Blue Cheese Tartlets Recipes

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.

Steps:

• Mash cheese w/a fork in a bowl. Mix in the celery + black pepper, gradually beat in the cream cheese & fold in the chives. Chill in the fridge till required.
• Peel, quarter & core pears 20-30 min b4 serving. Cut crossways into slices & mix w/the lemon juice to stop them turning brown (I usually use my pastry brush for this).
• Fill 18 pre-baked mini-tartlet shells w/the cheese mixture, stand a pear piece on top & sprinkle lightly w/poppy seeds (if using).

Steps:

• Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
• Stir in the snipped broccoli.
• You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
• Preheat oven to 375°F.
• Place a tsp of filling in each tart shell.
• Place almond slices on top.
• Place tartlets on an oven proof tray.
• Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.

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.

Steps:

• 1.Heat the oven to 375°F. Stir the pancetta, Honeyed Figs, rosemary, cheese and honey in a medium bowl. To make the Honeyed Figs: Place 6 whole dried figs, stems removed, into a medium bowl. Stir in 1 cup hot water and 2 tablespoons honey. Let stand for 1 hour. Drain the figs well in a colander. Coarsely chop the figs. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square. 3.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired. 4.Time-Saving: Fresh figs are in season in the fall and the spring. You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs. Stir in with the pancetta, cheese and honey as directed in the first step.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the chicory halves into a small roasting tin and drizzle over the vinegar and oil. Toss well to coat the chicory leaves, then season and scatter in the rosemary. Arrange the chicory, cut-side up, in the tin, and sprinkle over the sugar. Roast for 20 mins until the stalks are just tender when pressed with a knife, and the leaves look soft and wilted. Leave to cool while you make the tartlets, then drain off any excess liquid from the tin.
• Unroll the pastry sheets onto two baking sheets lined with baking parchment. Cut each into four rectangles, then arrange on the sheets so there's a little space between them. Score a 1cm border on each rectangle with a blunt knife. Season the crème fraîche, then spoon into the middle of each tartlet, spreading it to the border. Scatter about half the cheese inside the borders of the tartlets, then top each with a chicory half, leaving any juices in the roasting tin. Top with the remaining cheese and bake for 20 mins until the pastry is puffed up and golden, and the cheese is melted and bubbling. Scatter with the pine nuts and bake for another 5 mins until golden and toasted. Leave to cool for 5-10 mins before serving.

Steps:

• Preheat oven to 350°. In a skillet, heat butter over medium-high heat. Add pears; cook and stir 2-3 minutes or until tender. Stir in honey and salt; cook 4-5 minutes longer or until pears are lightly browned. Remove from heat; cool slightly. Stir in cheeses., Place tart shells on an ungreased baking sheet. Fill each with 1-1/2 teaspoons filling; sprinkle with walnuts. Bake 6-8 minutes or until golden brown. Serve warm. Refrigerate leftovers.

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.

Steps:

• Make pastry:
• Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
• Fill and bake tartlets:
• Put oven rack in middle position |and preheat oven to 350°F.
• Cut potatoes into ¼-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels.
• Whisk together cream and yolk until combined.
• Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes.
• Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)
• Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.

Steps:

• First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
• To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
• Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Steps:

• Preheat oven to 350.
• Place the frozen phyllo shells on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat.
• Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
• Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
• Remove skillet from heat.
• Place 1 teaspoon of the pears and their juice in each phyllo shell.
• Top with a cube of blue cheese.
• Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
• (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
• These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.
• Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.