Blue Cheese Tart Appetizer Recipes

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BLUE CHEESE APPETIZER TART



Blue Cheese Appetizer Tart image

This creamy blue cheese tart garnished with roasted red peppers, pine nuts and parsley is an ever popular appetizer.

Provided by Land O'Lakes

Categories     Dip     Appetizer     Appetizer

Yield 16 servings

Number Of Ingredients 13

Pastry
1 1/2 cups all-purpose flour
1/2 cup cold Land O Lakes® Butter cut into chunks
4 to 5 tablespoons ice water
Filling
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup Land O Lakes® Heavy Whipping Cream
1 large Land O Lakes® Eggs slightly beaten
1/4 teaspoon coarse ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Sugar grams, Protein 4 grams

BLUE CHEESE PUFF PASTRY TARTS



Blue Cheese Puff Pastry Tarts image

My Blue Cheese Puff Pastry Tarts will be a hit at your next party! Flaky, buttery, puff pastry contains a delicious, creamy, blue cheese filling. Their ease of preparation and great flavour means they are amongst my go-to appetisers. Be sure to make plenty - they are always popular!

Provided by Alexandra

Categories     Appetiser     Finger Food     Snack

Time 30m

Number Of Ingredients 6

1 sheet puff pastry (See Note 1)
75 g (2.5 oz) blue cheese (See Note 2)
2 tbsp cream - pouring/single (See Note 3)
1 large egg
1 tsp chives - finely chopped
freshly ground black pepper - to taste

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.

Nutrition Facts : Calories 149 kcal, Carbohydrate 9 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

BLUE CHEESE TART



Blue Cheese Tart image

Make and share this Blue Cheese Tart recipe from Food.com.

Provided by CindiJ

Categories     Cheese

Time 1h7m

Yield 16 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup cold land o lakes butter, cut into chunks
4 -5 tablespoons ice water
1 (8 ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup whipping cream
1 egg, slightly beaten
1/4 teaspoon fresh coarse ground black pepper
1/3 cup chopped roasted red pepper
3 tablespoons lightly toasted pine nuts or 3 tablespoons your favorite chopped nuts
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 181.8, Fat 14.4, SaturatedFat 8.3, Cholesterol 51.3, Sodium 168.3, Carbohydrate 9.9, Fiber 0.4, Sugar 0.2, Protein 3.7

BALSAMIC ONION, MUSHROOM & BLUE CHEESE TARTS



Balsamic Onion, Mushroom & Blue Cheese Tarts image

These little guys are great to add to appetizer platters for parties and would also be great to pack in a picnic basket. The sticky sweetness of the balsamic onions works well with earthiness of the mushrooms and blue cheese. They are good cold. So, you don't have to worry about cooking them and keeping them warm during your event.

Provided by Sarah_Jayne

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
1 large red onion, thinly sliced
1 teaspoon sugar
2 tablespoons balsamic vinegar
1 1/4 cups cremini mushrooms, thinly sliced
12 1/2 ounces refrigerated pie dough, pre-rolled variety
1 egg
1/2 cup sour cream, reduced fat is fine
1 pinch salt
1 pinch fresh ground pepper
1/2 teaspoon dried parsley
2 1/2 ounces blue cheese, a nice squidgy variety

Steps:

  • Preheat oven to 400 degrees.
  • Put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
  • Once the butter starts to froth, put the thinly sliced red onions in and turn the heat down to low.
  • Cook, stirring often, until the onions have become translucent. This will take about 10 minutes but keep an eye on them.
  • Add the sugar and the balsamic vinegar to the onions and cook on low, stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up.
  • Set the onions aside to cool.
  • Melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color.
  • Set the mushrooms aside to cool.
  • Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick as a pinkie. If your pre-rolled dough is thicker roll it out to the desired thickness.
  • Using a round cookie cutter or a glass, cut out 12 rounds of the dough.
  • Press each round of dough into a hole of a 12 yield muffin tin. If your pan usually sticks, spray each hole with cooking spray before hand.
  • Next, put the egg and sour cream into a bowl with the salt and pepper and beat together.
  • Stir through the dried parsley and crumbled blue cheese. Set aside.
  • Spoon a bit of the balsamic onions into the base of each tart.
  • Top the onions with the mushrooms, trying to cover as much of the surface as possible.
  • Spoon the blue cheese mixture over the top of each tart.
  • Put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set.
  • Take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit.

Nutrition Facts : Calories 216, Fat 15.8, SaturatedFat 5.1, Cholesterol 31.4, Sodium 290.4, Carbohydrate 15.2, Fiber 0.5, Sugar 2.1, Protein 3.4

APPLE-NUT BLUE CHEESE TARTLETS



Apple-Nut Blue Cheese Tartlets image

These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance-just fill the cups and warm them in the oven before serving. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 15 appetizers.

Number Of Ingredients 7

1 large apple, peeled and finely chopped
1 medium onion, finely chopped
2 teaspoons butter
1 cup (4 ounces) crumbled blue cheese
4 tablespoons finely chopped walnuts, toasted, divided
1/2 teaspoon salt
1 package (1.9 ounces) frozen miniature phyllo tart shells

Steps:

  • Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BEEF & BLUE CHEESE TART



Beef & Blue Cheese Tart image

This elegant, rustic recipe goes together in minutes and is so simple. Perfect for entertaining! -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1-3/4 cups sliced fresh mushrooms
1/2 medium red onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup reduced-fat sour cream
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
3/4 cup crumbled blue cheese

Steps:

  • In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside., On a lightly floured surface, roll crust into a 15x12-in. rectangle. Transfer to a parchment-lined baking sheet., In a small bowl, combine the sour cream, Italian seasoning and garlic powder; spread over crust to within 2 in. of edges. Spoon beef mixture over top. Fold up edges of crust over filling, leaving center uncovered., Bake at 425° for 15-18 minutes or until crust is golden. Using the parchment, slide tart onto a wire rack. Sprinkle with blue cheese; let stand for 5 minutes before slicing.

Nutrition Facts : Calories 328 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

ROASTED APPLE, SHALLOT AND BLUE CHEESE TART



Roasted Apple, Shallot and Blue Cheese Tart image

This sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese.

Provided by Melissa Clark

Categories     appetizer

Time 1h50m

Yield 12 servings

Number Of Ingredients 13

1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
5 grams sugar (1 teaspoon)
150 grams all-purpose flour (1 1/2 cups), more as needed
55 grams whole wheat flour (1/2 cup)
60 grams fine cornmeal (1/2 cup)
10 grams fine sea salt (2 1/4 teaspoons), more as needed
1/2 cup extra-virgin olive oil, more as needed
2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick
3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick
1/4 teaspoon black pepper, more as needed
5 thyme branches
3/4 cup finely crumbled blue cheese
Flaky sea salt

Steps:

  • Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
  • In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
  • While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
  • Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 373 milligrams, Sugar 12 grams

BLUE CHEESE APPETIZER TART



Blue Cheese Appetizer Tart image

A creamy rich blue cheese filling is baked in a flaky pastry tart and topped with roasted red peppers, pine nuts and parsley.

Provided by Allrecipes Member

Time 1h27m

Yield 16

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup LAND O LAKES® Butter
5 tablespoons ice water
1 (8 ounce) package cream cheese, softened
⅓ cup crumbled blue cheese
¼ cup whipping cream
1 egg, slightly beaten
¼ teaspoon coarsely ground pepper
⅓ cup chopped roasted red peppers
3 tablespoons pine nuts or chopped nuts
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 375 degrees F. Place flour in large bowl; cut in butter 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 in 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 mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, gradually adding whipping cream, egg and pepper until well mixed (1 to 2 minutes). Spread into baked pastry shell. 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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 9.9 g, Cholesterol 45.4 mg, Fat 12.9 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 185.5 mg, Sugar 0.2 g

BLUE CHEESE AND PEAR TARTLETS



Blue Cheese and Pear Tartlets image

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

4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

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

FRENCH ONION AND BLUE CHEESE TART



French Onion and Blue Cheese Tart image

In this festive tart from Nadiya Hussain, onions are the star: in pride of place on a layer of puff pastry and crumbled blue cheese. Serve as an appetizer.

Provided by Nadiya Hussain

Time 45m

Number Of Ingredients 11

2 tablespoons butter
2 large sprigs of lemon thyme
1 clove of garlic, grated
5 onions, thinly sliced (you will need about 2 pounds 2 oz/1kg)
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 teaspoons granulated sugar
1 sheet of pre-rolled puff pastry
1 egg, lightly beaten
5¼ oz/150g blue cheese
A small handful of chopped fresh chives, to serve

Steps:

  • Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
  • Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
  • Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
  • While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
  • Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
  • Brush the edges with the egg and bake for 20 minutes, until golden all over.
  • Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
  • Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
  • Take out and let cool for 10 minutes before eating, sprinkled with the chives.

MAYTAG BLUE CHEESE AND POTATO TARTLETS



Maytag Blue Cheese and Potato Tartlets image

Provided by M. J. Adams

Categories     Milk/Cream     Potato     Bake     Vegetarian     Blue Cheese     Rosemary     Fall     Thyme     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 15

For pastry
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold Plugrá (ultracreamy) butter or other unsalted butter, cut into bits
3 to 4 tablespoons San Pellegrino or tap water
For filling
3/4 pound small red potatoes
1 cup heavy cream
1 large egg yolk
1/4 pound Maytag blue cheese, crumbled (3/4 cup)
1 1/2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
Fleur de sel or other coarse sea salt for sprinkling
Special Equipment
a pastry or bench scraper; 6 (4-inch) tartlet pans

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.

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2022-03-23 Preheat the oven to 400 degrees F. Lay the 2 rectangles of puff pastry onto a silicone baking mat or on an oiled baking sheet. Spread with cream cheese, leave a ½-inch border all around the edges.
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FIG AND BLUE CHEESE APPETIZER TARTS RECIPE - LIFEMADEDELICIOUS.CA
2012-03-29 4 Freezer-Friendly Beef Recipes; Fig And Blue Cheese Appetizer Tarts. Save Recipe. Prep 0 min; Total 0 min; Save. Pinterest. Facebook. Print. Ready to make? Save. Keep Screen On. Mar 29, 2012 Ingredients ...
From lifemadedelicious.ca


BLEU CHEESE AND FIG JAM APPETIZER TARTS - ORGASMIC CHEF
2010-04-03 Instructions. Put a small spoonful of fig jam in the tart shell and put a small piece of bleu - blue cheese on top. Bake in the oven at 350F 180C for about 10 minutes or until the cheese melts. Wordpress Recipe Plugin by EasyRecipe. 3.2.2089.
From orgasmicchef.com


BLUE CHEESE APPETIZER TART - EASY HOME MEALS
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From easyhomemeals.com


WALNUT, BLUE CHEESE & BEETROOT PUFF PASTRY TART
2021-12-17 How to make beetroot & blue cheese tart: Roast the beetroot: Wrap some whole, raw beets in some aluminium foil and bake for 20-25 minutes or until fork tender. Make the filling: Mix the blue cheese, mascarpone & honey in a bowl. Blind-bake the puff pastry: Leaving it on the paper it’s wrapped in, unroll the pastry and score the edges with a fork.
From ayoubs.ca


CARAMELIZED ONION TARTS WITH BLUE CHEESE - MIDWEST FOODIE
2019-08-25 Top that with a teaspoon of caramelized onions. Top that with a teaspoon of blue cheese. Bake tarts for 18-20 minutes or until the crust is dark golden brown. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey. Serve warm or at room temp and enjoy!
From midwestfoodieblog.com


CARAMELIZED ONION TART WITH FIGS & BLUE CHEESE - WYSE GUIDE
2021-08-01 Sprinkle half of the prepared onions over the pastry followed by half of the sliced figs. Finish by crumbling half of the blue cheese evenly over the top. Bake in the preheated oven until the cheese is melted and the pastry is puffed, 20 minutes. Remove from oven and cool 5 minutes. Slice into pieces and serve.
From wyseguide.com


BLUE CHEESE WALNUT TARTS | MAGNOLIA DAYS
For the tarts: Preheat oven to 425 degrees F. Combine blue cheese and flour in a small bowl. Spoon evenly into tart shells. Whisk together egg, evapored milk, salt, and hot sauce. Spoon evenly over blue cheese crumbles. Sprinkle walnuts on top of each tart.
From magnoliadays.com


FIG AND BLUE CHEESE TARTLETS - PAULA DEEN MAGAZINE
Preheat oven to 400°. Place phyllo shells in cups of miniature muffin pans. In a small bowl, stir together Fig Preserves and next 3 ingredients; spoon mixture into phyllo shells. Bake for 10 minutes. Meanwhile, in a small saucepan, cook vinegar over medium heat until reduced to ⅓ cup. Let cool for 10 minutes; drizzle vinegar onto tarts.
From pauladeenmagazine.com


TOMATO BLUE CHEESE TART RECIPE | RACHAEL RAY IN SEASON
Step 2. In a medium bowl, stir together the ricotta, blue cheese 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 slices; season with pepper and bake for 25 minutes. Remove the tart from the oven and let cool slightly.
From rachaelraymag.com


FIG AND BLUE CHEESE APPETIZER TARTS RECIPE
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From deelishrecipes.com


BLUE CHEESE FIG TART - OLIVIA'S CUISINE
2017-07-10 Preheat oven to 400 degrees. 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.
From oliviascuisine.com


EASY CARAMELIZED ONION, BACON & BLUE CHEESE PUFF PASTRY TART
2019-01-08 Instructions. Preheat oven to 400. Using kitchen shears, cut your bacon into 1" pieces. Add bacon to a cast iron skillet and cook over medium heat until just starting to crisp. Transfer cooked bacon to a paper towel. Drain most of the bacon fat out of the skillet, leaving about 2 tablespoons in the pan.
From theendlessappetite.com


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