Gruyere Scallion And Walnut Tart Recipes

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FENNEL GRUYERE GRAPE TART



Fennel Gruyere Grape Tart image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

Cream cheese dough
2 cups grated gruyere cheese (reserve 1/2 cup)
4 tablespoons olive oil
2 heads fennel sliced thin in 1/2-inch circles
1 yellow onion sliced thin in 1/2-inch circles
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 teaspoons fresh dill
2/3 cup seedless red grapes, split
Fried kalamata olives

Steps:

  • Preheat oven to 350 degrees.
  • Roll out the dough and place in a 10inch tart pan with removable bottom. Bake for 15 to 20 minutes. Remove from oven and sprinkle with 1 1/2 cups grated cheese.
  • Heat olive oil in skillet and saute fennel and onions. Add the salt and pepper.
  • Remove from heat and toss with fresh dill and place in tart pan.
  • Top with the 1/2 cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm

LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST



Leek-and-Goat-Cheese Tart with Rye Crust image

This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h50m

Number Of Ingredients 11

Unbleached all-purpose flour, for dusting
1 recipe Rye Black-Pepper Brisée
3 tablespoons unsalted butter
3 to 4 leeks (about 2 1/2 pounds total), cut into 1/2-inch-thick rounds, well washed, and drained (about 4 cups)
Kosher salt and freshly ground pepper
1 bunch scallions, cut crosswise into 1/4-inch-thick slices (1 cup)
2 tablespoons chopped fresh cilantro, plus sprigs for serving
2 ounces fresh goat cheese
2 large eggs
2 tablespoons whole milk
2 tablespoons heavy cream (or 2 more tablespoons milk)

Steps:

  • Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
  • Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
  • Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
  • Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)

LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS



Little Onion Tarts With Gorgonzola and Walnuts image

For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary - what's not to love? Perfect with drinks, they reheat beautifully, too.

Provided by David Tanis

Categories     finger foods, appetizer

Time 1h

Yield 24 small tarts

Number Of Ingredients 13

1 cup/150 grams all-purpose flour
Pinch of salt
4 ounces/113 grams unsalted butter, cold, cut in 1/4-inch cubes
2 tablespoons/30 milliliters ice water
1 tablespoon/15 milliliters lemon juice
2 tablespoons olive oil
1 pound yellow onions, sliced 1/8-inch thick (about 2 cups)
Salt and pepper
3 ounces Gorgonzola or other blue cheese, cut or broken into 1/2-inch chunks
1/2 cup walnut pieces
1 tablespoon finely chopped rosemary
2 tablespoons finely cut chives
Fleur de sel, for sprinkling (optional)

Steps:

  • Make the pastry: Put flour and salt in a mixing bowl. Add half the butter and work it into the flour until it resembles damp sand. Add the rest of the butter cubes, the ice water and lemon juice and mix just until the dough comes together. (There will be little chunks of butter in the dough - this makes the pastry flaky.) Form dough into a disk shape, wrap in plastic and flatten to a 1-inch thickness. Refrigerate for at least an hour, or up to a day in advance.
  • Make the topping: Put olive oil in a cast-iron skillet over medium-high heat. Add onions and brown for about 5 minutes, stirring. Season generously with salt and pepper. Turn heat to medium and cook until onions are soft and well browned, about 10 minutes. Let cool to room temperature. Heat oven to 425 degrees.
  • Roll out pastry to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out 2-inch rounds and move them to a plate. Once you've filled the plate, transfer to the refrigerator. Reroll the scraps and continue to cut rounds, chilling as you go. You should have 24 pieces.
  • Line 2 baking pans with parchment and lay 12 pastry rounds on each. Put about 1 tablespoon of the caramelized onions on each round, followed by a piece of Gorgonzola. Top each with walnut pieces. Sprinkle with a small pinch of chopped rosemary.
  • Transfer to oven; bake for 10 to 15 minutes, until lightly browned. Sprinkle each tart with chives, and a speck of fleur de sel, if using. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

CRANBERRY WALNUT TART



Cranberry Walnut Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups confectioners' sugar
6 ounces (1 1/2 sticks) unsalted butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter
2 tablespoons plus 1 teaspoon all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup dark corn syrup
1 egg
1/2 teaspoon vanilla extract
2/3 cup whole, fresh cranberries
2/3 cup walnut pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
  • Preheat the oven to 350 degrees F.
  • To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
  • Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

SIMPLE FIG AND WALNUT TART



Simple Fig and Walnut Tart image

This impressive tart is great for a holiday crowd. Bake the shell a day ahead, then top and finish in the oven when you're ready to serve. This recipe can easily be doubled-use a large skillet for the onions and allow for more cooking time. Spring for some quality honey (we like acacia), and use a fork to drizzle it on for greater and more even coverage.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 16 squares (serves 8)

Number Of Ingredients 14

All-purpose flour, for the work surface
One 9-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
2 teaspoons extra-virgin olive oil, plus more for brushing and drizzling
1/2 small onion, thinly sliced
Kosher salt
1 tablespoon apple cider vinegar
2 ounces aged fontina cheese, shredded
8 dried figs, cut crosswise into rounds
3 tablespoons walnuts, coarsely chopped
1/2 cup crumbled feta cheese
1 teaspoon fresh thyme leaves
Coarsely ground black pepper
Honey, for drizzling

Steps:

  • Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.
  • Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)
  • Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)
  • Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil.
  • Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.

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