Blue Cheese Tartlets Recipes

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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

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

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 TARTLETS



Blue Cheese Tartlets image

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

1 pastry for a 9 inch pie shell
6 tablespoons blue cheese, crumbled (I like the Maytag Blue)
2 whole eggs
1/2 cup heavy cream
1/4 cup milk
4 ounces milk cheese, grated (Monterey Jack or brick are good)
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 400F.
  • Roll out pastry on floured board to form a 12 inch circle.
  • Using a 3 inch cutter, cut rounds of dough.
  • By reworking dough scraps, there should be 12 rounds.
  • Grease the back of a 12-cup muffin pan.
  • Fit rounds onto pan and part way up sides of cup – the pastry goes on the OUTSIDE of the cup, not the inside, pressing lightly to seal.
  • Bake for 10 minutes.
  • If pastry has puffed up, press down lightly.
  • Set aside to cool Reduce oven temperature to 350F.
  • Remove pastry shells from backs of muffins pan and place upright on cookie sheet.
  • Place ½ T of blue cheese in bottom of each shell.
  • Combine eggs, cream, milk, grated cheese, nutmeg and salt.
  • Divide mixture among shells, pouring almost to the top.
  • Don’t overfill as cheese mixture will rise during baking.
  • There may be a bit of leftover filling.
  • Place filled shells in oven and bake for 15 minutes or until lightly browned and firm.
  • Serve hot or tepid.

PEAR AND BLUE CHEESE TARTLETS



Pear and Blue Cheese Tartlets image

This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.

Provided by mary winecoff

Categories     Cheese

Time 18m

Yield 12 serving(s)

Number Of Ingredients 5

30 frozen miniature phyllo cups
1 tablespoon butter
2 pears, peeled and chopped
2 teaspoons sugar
5 ounces saga blue cheese or 5 ounces another creamy blue cheese, trimmed of rind and cut into 30 small cubes

Steps:

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

PEAR-BLUE CHEESE TARTLETS



Pear-Blue Cheese Tartlets image

Combined in a sensational bite-size package are some of my favorites items-blue cheese, pears and walnut. My coworkers snatch them up when I bring them in for office festivities.-Heidi Der, Stow, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 tablespoons butter
2 large pears, peeled and finely chopped
2 tablespoons honey
Dash salt
1/4 cup mascarpone cheese
1/4 cup crumbled blue cheese
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/4 cup finely chopped walnuts

Steps:

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

Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

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

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.

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 donnahay.com.au


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 TARTLETS | SAVORY
find fast, fresh and easy recipes. Search. Blue Cheese Tartlets. Serves 12 Ready in 10mins Prep time 6mins. Cooking time 4mins. 108 calories per serving. Print recipe Store-bought flaky tart shells are the perfect shortcut to this easy, elegant appetizer that combines sweet candied nuts with creamy blue cheese. Ingredients. 24 mini phyllo tart shells; 1/2 cup candied walnuts …
From savoryonline.com


BLUE CHEESE AND PEAR TARTLETS PHOTOS RECIPE
Crecipe.com deliver fine selection of quality Blue cheese and pear tartlets photos recipes equipped with ratings, reviews and mixing tips. Get one of our Blue cheese and pear tartlets photos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 96% Blue Cheese and Pear Tartlets Allrecipes.com Tasty, hot appetizers that take little time …
From crecipe.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


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