Cheese And Sun Dried Tomato Mini Tarts Recipes

CHEESE AND SUN-DRIED TOMATO MINI TARTS

Steps:

• Thaw puff pastry for 1 hour.
• Unfold onto a cutting board, and cut into one inch squares.
• Bake at 350 degrees until browned (about 10 minutes). Remove from oven and allow to cool.
• Thoroughly mix cream cheese, blue cheese, and sun-dried tomatoes.
• Spread each pastry square with about 1/4 teaspoon cheese mixture. (This process is made much easier by using a pastry bag and piping the softened mixture onto the pastry.).
• Top each with a small dab of pesto sauce.
• Sprinkle with walnuts then Parmesan cheese.
• Put onto an un-greased cookie sheet, and broil just until cheese melts (about 3 to 4 minutes).
• Serve immediately.

SUN-DRIED TOMATO AND GOAT CHEESE TARTS

Steps:

• Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
• Place rounds into mini muffin tins and prick the dough with a fork.
• Bake about 20 minutes at 350 degrees. Allow to cool.
• For filling:.
• Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
• In another bowl, mix together the goat cheese, tomato and green onion.
• Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.