BLUE CHEESE TARTLETS
One of our favorite noshes with drinks. I have to make this every time the family comes over for a holiday meal.
Provided by silky
Categories Cheese
Time 45m
Yield 12 tartlets
Number Of Ingredients 8
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.
- Dont 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.
SWISS CHEESE TARTLETS
I have been making these for the last 30 years, always with success. They have a wonderful flavour. I even love them cold.
Provided by bert2421
Categories Cheese
Time 40m
Yield 24-30 tartlets
Number Of Ingredients 6
Steps:
- Fry bacon til crisp and set to drain on paper towels.
- Pour off some of the bacon fat, and add onions.
- Cook over medium heat until transparent and tender.
- Combine eggs, sour cream, onion, cheese and a dash of salt and pepper to taste.
- Crumble cooled bacon or chop in small pieces and add to the mixture.
- Stir til cheese is melted and pour into shells.
- Bake at 375 for 20-25 minutes or until golden brown and bubbly.
- Serve at once or make ahead and reheat.
TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
- In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
- Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
- To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
- These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!
ONION AND GOAT CHEESE TARTLETS
Steps:
- Preheat oven to 375 degrees F.
- Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).
- In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.
- In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve.
CHEESE TART
Steps:
- Preheat the oven to 400 degrees.
- Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter.
- Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy.
CARAMELIZED ONION AND GOAT CHEESE TARTS
Steps:
- In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
- Preheat the oven to 375 degrees F.
- In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
- Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.
SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- Bake for 20 minutes.
- Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- Chill thoroughly before serving.
CHEESEBOARD & ONION TART
Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well
Provided by Jane Hornby
Time 1h20m
Number Of Ingredients 8
Steps:
- Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
- Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
Nutrition Facts : Calories 603 calories, Fat 49 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 1.18 milligram of sodium
GOAT'S CHEESE & CRANBERRY TARTLETS
These vegetarian tartlets make great finger food for a festive drinks party
Provided by Jo Pratt
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
- Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
- Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
- Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 4 grams protein, Sodium 0.37 milligram of sodium
ONION CHEESE TARTLETS
Make and share this Onion Cheese Tartlets recipe from Food.com.
Provided by strawberrybird
Categories Lunch/Snacks
Time 50m
Yield 24 mini tarts
Number Of Ingredients 9
Steps:
- In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly.
- Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese.
- Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.
WATERCRESS & CHEESE TARTLETS
These delicious individual tartlets are great for lunch or a picnic. Source of recipe: Creative Cooking Vegetarian. The cookbook I found this recipe in said it makes 4 tarts. I've made this using miniature frozen tart shells as a short cut and got 18 tiny tartlets. I also used only 1 bunch of watercress as it was quite a large bunch.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 52m
Yield 4 tartlets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour into a mixing bowl and add salt.
- Rub 1/3 cup of the butter into the flour until mixture resemble bread crumbs.
- Stir in the cold water to make a firm dough.
- Knead the dough lightly, ten roll out on a lightly floured surface.
- Line 4 4-inch tartlet pans with the dough, trimming the dough to fit the pans.
- Prick the bases with a fork and set aside in the refrigerator to chill.
- Meanwhile, heat the remaining butter in a skillet.
- Discard the stems from the watercress or spinach and add the leaves to the skillet (if using spinach, make sure it's well drained before mixing with the filling ingredients) along with the garlic and shallot.
- Cook for 1 to 2 minutes until the watercress is wilted.
- Remove the skillet from the heat and stir in the cheese, yogurt and paprika.
- Spoon the mixture into the pastry cases and cook in a preheated oven at 350F for 20 minutes or until the filling is firm.
- Turn out the tartlets and serve hot or cold.
LEMON CHEESECAKE TARTS
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MUSHROOM & GOAT'S CHEESE TARTLETS
Topped with sautéed mushrooms, walnuts and goat's cheese, these puff pastry tarts make a easy dinner party dish, or midweek meal
Provided by Emily Kydd
Categories Dinner, Lunch, Starter
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 4 rectangles. Use a sharp knife to score a 1cm border around each, place on a baking tray, then chill until needed.
- Heat the butter and oil in a large frying pan, add the mushrooms and cook over a high heat, stirring, for about 10 mins, or until golden brown and almost all the liquid has evaporated. Season, add the garlic and walnuts, and cook for 1 min. Set aside.
- Put the goat's cheese in a bowl, season and stir through the thyme leaves. Remove the pastry from the fridge and spread the cheese over the centres. Top with the mushroom mixture, then brush the edge of the pastry with beaten egg for a glossier finish, and bake for 20-25 mins or until the pastry is golden and crisp. Top with the remaining thyme sprigs and a good grinding of black pepper. Serve with a baby leaf salad.
Nutrition Facts : Calories 619 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
ONION & GOAT'S CHEESE TARTS
A great vegetarian snack, and only 5 ingredients
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium
LEEK & GOAT'S CHEESE TARTLETS
An easily assembled recipe for a smart vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium
CHEESE-FILLED SHORTBREAD TARTLETS
Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight., In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork., Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks., Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
More about "cheese tartlets recipes"
CHEDDAR CHEESE TARTLETS RECIPE - MOMOF6
From momof6.com
5/5 (1)Estimated Reading Time 4 minsServings 30
MINI CHEESE AND TOMATO TARTLETS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 24Category Lunch, Main Course
CHEDDAR PEPPER TARTLETS | CANADIAN LIVING
From canadianliving.com
SAVORY CHEESE TARTLETS WITH MIXED BERRIES RECIPE - DRISCOLL'S
From driscolls.com
CHEESE TARTLETS - FOOD24
From food24.com
INCREDIBLE CHEDDAR CHEESE TARTS | JULIE BLANNER
From julieblanner.com
GOATS CHEESE TARTLETS RECIPE | GOOD FOOD
From goodfood.com.au
10 BEST MINI CHEESE TART RECIPES | YUMMLY
From yummly.com
CHEESE AND TOMATO TARTS (NOT QUICHE!!) - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHAESCHUECHLI: SWISS CHEESE TARTLETS — NICK MALGIERI
From nickmalgieri.com
25 CHEESE TART RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GOAT CHEESE TARTLETS RECIPE- ENTERTAINING WITH BETH
From entertainingwithbeth.com
TARTIFLETTE: A FRENCH POTATO AND CHEESE DISH THAT WILL MAKE YOU …
From christinascucina.com
GOAT CHEESE TARTLETS WITH CARAMELISED ONIONS AND BALSAMIC SYRUP
From tessascupoftea.com
CHEESY TOMATO TARTLETS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
APPLE AND CANADIAN BLUE CHEESE TARTLETS WITH ICEWINE GLAZE
From canadianliving.com
FARMHOUSE CHEESE TARTLETS - COUNTRY LIVING
From countryliving.com
JULIA CHILD’S CHEESE TARTLETS - GOURMET SAFARI
From gourmetsafari.com
BEST MUSHROOM GOAT CHEESE TARTLETS RECIPES | FOOD NETWORK …
From foodnetwork.ca
RECIPE: BAKED CHEESE TARTS - MICHELIN GUIDE
From guide.michelin.com
SAVORY TART RECIPES | ALLRECIPES
From allrecipes.com
BEST DATE & BLUE CHEESE TARTLETS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHEESE TARTLETS RECIPE - EASY AND ELEGANT - BISCUITS & BURLAP
From biscuitsandburlap.com
CREAM CHEESE TARTLETS RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
RED PEPPER, CHEESE AND CHIVE TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM TARTLETS - FEELGOODFOODIE
From feelgoodfoodie.net
EASY FOUR-INGREDIENT FIG AND CHEESE TARTLETS - CRUMB: A FOOD BLOG
From crumbblog.com
CELERIAC AND GOATS CHEESE TARTLETS - FRUGALFEEDING
From frugalfeeding.com
You'll also love