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.
PROSCIUTTO, FIG AND BLUE CHEESE CROSTINO
Creamy blue cheese spread on toasted bread and topped with prosciutto, figs and honey.
Provided by Food Network Kitchen
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the bread on a baking sheet, brush with the olive oil and season with salt and pepper. Toast until golden around the edges, 8 to 10 minutes.
- Spread each piece of bread with some of the blue cheese and divide the prosciutto and figs among them. Drizzle with honey and scatter thyme leaves over the top. Transfer to a platter before serving.
BROWN BUTTER FIG TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the tartlets: Preheat the oven to 350. Melt the butter in a saucepan over low heat
- and cook until it browns and smells nutty, then let cool. Stir in the flour, both sugars and the
- salt with a wooden spoon. Sprinkle with 1 tablespoon water, if necessary, to help the dough clump together. Turn out onto a floured surface and knead three or four times, or just until the dough comes together.
- Scoop 1/4 cup dough into each of 6 nonstick muffin-pan cups. Press the dough down in the middle and slightly up along the sides to make a cup shape. Chill until firm, about 30 minutes. Place 1 heaping tablespoon fig jam in the center of each tartlet and bake until golden, 35 to 40 minutes. Cool slightly, then remove from the pan.
- Meanwhile, make the topping: Heat the bourbon, sugar, 1/2 cup water and the vanilla pod and seeds in a medium saucepan over medium heat. Add the figs and poach until they are plump and the liquid is syrupy, about 15 minutes. Serve the tartlets with the figs, their sauce and a dollop of creme fraeche.
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
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
More about "honeyed fig pancetta and blue cheese tartlets recipes"
BLUE CHEESE FIG TART - OLIVIA'S CUISINE
From oliviascuisine.com
Reviews 2Category Appetizer, SnackCuisine FrenchTotal Time 30 mins
- Line a large baking sheet with parchment paper and reserve. On a floured surface, roll the puff pastry into a 9 by 12-inch rectangle, about 1/4-inch thick, and transfer to the baking sheet.
- Arrange the figs, cut side up, all over the puff pastry, leaving a 1/2-inch border. Then, top with the crumbed blue cheese, pine nuts and rosemary. Make a border by gently folding over the 1/2-inch pastry on the sides.
- Drizzle the figs with olive oil and sprinkle some sea salt. Don't go too crazy, as the blue cheese is already salty enough!
FIG AND BLUE CHEESE TART WITH HONEY, BALSAMIC, AND ROSEMARY
From food52.com
Reviews 11Servings 4Cuisine AmericanCategory Appetizer
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS – PUFF PASTRY
From puffpastry.com
Servings 6Total Time 2 hrs 20 minsEstimated Reading Time 1 min
BLUE CHEESE AND FIG TARTS RECIPE - BBC FOOD
From bbc.co.uk
CARAMELIZED ONION TARTS WITH BLUE CHEESE - MIDWEST FOODIE
From midwestfoodieblog.com
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS - PEPPERIDGE FARM
From pepperidgefarm.com
Servings 6Estimated Reading Time 1 min
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS | RECIPE | TARTLETS, …
From pinterest.com
HONEY ROASTED FIGS RECIPE | MYRECIPES
From myrecipes.com
HONEY-FRIED FIGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED FIGS WRAPPED IN PARMA HAM WITH BLUE CHEESE AND ROCKET
From bbc.co.uk
FIG AND BLUE CHEESE TART WITH HONEY, BALSAMIC, AND ROSEMARY
From food52.com
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS | RECIPE | TARTLETS …
From pinterest.com
WARM BLACK MISSION FIG, WALNUT CRUNCH, AND BLUE CHEESE TARTLETS
From bonappetit.com
HONEYED FIG, PANCETTA AND BLUE CHEESE TARTLETS – RECIPES NETWORK
From recipenet.org
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS | RECIPE - PINTEREST
From pinterest.com
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS – [STAGE] PUFF PASTRY
From stage.puffpastry.com
HONEYED FIG, PANCETTA & BLUE CHEESE TARTLETS | BIGEYES | COPY ME …
From copymethat.com
You'll also love