Cranberry Blue Cheese Tart With Pear Salad Recipes

CRANBERRY & BLUE CHEESE TART WITH PEAR SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. In a non-stick frying pan, cook the onions in the olive oil with some seasoning for 12-15 mins until golden and soft.
• Lay the pastry on a parchment-lined baking sheet. Spread over the cranberry sauce, leaving a small border. Scatter over the onions. Bake for 20-25 mins, sprinkling with cheese halfway through.
• Toss the lettuce leaves and pear with the dressing and serve alongside the tart.

UPSIDE-DOWN PEAR CRANBERRY TART

Steps:

• Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
• Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
• Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
• Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
• While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
• Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
• Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
• Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

RUSTIC PEAR AND BLUE CHEESE TART

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In large bowl, toss all ingredients except pie crust, blue cheese and honey. Set aside.
• Unroll pie crust onto cookie sheet. Spoon pear mixture onto center of crust, spreading to within 2 inches of edge. Dot blue cheese pieces over pears. Fold edge of crust up over pears.
• Bake 30 minutes or until crust is golden brown. Cool slightly, about 15 minutes. Drizzle honey over tart. To serve, cut into wedges.

ELEGANT CRANBERRY PEAR SALAD

Steps:

• In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Steps:

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

CRANBERRY BLUE CHEESE SALAD

Steps:

• In a large bowl, combine the lettuces, apple and cranberries. In a small bowl, whisk the oil, vinegar, mustard and garlic. Pour over salad and toss to coat. Sprinkle with blue cheese. Serve immediately.

CRANBERRY PEAR SALAD

Steps:

• Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

Steps:

• CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
• FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
• Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
• Bake at 350 F for 15-20 minutes, until golden.
• Cool 15 minutes before serving.