MINI BLUE CHEESE TARTLETS
These are so simple and easy. You do most of the preparation ahead of time. The surprise is the healthy broccoli in the recipe. It works. Use scissors to finely snip the broccoli - It makes it so easy. I suggest using full cream sour cream but if you want it lower fat sub 2% cottage cheese for the sour cream - Be sure that you enjoy Blue cheese - especially warm blue cheese before making this recipe or you won't enjoy it!. The filling does rise a bit so do not over fill the shells. - Bon appetite.
Provided by Bergy
Categories < 15 Mins
Time 15m
Yield 12 Tartlets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
- Stir in the snipped broccoli.
- You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
- Preheat oven to 375°F.
- Place a tsp of filling in each tart shell.
- Place almond slices on top.
- Place tartlets on an oven proof tray.
- Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.
BLUE CHEESE TARTLETS
One of our favorite noshes with drinks. I have to make this every time the family comes over for a holiday meal.
Provided by silky
Categories Cheese
Time 45m
Yield 12 tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roll out pastry on floured board to form a 12 inch circle.
- Using a 3 inch cutter, cut rounds of dough.
- By reworking dough scraps, there should be 12 rounds.
- Grease the back of a 12-cup muffin pan.
- Fit rounds onto pan and part way up sides of cup the pastry goes on the OUTSIDE of the cup, not the inside, pressing lightly to seal.
- Bake for 10 minutes.
- If pastry has puffed up, press down lightly.
- Set aside to cool Reduce oven temperature to 350F.
- Remove pastry shells from backs of muffins pan and place upright on cookie sheet.
- Place ½ T of blue cheese in bottom of each shell.
- Combine eggs, cream, milk, grated cheese, nutmeg and salt.
- Divide mixture among shells, pouring almost to the top.
- Dont overfill as cheese mixture will rise during baking.
- There may be a bit of leftover filling.
- Place filled shells in oven and bake for 15 minutes or until lightly browned and firm.
- Serve hot or tepid.
APPLE-NUT BLUE CHEESE TARTLETS
These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance-just fill the cups and warm them in the oven before serving. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BLUE CHEESE TART
Make and share this Blue Cheese Tart recipe from Food.com.
Provided by CindiJ
Categories Cheese
Time 1h7m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F Place flour in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
- Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.
- Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
- Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Nutrition Facts : Calories 181.8, Fat 14.4, SaturatedFat 8.3, Cholesterol 51.3, Sodium 168.3, Carbohydrate 9.9, Fiber 0.4, Sugar 0.2, Protein 3.7
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