LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS
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
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
WARM BLACK MISSION FIG, WALNUT CRUNCH, AND BLUE CHEESE TARTLETS
Provided by Alfred Portale
Categories Cheese Dairy Fruit Nut Dessert Bake Blue Cheese Fig Walnut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For walnut crunch:
- Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.
- For figs and pastry:
- Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular). Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter; swirl skillet to melt. Remove skillet from heat. Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.
- Preheat oven to 350°F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
- Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350°F for 8 minutes.
- Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.
GORGONZOLA, FIG AND WALNUT TARTLETS
Make and share this Gorgonzola, Fig and Walnut Tartlets recipe from Food.com.
Provided by MarielC
Categories Cheese
Time 32m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
- In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
- Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
Nutrition Facts : Calories 55, Fat 3.3, SaturatedFat 1.2, Cholesterol 2.1, Sodium 73.7, Carbohydrate 5.5, Fiber 0.3, Sugar 2.5, Protein 1.1
More about "gorgonzola fig and walnut tartlets recipes"
GORGONZOLA, FIG AND WALNUT TARTLETS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (87)Category AppetizerServings 24Total Time 35 mins
- Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
- In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
- Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
GORGONZOLA, DATE AND WALNUT TARTLETS - CHEBE RECIPES
From recipes.chebe.com
FIG WITH GORGONZOLA AND WALNUT | OLIVEMAGAZINE
From olivemagazine.com
ANNE BURRELL’S FIGS STUFFED WITH GORGONZOLA AND …
From rachaelrayshow.com
GORGONZOLA, FIGS & WALNUT TRIANGLES - FOOD AND JOURNEYS
From foodandjourneys.net
FIGS WITH WALNUTS AND GORGONZOLA RECIPE - COUNTRY LIVING
From countryliving.com
5/5 (1)Total Time 20 minsCuisine AmericanCalories 59 per serving
GORGONZOLA, FIG, AND WALNUTS TARTLETS - THE DAILY MEAL
From thedailymeal.com
4.2/5 (11)Estimated Reading Time 50 secsServings 20Calories 137 per serving
- Heat oven to 425 degrees. Unroll the pie crust onto a flat surface. Using a 2-inch cookie cutter, cut 24 rounds from the pie crust, rerolling the crust scraps if necessary. Gently press the rounds into 24 ungreased mini muffin cups.
- In a small bowl, mix together the figs, brown sugar, cinnamon, and walnuts. Spoon slightly less than 1 teaspoon of the fig mixture into each cup. Break up any larger pieces of cheese and top each tartlet with slightly less than 1 teaspoon cheese.
- Bake for 7-11 minutes or until bubbly and golden brown. Remove the tartlets from the pan to a serving plate. Drizzle the tartlets with honey. Serve warm.
GORGONZOLA WALNUT FIG LINGUINE NOODLES - VALLEY FIG GROWERS
From valleyfig.com
GORGONZOLA, FIG AND WALNUT TARTLETS | RECIPE | TARTLETS, …
From pinterest.co.uk
GORGONZOLA TART, FIGS & WALNUT SALAD - TEMPTATION FOR …
From temptationforfood.com
GORGONZOLA, FIG AND WALNUT TARTLETS | RECIPE | PIE CRUST APPETIZERS ...
From pinterest.com
GORGONZOLA, FIG AND WALNUT TARTLETS RECIPE BY ETHAN SCOTT PARRISH
From cookpad.com
GORGONZOLA, FIG, AND WALNUTS TARTLETS RECIPE | THE DAILY MEAL
From mastercook.com
FIGS STUFFED WITH GORGONZOLA AND WALNUTS RECIPE - ANNE BURRELL
From oprah.com
GORGONZOLA, FIG, AND WALNUTS TARTLETS | RECIPE | TARTLETS RECIPE, PIE ...
From pinterest.co.uk
GORGONZOLA, DATE AND WALNUT TARTLETS - LEAH CLAIRE
From leah-claire.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love