Gorgonzola Cocktail Tarts Recipes

GORGONZOLA COCKTAIL TARTS

Steps:

• Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
• Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gorgonzola cheese.
• Preheat oven to 400 degrees (slightly lower if using in convection/bake mode). Spray forty-eight of 1¾" diameter muffin cups (2 pans) with nonstick spray and run a clean finger around each to make sure sides of cups are greased.
• Fill each cup to just below the top (less than a full tablespoon) with batter. Top batter in each cup with pine nuts or walnut halves, if desired.
• Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them.
• Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.

LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS

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.

RUSTIC ASPARAGUS AND GORGONZOLA TARTS

Steps:

• Preheat oven to 400 degrees.
• Cut each sheet of puff pastry into 4 equal squares. Place the puff pastry squares over eight individual 6" tart pans or molds. Weight down the middle of the tarts with beans or marbles on a small piece of aluminum foil. Prebake the tarts in the oven for 10-15 minutes and cool. Remove the foil weights and allow to cool.
• Saute asparagus in olive oil until tender but not overcooked. Set aside on a paper towel to drain.
• Whisk together eggs, cream, half and half, and salt and pepper. Pour mixture mixture evenly into cooled tart shells. Add even amounts of cooked asparagus to each tart. Top evenly with crumbled Gorgonzola cheese.
• Bake for 25-30 minutes or until middle of each tart puffs up similar to a souffle. Remove from oven and cool for a few minutes or to room temperature before serving.