Very Blue Cheese Tarts Recipes

BLUE CHEESE APPETIZER TART

Steps:

• Heat oven to 375°F.
• Place flour in 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 17-22 minutes or until very lightly browned.
• Combine cream cheese and blue cheese in 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 20-25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.

BLUE CHEESE WALNUT TART

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.

BLUE CHEESE HEART TARTS

Steps:

• In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside. , Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each. , Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm.

BLUE CHEESE TART

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.

BLUE CHEESE PUFF PASTRY TARTS

Steps:

• Preheat oven to 200 Degrees C (390 F).
• Remove the pastry from the freezer shortly before preparing the filling.(Don't remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
• Grease the patty pan tin (or muffin tin if using) well - see Note 4.
• Add the blue cheese, cream, egg, chives and freshly ground black pepper to the bowl of a food processor and blend until thoroughly mixed.
• When the pastry has just defrosted, using a 6 cm (2 ¼ inch) cookie cutter for patty pan tins or 7 ½ cm (3 inch) cutter for muffin tins, cut rounds of pastry and put into prepared muffin tin/patty pans, gently pushing the pastry down into place.You will cut 12 rounds for the patty pan or 9 for the muffin tin.
• Evenly distribute the filling between the pastry cases. This is about 1 tablespoon (4 teaspoons) for the patty pans and 1 ½ tablespoons (6 teaspoons) for the muffin tins.
• Bake in the oven for about 12 minutes in the patty pans or 12 - 15 in the muffin tins. The time will vary depending on the heat of your oven but bake until the filling puffs and becomes golden brown.
• Remove from the oven and cool for 5 minutes before removing and placing on a wire rack to cool and store - or serve warm immediately.
• If making them in advance, reheat in a pre-heated 180 degrees C (350 F) oven for 5 - 7 minutes.

BABY TARTS OF BLUE CHEESE (GERMAN AND VEGETARIAN)

Steps:

• Roll pastry to the thickness of a coin. Cut six 12-cm (5-in) rounds & fit into six 10-cm (4-in) tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.
• Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
• Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
• Bake tart cases for 10 minutes. Then remove foil & beans (or lentils) & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F).
• Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
• Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
• Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.

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.

PEAR, WALNUT & BLUE CHEESE TART

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.

VERY BLUE CHEESE TARTS

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.