Very Blue Cheese Tarts Recipes

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FRENCH ONION AND BLUE CHEESE TART



French Onion and Blue Cheese Tart image

In this festive tart from Nadiya Hussain, onions are the star: in pride of place on a layer of puff pastry and crumbled blue cheese. Serve as an appetizer.

Provided by Nadiya Hussain

Time 45m

Number Of Ingredients 11

2 tablespoons butter
2 large sprigs of lemon thyme
1 clove of garlic, grated
5 onions, thinly sliced (you will need about 2 pounds 2 oz/1kg)
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 teaspoons granulated sugar
1 sheet of pre-rolled puff pastry
1 egg, lightly beaten
5¼ oz/150g blue cheese
A small handful of chopped fresh chives, to serve

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.

BLUE CHEESE WALNUT TART



Blue Cheese Walnut Tart image

This simple yet elegant tart gives any casual get-together a touch of class. It's wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/3 cup crumbled blue cheese
1 garlic clove, minced
1/4 cup heavy whipping cream
1 egg
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted sweet red peppers
3 tablespoons chopped walnuts, toasted
2 tablespoons minced fresh parsley

Steps:

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.

Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

BEEF & BLUE CHEESE TART



Beef & Blue Cheese Tart image

This elegant, rustic recipe goes together in minutes and is so simple. Perfect for entertaining! -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1-3/4 cups sliced fresh mushrooms
1/2 medium red onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup reduced-fat sour cream
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
3/4 cup crumbled blue cheese

Steps:

  • In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside., On a lightly floured surface, roll crust into a 15x12-in. rectangle. Transfer to a parchment-lined baking sheet., In a small bowl, combine the sour cream, Italian seasoning and garlic powder; spread over crust to within 2 in. of edges. Spoon beef mixture over top. Fold up edges of crust over filling, leaving center uncovered., Bake at 425° for 15-18 minutes or until crust is golden. Using the parchment, slide tart onto a wire rack. Sprinkle with blue cheese; let stand for 5 minutes before slicing.

Nutrition Facts : Calories 328 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

HAM & BLUE CHEESE TART



Ham & blue cheese tart image

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Provided by Good Food team

Time 40m

Number Of Ingredients 9

6 large sheets filo pastry or 10 sheets if small
1 tbsp olive oil
100g sliced ham , chopped
1 bunch spring onions , sliced
2 eggs , lightly beaten
300g tub soft cheese , room temperature
2 large handfuls rocket leaves
50g blue cheese , crumbled
2 tbsp pine nuts

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.
  • Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

Nutrition Facts : Calories 626 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Protein 24 grams protein, Sodium 2.56 milligram of sodium

PEAR, WALNUT & BLUE CHEESE TART



Pear, walnut & blue cheese tart image

Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course

Provided by Rosie Birkett

Categories     Dinner, Lunch

Time 1h30m

Number Of Ingredients 15

50g walnut halves
150g plain flour
80g cold unsalted butter, chopped
1 egg yolk
1 tbsp butter
1 tbsp olive oil, plus an extra 1-2 tsp
4 shallots, sliced into half-moons
small bunch of sage, finely chopped
200g chard, stalks finely chopped and leaves roughly chopped
2 pears, halved, cored and sliced
3 large eggs
grating of nutmeg
150g crème fraîche
150g gorgonzola dolce or vegetarian alternative, torn into bite-sized pieces
50g walnut halves

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.

Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

VERY BLUE CHEESE TARTS



Very Blue Cheese Tarts image

If you like sweet with salty and zesty, try thistasty tart bubbling with sweetness from the berries, tartness from the lemon juice, and saltiness from the blue cheese. Delicious!

Provided by pamela t.

Categories     < 30 Mins

Time 19m

Yield 1 batch

Number Of Ingredients 9

2 lemons, juice of
6 sheets phyllo dough, pasty sheets
8 ounces mascarpone cheese, room temperature
3 ounces blue cheese
2 tablespoons green onions
2 tablespoons flat-leaf Italian parsley
1 pint blueberries
2 ounces Splenda sugar substitute
1 egg white

Steps:

  • Unwrap phyllo sheets.
  • Place on floured surface. Set aside.
  • Wash berries, place in bowl and add 2 oz. Splenda.
  • Add juice of 2 lemons.
  • Let stand 15 minutes.
  • Blend marcarpone and blue cheese on medium setting 1-2 minutes.
  • Fold in chopped green onions, parsley and gently fold in berries--add all or about half.
  • Cut sheets into 4" squares or use dumpling maker. (I have one that folds the dough for you).
  • Add just enough cheese mixture in the middle leaving about 1/2 " edges. Fold over into trianles and wet edges with water.
  • Place on cookie sheets--use either cooking spray or parchment paper to line the sheets.
  • Brush with egg white.
  • Bake at 400 degrees for 14-18 minutes or until golden brown.
  • Sprinkle with Splenda, if you like sweeter.
  • Garnish with remaining berries, if desired.

Nutrition Facts : Calories 1052.3, Fat 32.8, SaturatedFat 17.7, Cholesterol 63.9, Sodium 1814.2, Carbohydrate 165.9, Fiber 10.7, Sugar 78.8, Protein 33.5

BLUE CHEESE TART



Blue Cheese Tart image

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

1 1/2 cups all-purpose flour
1/2 cup cold land o lakes butter, cut into chunks
4 -5 tablespoons ice water
1 (8 ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup whipping cream
1 egg, slightly beaten
1/4 teaspoon fresh coarse ground black pepper
1/3 cup chopped roasted red pepper
3 tablespoons lightly toasted pine nuts or 3 tablespoons your favorite chopped nuts
2 tablespoons chopped fresh parsley

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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