Rachael Rays Tomato Blue Cheese Tart Modified My Way Recipes

HEIRLOOM TOMATO & BLUE CHEESE TART

Steps:

• Heat oven to 400.
• On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
• In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
• Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
• Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
• Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
• Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
• To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.

RACHAEL RAY'S TOMATO BLUE CHEESE TART - MODIFIED MY WAY

Steps:

• Preheat the oven to 400°.
• Unroll the pie crust and press it into a 9-inch tart pan or pie plate. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.
• While the crust bakes, cook bacon or prosciutto until crisp and drain on kitchen paper or paper towels.
• In a medium bowl, stir together the ricotta, blue cheese, crisply cooked bacon or prosciutto, scallions and egg until combined.
• Remove the tart shell from the oven and immediately prick with a fork in a few places.
• Spoon the cheese mixture into the tart shell and top with the tomato and avocado slices; season with pepper and bake for 25 minutes.
• Remove the tart from the oven and let cool slightly.

TOMATO BLUE CHEESE SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat.
• Stir in the garlic, bell pepper, and onion.
• Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the blue cheese, cream cheese, heavy cream, and milk.
• Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
• Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper.
• Continue to cook and stir until the soup is heated through, 15 to 20 minutes.

BRUSCHETTA WITH TOMATOES, BLUE CHEESE, AND PECANS

Steps:

• In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.
• Mix in the pecans.
• Preheat the broiler.
• Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.
• Watch it carefully so it doesn't burn.
• Rub one side of each piece of bread with garlic.
• Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.
• Pepper the tomatoes lightly, then garnish with basil and serve.

PEAR AND BLUE CHEESE TART

Steps:

• Pate Sucree:.
• Cream together the butter, sugar, salt, and vanilla on medium speed using a paddle attachment, scraping down the bowl periodically, until smooth and light in color. Be careful not to overcream the mixture. Add the eggs and yolks gradually, scraping down the bowl and blending until smooth after each addition. Add the flour all at once and mix on low speed until just blended.
• Turn the dough out onto a lightly floured work surface. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling. The dough can be held under refrigeration or frozen.
• Filling:.
• On a floured work surface, working in batches, roll out the pastry dough 1/8- to 1/4-in/3- to 6-mm thick. Cut out 12 circles 6-in/15-cm in diameter. Line 12 individual tart pans 5-in/13-cm in diameter with the dough. Trim any excess dough from the edges. Chill for 30 minutes to an hour.
• Preheat an oven to 400°F/204°C Lay a small square of aluminum foil inside each tart pan and fill it with dried beans to weight the dough during baking. Blind bake the tarts 15 minutes, then turn down the oven to 350°F/177°C and bake 5 more minutes. If the edges of the tart start to brown too quickly during the baking process, line the edges with aluminum foil. Once the crusts are finished baking, remove the foil and beans, prick the bottoms with a fork, and set them aside to cool, leaving them in their molds.
• Divide the almonds evenly and sprinkle into the bottom of each crust.
• Place one pear half on your work surface at a time. Working with your knife at a diagonal, slice each half crosswise into 1/4-in/6-mm slices. Arrange the slices of one pear half evenly over the almonds.
• Place the cheese in a food processor and mix until smooth. Add the cream, sugar, and eggs. Mix for about 30 seconds, or until the mixture is smooth. Scrape the bowl down periodically while mixing. Divide the mixture evenly over the pears in the crust, scraping the bowl out with a rubber spatula. Spread the mixture gently with a rubber spatula to make sure it covers everything fairly evenly.
• Bake the tarts in a 350°F/177°C oven for 35 minutes, or until set.
• Allow the tarts to cool slightly before removing them from the molds. Slice the tarts and serve them warm.