Blue Cheese And Pear Tarts

• 2 small pears, quartered and cored
• 1 tbsp butter, melted, plus 2 tbsp
• 1 tbsp sugar
• 2 tsp grated lemon peel
• 1 tbsp lemon juice
• 1 tsp olive oil
• 2 None refrigerated pie crusts
• 1 small leek, quartered lengthwise and thinly sliced
• 2 None eggs
• 2 None egg yolks
• 1/2 cup heavy cream
• 5 oz blue cheese, cubed
• 1/3 cup walnuts, toasted and finely chopped

1. Preheat the oven to 325u0b0F. Grease a baking pan and line with parchment paper.
2. Cut each pear quarter into 4 thin slices. Place on prepared pan and brush with melted butter. Sprinkle with sugar and lemon peel. Drizzle with combined lemon juice and oil. Bake 30-35 mins, until tender.
3. Meanwhile, lightly grease 18 cups of two 12-cup muffin pans. Lightly roll out pie crust on floured surface. Using a 2 3/4-inch cutter, cut out 18 rounds from pastry. Press into muffin cups. Prick bottoms with fork. Refrigerate 10 mins.
4. Melt 2 tbsp butter in medium skillet on medium heat. Saute leek 3-4 mins, until tender.
5. Whisk eggs, yolks and cream in medium bowl. Season. Divide blue cheese and leek among muffin cups. Pour cream mixture over the top.
6. Bake 20-25 mins, until golden. Serve topped with pear slices and walnuts.

butter, sugar, lemon peel, lemon juice, olive oil, eggs, egg yolks, heavy cream, blue cheese, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/36673 (may not work)