Blue Cheese Apple Tartlets Recipes

BLUE CHEESE-APPLE TARTLETS

Steps:

• Heat oven to 375°F. On ungreased cookie sheet, place phyllo shells.
• In 10-inch skillet, melt butter over medium-high heat. Cook apple in butter 5 minutes, stirring frequently, until tender. Remove from heat; stir in walnuts and nutmeg. Stir in blue cheese. Divide mixture evenly among phyllo shells.
• Bake 8 minutes or until cheese is melted and tartlets are warm. Garnish with thyme.

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 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-APPLE STRUDELS

Steps:

• In a large bowl, combine the apples, lemon juice, thyme, nutmeg and pepper. Toss to coat. Add cheese and walnuts; set aside., Place one sheet of phyllo dough on a work surface. Brush with butter and sprinkle with 2 tablespoons bread crumbs. Layer with two more sheets of phyllo, brushing each sheet with butter and sprinkling with bread crumbs. Layer with another sheet of phyllo. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spoon 1-1/2 cups apple mixture along the long end of phyllo to within 2 in. of edges. Fold long sides 2 in. over filling. Roll up jelly-roll style, starting with a long side. Repeat, making two more strudels., Transfer strudels to a parchment paper-lined 15x10x1-in. baking pan. With a sharp knife, cut slits in the top of each strudel. Brush with remaining butter. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.

APPLE CREAM CHEESE TART

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

ROASTED APPLE, SHALLOT AND BLUE CHEESE TART

Steps:

• Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
• In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
• While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
• Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

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.