Blue Cheese Tart Recipes

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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 WALNUT TART



Blue Cheese Walnut Tart image

This simple yet elegant tart gives any casual get-together a touch of class. It's wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/3 cup crumbled blue cheese
1 garlic clove, minced
1/4 cup heavy whipping cream
1 egg
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted sweet red peppers
3 tablespoons chopped walnuts, toasted
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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 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

BLACK AND BLUE CHEESECAKE TART



Black and Blue Cheesecake Tart image

Anthocyanins are responsible for the red, blue and purple pigments found in fruits and vegetables. They are part of the flavonoid family and certain foods, such as blueberries, are packed with them. Anthocyanins are recognized for their antioxidant powers, fighting the cellular damage brought on by free radicals in the body, and some studies suggest that they may help improve memory.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons melted unsalted butter
8 whole lowfat cinnamon graham crackers, broken into pieces
1/3 cup plus 2 tablespoons sugar
1/4 cup sour cream
One 8-ounce package 1/3-less-fat cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 large egg plus 1 large egg white, lightly beaten
2 cups blackberries
2 cups blueberries

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
  • Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
  • About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.

Nutrition Facts : Calories 280 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 40 milligrams, Sodium 95 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 22 grams

BLUEBERRY TART



Blueberry Tart image

Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 10

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  • Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  • Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  • In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  • Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 2 g

HAM & BLUE CHEESE TART



Ham & blue cheese tart image

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Provided by Good Food team

Time 40m

Number Of Ingredients 9

6 large sheets filo pastry or 10 sheets if small
1 tbsp olive oil
100g sliced ham , chopped
1 bunch spring onions , sliced
2 eggs , lightly beaten
300g tub soft cheese , room temperature
2 large handfuls rocket leaves
50g blue cheese , crumbled
2 tbsp pine nuts

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.

Nutrition Facts : Calories 626 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Protein 24 grams protein, Sodium 2.56 milligram of sodium

PEAR, WALNUT & BLUE CHEESE TART



Pear, walnut & blue cheese tart image

Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course

Provided by Rosie Birkett

Categories     Dinner, Lunch

Time 1h30m

Number Of Ingredients 15

50g walnut halves
150g plain flour
80g cold unsalted butter, chopped
1 egg yolk
1 tbsp butter
1 tbsp olive oil, plus an extra 1-2 tsp
4 shallots, sliced into half-moons
small bunch of sage, finely chopped
200g chard, stalks finely chopped and leaves roughly chopped
2 pears, halved, cored and sliced
3 large eggs
grating of nutmeg
150g crème fraîche
150g gorgonzola dolce or vegetarian alternative, torn into bite-sized pieces
50g walnut halves

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.

Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

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

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

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

PEAR AND BLUE CHEESE TART



Pear and Blue Cheese Tart image

A simple tart yet oh so very elegant! Although the recipe calls for pastry flour, you may have fine success with all-purpose flour as well. The amount of flour may vary a bit but not by a significant amount.

Provided by ValkyrieQueen

Categories     Lunch/Snacks

Time 1h10m

Yield 8 tarts, 8 serving(s)

Number Of Ingredients 14

8 ounces butter
13 ounces sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
3 eggs
3 egg yolks
1 ounce pastry flour
1/2 pate, sucrae recipe
3 3/4 ounces almonds, slivered, toasted
6 pears, Bosc, Anjou, poached in white wine, halved, peeled, and cored
8 ounces maytag blue cheese or 8 ounces pont reyes blue cheese
8 fluid ounces heavy cream
4 3/4 ounces sugar
2 eggs

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 AND BLUE CHEESE TART



Pear and Blue Cheese Tart image

Enjoy this delicious pear tart dessert made using Original Bisquick® mix and sprinkled with cheese and walnuts that can be served warm or cold.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 8

1 1/2 cups Original Bisquick™ mix
1/3 cup very hot water
2 tablespoons butter or margarine
2 shallots, finely chopped (about 1/3 cup)
2 medium pears, peeled, cut into 1/4-inch slices (about 2 cups)
1/4 cup chopped walnuts
1/2 cup crumbled blue cheese (2 oz)
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 425°F. Spray 9-inch tart pan with removable bottom with cooking spray.
  • In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of tart pan, using fingers coated with Bisquick mix. Bake 10 minutes.
  • Meanwhile, in 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
  • Arrange pear slices on crust. Spread butter mixture over pears. Bake 20 minutes.
  • Sprinkle walnuts over pears. Bake about 10 minutes longer or until tart is golden brown.
  • Remove from oven; sprinkle with cheese. Cool 10 minutes on cooling rack. Sprinkle with parsley. Serve warm or at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 1/2 g

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

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.

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From producemadesimple.ca


TOMATO & BLUE CHEESE TART – MY COOKING HUT – FOOD & TRAVEL
2010-06-11 1. Preheat the oven to 200C. Roll out the pastry and place in a large and non-stick tart mould. Blind bake the pastry for about 10-minutes. 2. Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Scatter roughly chopped blue cheese on top of the tomato layer. 3.
From mycookinghut.com


CARAMELIZED ONIONS AND MUSHROOMS TART WITH BLUE CHEESE
2013-12-01 Heat the oil and butter in a pan. Add the onion and cook until it starts to caramelize, about 20 minutes. Add the mushrooms and saute until they start to caramelize, about 20 minutes. Season with salt and pepper and add the wine, deglaze the pan and cook until it has evaporated. Roll the puff pastry out to a 12×12 inch rectangle.
From jocooks.com


25 CHEESE TART RECIPES - DELICIOUS. MAGAZINE
Cheese tart recipes. Cheese and pastry are excellent friends. Whip up one of these winning savoury tarts – cheddar, goat’s cheese, stilton and gruyère all feature. Showing 1-16 of 25 recipes. Filter This Page. Filter Clear All. Save recipe. Cheese and onion quiche. Give classic cheese and onion quiche a flavour boost by using a jar of caramelised... Make-ahead. Easy; …
From deliciousmagazine.co.uk


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


BACON BLUE CHEESE CARAMELIZED ONION TART - DINNER, THEN DESSERT
2016-11-28 Instructions. Preheat the oven to 400 degrees. Lay the two rectangles of puff pastry onto a silicone baking mat or on an oiled baking sheet. Spread with cream cheese, leave ½ inch border all around the edges. Spread caramelized onions over the cream cheese. Sprinkle on the bacon and shake on half the Blue Cheese Simple Seasons.
From dinnerthendessert.com


BLUE CHEESE AND PEAR TART RECIPE | MYRECIPES
Bake until dough starts to puff, about 10 minutes. Advertisement. Step 2. Whisk together egg and cheese until smooth and spread over dough, using a spoon to move mixture toward the corners. Sauté onion in oil in a frying pan until softened. Scatter onion and pear over cheese. Step 3.
From myrecipes.com


BLUE CHEESE WALNUT TART RECIPE | JAMES BEARD FOUNDATION
Preheat the oven to 400ºF. Scatter the chives and walnuts evenly over the bottom of the prebaked tart shell. Place the eggs in the bowl of a mixer or a food processor and beat well, or mix thoroughly by hand. Add the heavy cream and continue to beat until smooth. Crumble the blue cheese into the egg/cream mixture and continue to mix on low ...
From jamesbeard.org


CARAMELIZED ONION TARTS WITH BLUE CHEESE - MIDWEST FOODIE
2019-08-25 When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.
From midwestfoodieblog.com


BLUE CHEESE AND RED POTATO TART - SMITTEN KITCHEN
2010-06-22 Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt. Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold. With a big green salad, for balance.
From smittenkitchen.com


CARAMELIZED PEAR AND BLUE CHEESE TART | RECIPETIN EATS
2015-05-20 Instructions. Preheat oven to 180C/350F and line baking tray with parchment/baking paper. Cut the puff pastry into 4 equal squares (Note 1) and transfer to baking tray. Score a 2/3" / 1.5cm border on each piece. (Note 2) Cut each pear into quarters, remove the core and cut each quarter into 3 or 4 slices.
From recipetineats.com


ROSEMARY BLUE CHEESE AND FIG TART WITH HAZELNUT PEPPER BRITTLE
2018-05-17 Break the blue cheese into pieces and then beat in (the mixture doesn’t have to be entirely smooth). Stir in the chives, honey and egg yolk and spoon this into the cooled tart shell, spreading to level it. Bake the tart for about 20 minutes, until the surface is set (but the filling will still jiggle a fair bit). Cool the tart on a rack.
From foodnetwork.ca


BLUE CHEESE GRAPE TART RECIPE > CALL ME PMC
In a 12-inch skillet, bring nuts, sugar, and water to a boil. Reduce heat to a low boil and cook stirring until syrup mixture has caramelized and the nuts are well coated. This will take 8 to 10 minutes. Immediately spread nuts on a sheet pan lined with parchment paper and spread into a …
From callmepmc.com


BEST PEAR BLUE CHEESE TART RECIPE - GOOD HOUSEKEEPING
2020-12-22 Heat oven to 400°F. Line baking sheet with parchment paper. Cook bacon in large skillet on medium-high, stirring often, until crisp, 6 to 8 …
From goodhousekeeping.com


FRENCH ONION AND BLUE CHEESE TART | THE SPLENDID TABLE
2021-07-23 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 ...
From splendidtable.org


CARAMELIZED ENDIVE AND BLUE CHEESE TART - DAVID LEBOVITZ
2018-01-12 4 ounces (115g) blue cheese, cubed, plus additional cubes if you wish, for finishing the tart. 8 ounces (230g) puff pastry. Preheat the oven to 350ºF (180º). Melt the butter in a 9-inch (23cm) cast iron skillet. Cut the Belgian endive spears in half lengthwise. Sprinkle some salt and pepper over the melted butter in the pan and lay the endive ...
From davidlebovitz.com


BLUE CHEESE TART WITH ROASTED GARLIC | DONNA HAY
METHOD. Preheat oven to 200°C. Place the pastry squares on an oven tray lined with non-stick baking paper. Using a small, sharp knife, score a 1cm border onto each pastry square. Divide the ricotta between the squares and top with the blue cheese and sage leaves. Sprinkle the tarts with salt and pepper. Brush the border of the pastry with the ...
From donnahay.com.au


BACON, CARAMELISED ONION & BLUE CHEESE TART RECIPE!
2022-03-13 Now that the onions and bacon have been cooked, preheat the oven to 200C / 180C Fan / Gas Mark 6. In a large bowl, mix together the 184g of sour cream with the 150g of crumbled blue cheese and a pinch of pepper. On the lined baking tray, roll out your ready-to-roll puff pastry. Fold the edges of the puff pastry around 1/2inch to give the pastry ...
From ellegracedeveson.com


BEEF AND BLUE CHEESE TART | READER'S DIGEST CANADA
"This elegant, rustic recipe goes together in minutes and is so simple. Perfect for entertaining!" —Judy Batson, Tampa, Florida. Share. Save Saved . Share on Facebook. Save on Pinterest. Tweet this. Email. Next. Skip to main content. Sign Up for Newsletters . Subscribe Now . Give a Gift . Subscribe . Subscribe . to the Magazine. Give a gift. today for $20.50! ...
From readersdigest.ca


10 BEST BLUEBERRY CREAM CHEESE TARTS RECIPES | YUMMLY
2022-05-04 Red, White & Blueberry Cream Cheese Tarts A Cork, Fork, and Passport. softened butter, whipped cream, vanilla, fresh blueberries, heavy cream and 8 more.
From yummly.com


ASPARAGUS, RED ONION & BLUE CHEESE TARTS RECIPE
8. Lay the asparagus tips in the tarts and add the red onions. Carefully pour the egg mixture on top and place in the oven. Cook for 10 minutes, or until set. 4 asparagus spears. 9. Remove from the oven and place the blue cheese slices on top of the tarts. Place back in the oven until the cheese just melts.
From greatbritishchefs.com


SAVOURY BLUE CHEESE & PECAN APPETIZER TARTS
Preparation. Preheat oven to 450 °F (230 °C). Place tart shells on a rimmed baking sheet; sprinkle blue cheese and pecans evenly into shells. Set aside. In a bowl, whisk together eggs, cream, salt and pepper. Pour evenly into shells almost to top. Bake for about 15 min or until filling is very puffed and pastry is browned.
From dairyfarmersofcanada.ca


HAZELNUT, PEAR, AND BLUE CHEESE TART RECIPE | MYRECIPES
Gently press dough against bottom and sides of pan. Spread hazelnut mixture evenly over bottom of dough. Bake in lower third of oven at 375° for 20 minutes or until lightly browned. Remove from oven. Sprinkle blue cheese evenly over top. Gently toss pears with lemon juice. Arrange pear slices on top of cheese.
From myrecipes.com


CREAMY BLUE CHEESE TART RECIPE | MAINLAND
Pour into the tart crust. Crumble half the cheese over the top. Scatter the red onions evenly on top of the eggs. Crumble the remaining blue cheese. Bake for 30-35 minutes until golden and just set. Allow to sit for 15 minutes before cutting. Garnish with finely chopped fresh parsley and slice. Enjoy with a crisp green salad.
From mainland.co.nz


SPINACH AND BLUE CHEESE TART - LETTY'S KITCHEN
2013-12-16 Transfer to a bowl and allow to cool a few minutes. Stir in the blue cheese, breadcrumbs, sun dried tomatoes and eggs. Mix well. Season with more salt and pepper, to taste. Divide the spinach mixture among the tart pans. Sprinkle with the Parmesan cheese. Bake 15 to 20 minutes, until the filling has set and puffed up slightly, and the cheese on ...
From lettyskitchen.com


BLUE CHEESE TARTS RECIPE WITH LEEKS AND ROASTED GRAPES - GOURMET …
2021-04-19 Method. 1. Preheat oven to 220°C. Cut pastry sheet into three, and, using a small, sharp knife, score a border 1cm in from the edge. Place on two oven trays lined with baking paper. Prick the inner rectangle of each tart all over with a fork. 2. Place cheese, egg and crème fraÎche in a bowl, and mash well with a fork until combined.
From gourmettraveller.com.au


TOMATO TART WITH BLUE CHEESE - THE FOOD CHARLATAN
2015-06-09 For the filling: Use a whisk to combine eggs, milk, oregano, thyme, salt, and pepper. Add at least 1/2 cup cheddar cheese to each tart. Add 1/3 cup blue cheese to each tart. Divide the mixture into the prepared tart shells. Top with sliced tomatoes.
From thefoodcharlatan.com


BLUE CHEESE AND POTATO TART - CHEF MJ ADAMS
A savory tart that I have been making for almost 30 years in my culinary career. I have used many blue cheeses such as Maytag, Point Reye, Northern blue Lights. The crumblier the cheese the better but I have also used a creamy roquefort. This recipe was featured in the Summer 2011 issue of Culture Magazine.
From chefmjadams.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


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