Califonia Bountiful

Pear Gouda tarts with caramelized onion appetizer recipe

This easy-to-make appetizer is a "perfect little bite with a glass of something nice," Amanda Leveroni said.

Amanda Leveroni and Paige Nies
Bacio catering, carryout and eatery, Chico

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Pie crust (homemade or refrigerated sheets), enough for a single-crust, 9-inch pie
1 Bartlett pear, thinly sliced and cut into 1-inch pieces
1/2 yellow onion, 1/4-inch dice
1 tbsp. butter
1/4 lb. aged goat's milk Gouda, grated


Preheat oven to 350 degrees. Roll pie crust thinly on a lightly floured surface and cut into 12 (2-inch) circles.

Sauté pear and onion in butter until translucent and pear is cooked, about 5 minutes. Transfer to a bowl and let cool slightly. Stir in cheese. Gently press rounds of pie crust into mini-muffin tins, leaving edges crinkled and rustic. Dollop filling into each crust and bake for 12 to 15 minutes, or until cheese is browned on top. Serve immediately or gently re-warm for service.

Makes 1 dozen

Photo: © 2020 Frank Rebelo


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