 31g
• Saturated Fat: 10g
• Cholesterol: 84mg
• Sodium: 82mg
• Carbohydrates: 26g
• Protein: 10g

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