Blue Cheese Tartlets Recipes

BLUE CHEESE APPETIZER TART

Steps:

• Heat oven to 375°F.
• Place flour in 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 17-22 minutes or until very lightly browned.
• Combine cream cheese and blue cheese in 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 20-25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.

BLUE CHEESE AND PEAR TARTLETS

Steps:

• Pre-bake phyllo shells according to package directions. Set aside to cool.
• Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

BLUE CHEESE PUFF PASTRY TARTS

Steps:

• Preheat oven to 200 Degrees C (390 F).
• Remove the pastry from the freezer shortly before preparing the filling.(Don't remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
• Grease the patty pan tin (or muffin tin if using) well - see Note 4.
• Add the blue cheese, cream, egg, chives and freshly ground black pepper to the bowl of a food processor and blend until thoroughly mixed.
• When the pastry has just defrosted, using a 6 cm (2 ¼ inch) cookie cutter for patty pan tins or 7 ½ cm (3 inch) cutter for muffin tins, cut rounds of pastry and put into prepared muffin tin/patty pans, gently pushing the pastry down into place.You will cut 12 rounds for the patty pan or 9 for the muffin tin.
• Evenly distribute the filling between the pastry cases. This is about 1 tablespoon (4 teaspoons) for the patty pans and 1 ½ tablespoons (6 teaspoons) for the muffin tins.
• Bake in the oven for about 12 minutes in the patty pans or 12 - 15 in the muffin tins. The time will vary depending on the heat of your oven but bake until the filling puffs and becomes golden brown.
• Remove from the oven and cool for 5 minutes before removing and placing on a wire rack to cool and store - or serve warm immediately.
• If making them in advance, reheat in a pre-heated 180 degrees C (350 F) oven for 5 - 7 minutes.

PEAR AND BLUE CHEESE TARTS

Steps:

• Heat butter in a large skillet over medium-high heat; cook and stir onions until brown, soft, and sweet, 40 to 45 minutes. Let onions cool for a few minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove tart shells from freezer and place on baking sheets lined with parchment paper.
• Combine caramelized onions with pears, blue cheese, and walnuts in a large bowl. Spoon pear-blue cheese filling into still-frozen tart shells.
• Bake in the preheated oven until the filling is hot and melted and the pastry shells are lightly browned, 15 to 20 minutes. Serve warm or cooled.

MINI BLUE CHEESE TARTLETS

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.

APPLE-NUT BLUE CHEESE TARTLETS

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.

BLUE CHEESE TARTLETS

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.
• Don’t 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.

PEAR, WALNUT & BLUE CHEESE TART

Steps:

• To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
• Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
• Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
• Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

PEAR-BLUE CHEESE TARTLETS

Steps:

• Preheat oven to 350°. In a skillet, heat butter over medium-high heat. Add pears; cook and stir 2-3 minutes or until tender. Stir in honey and salt; cook 4-5 minutes longer or until pears are lightly browned. Remove from heat; cool slightly. Stir in cheeses., Place tart shells on an ungreased baking sheet. Fill each with 1-1/2 teaspoons filling; sprinkle with walnuts. Bake 6-8 minutes or until golden brown. Serve warm. Refrigerate leftovers.

MAYTAG BLUE CHEESE AND POTATO TARTLETS

Steps:

• Make pastry:
• Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
• Fill and bake tartlets:
• Put oven rack in middle position |and preheat oven to 350°F.
• Cut potatoes into ¼-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels.
• Whisk together cream and yolk until combined.
• Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes.
• Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)
• Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.