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Sour cream and Bleu d’Auvergne cheese pear tart


This fun puff pastry appetizer inspiration is sweet, salty, and creamy all at the same time. To give the pear a savoury edge, sautée it in butter and deglaze with some balsamic vinegar. 14% M.F. sour cream can provide a satisfyingly rich base layer without overpowering the fat in the pastry. Finally, Bleu d’Auvergne cheese is the ultimate finishing touch, alongside slivered almonds, pumpkin seeds, and sunflower seeds for a crunchy garnish.

Chef Scott Brown

This menu item can easily be scaled up or down: use 5” shells for an appetizer or to-go lunch, or use a 10-12” shell for a ready-to-heat version. You can also serve the filling on top of a grilled flatbread.


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