PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
CARAMELISED ONION & CHICORY TART WITH GORGONZOLA
Blue cheese and chicory is a classic combination that defines this tatin-style tart, with hazelnuts added for extra crunch. Perfect for entertaining
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a round of pastry the same size as the ovenproof pan you are using, then put it on a baking sheet. Leave to chill in the fridge for at least 30 mins.
- Heat the oil, butter and thyme in the pan until the butter has melted. Add the sugar and stir in. Put the onions and chicory cut-side down in the tin. Season and allow to caramelise for about 10 mins. Squeeze over the lemon juice, then remove from the heat and leave to cool slightly.
- Put the disc of pastry on top and push it down around the edges of the pan, so it's encasing the contents. Pierce the pastry with a knife all over to let out the steam, then bake in the oven for 40 mins, or until the pastry is puffed and golden. Allow to cool for 10 mins before carefully turning out onto a plate. Don't panic if it sticks to the pan - you can gently scrape the pieces off using a palette knife, then set them back in the tart. Season. Tear the cheese over the top, scatter over the hazelnuts, if using, then drizzle with a little more olive oil to serve.
Nutrition Facts : Calories 477 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
PEAR GORGONZOLA TART
This tart looks so tasty with the prosciutto sprinkling the top! I saw this being made on Everyday Italian, and knew I had to make it myself.
Provided by Pikake21
Categories Tarts
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions.
- Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl.
- Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat.
- Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart.
- Place the pear slices in a decorative pattern over the cheese mixture.
- Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
Nutrition Facts : Calories 488.1, Fat 34.8, SaturatedFat 16.2, Cholesterol 57.1, Sodium 596.1, Carbohydrate 37.8, Fiber 4.9, Sugar 10.4, Protein 8.4
QUICK'N'EASY SEAFOOD TARTS
These tarts are a cinch to make, and always a hit at a shower or any gathering. Substitute a vegetable for the seafood to make this recipe vegetarian. This dish also lets you stretch a small amount of seafood; for example, smoked salmon tarts are easier on the budget to put out than a whole platter of smoked salmon. These keep well in the fridge for a day or two, as well.
Provided by Lennie
Categories Lunch/Snacks
Time 24m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F; arrange tart shells on a baking sheet.
- Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
- In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
- Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
- Serve warm or at room temperature.
Nutrition Facts : Calories 26.2, Fat 1.8, SaturatedFat 0.9, Cholesterol 20.5, Sodium 63.9, Carbohydrate 0.5, Protein 1.9
RUSTIC ASPARAGUS AND GORGONZOLA TARTS
These make a delicious appetizer for 8, or even a light luncheon or supper with a salad. If you love gorgonzola, you'll love these.
Provided by KathyP53
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Cut each sheet of puff pastry into 4 equal squares. Place the puff pastry squares over eight individual 6" tart pans or molds. Weight down the middle of the tarts with beans or marbles on a small piece of aluminum foil. Prebake the tarts in the oven for 10-15 minutes and cool. Remove the foil weights and allow to cool.
- Saute asparagus in olive oil until tender but not overcooked. Set aside on a paper towel to drain.
- Whisk together eggs, cream, half and half, and salt and pepper. Pour mixture mixture evenly into cooled tart shells. Add even amounts of cooked asparagus to each tart. Top evenly with crumbled Gorgonzola cheese.
- Bake for 25-30 minutes or until middle of each tart puffs up similar to a souffle. Remove from oven and cool for a few minutes or to room temperature before serving.
Nutrition Facts : Calories 697, Fat 55.9, SaturatedFat 22.1, Cholesterol 205.4, Sodium 725.9, Carbohydrate 32.9, Fiber 2.1, Sugar 2, Protein 17.2
LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary - what's not to love? Perfect with drinks, they reheat beautifully, too.
Provided by David Tanis
Categories finger foods, appetizer
Time 1h
Yield 24 small tarts
Number Of Ingredients 13
Steps:
- Make the pastry: Put flour and salt in a mixing bowl. Add half the butter and work it into the flour until it resembles damp sand. Add the rest of the butter cubes, the ice water and lemon juice and mix just until the dough comes together. (There will be little chunks of butter in the dough - this makes the pastry flaky.) Form dough into a disk shape, wrap in plastic and flatten to a 1-inch thickness. Refrigerate for at least an hour, or up to a day in advance.
- Make the topping: Put olive oil in a cast-iron skillet over medium-high heat. Add onions and brown for about 5 minutes, stirring. Season generously with salt and pepper. Turn heat to medium and cook until onions are soft and well browned, about 10 minutes. Let cool to room temperature. Heat oven to 425 degrees.
- Roll out pastry to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out 2-inch rounds and move them to a plate. Once you've filled the plate, transfer to the refrigerator. Reroll the scraps and continue to cut rounds, chilling as you go. You should have 24 pieces.
- Line 2 baking pans with parchment and lay 12 pastry rounds on each. Put about 1 tablespoon of the caramelized onions on each round, followed by a piece of Gorgonzola. Top each with walnut pieces. Sprinkle with a small pinch of chopped rosemary.
- Transfer to oven; bake for 10 to 15 minutes, until lightly browned. Sprinkle each tart with chives, and a speck of fleur de sel, if using. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
PEAR, WALNUT & BLUE CHEESE TART
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
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
CRANBERRY GORGONZOLA APPETIZER TART
I got this recipe from the Ocean Spray web site and put it here because I have to try it. It looks really good.
Provided by MarielC
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375°F.
- Combine cream cheese and Gorgonzola cheese in a medium mixing bowl. Beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell and sprinkle with pecans.
- Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. Garnish with additional green onions, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 277.1, Fat 20.9, SaturatedFat 10, Cholesterol 64.5, Sodium 314.7, Carbohydrate 17.8, Fiber 1.1, Sugar 7.5, Protein 5.9
GORGONZOLA COCKTAIL TART
Steps:
- Preheat oven to 400; spray about 45 1 3/4 inch muffin cups with nonstick spray Whisk eggs and next 7 ingredients to blend well. Stir in gorgonzola. Fill each cup with generous tb. batter. top with walnut half Bake until golden and puffed, about 28 minutes. Cool in pans, wrap in foil, reheat at 350 for 10 minutes
More about "gorgonzola cocktail tart recipes"
CARAMELIZED PEAR AND BLUE CHEESE TART | RECIPETIN EATS
From recipetineats.com
5/5 (14)Total Time 40 minsCategory Starter, SweetCalories 371 per serving
GORGONZOLA RECIPES - BBC FOOD
From bbc.co.uk
PEAR TART WITH GORGONZOLA, CARMELIZED ONIONS
From dailyappetite.com
LEEK, POTATO AND GORGONZOLA TART RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
GORGONZOLA COCKTAIL TARTS – OUR FAMILY TABLE | RECIPE …
From ourfamilytable.net
21 BEST GORGONZOLA APPETIZERS, FROM SWEET TO SAVORY!
From cookingchew.com
- Pear Gorgonzola Appetizer Bites. If you want a unique way to enjoy the classic flavor combination of pears and Gorgonzola, then these Pear Gorgonzola Appetizer Bites are for you!
- Baked Gorgonzola Bites. We’ve all been to a party where the appetizers are lackluster. Bland veggies, dips, and store-bought crackers are enough to make you lose your appetite.
- Gorgonzola & Honey Bruschetta. If you want to take your guests’ breath away with a gorgeous appetizer, this gorgonzola and honey bruschetta can do the trick.
- Gorgonzola Fruit Torta. Add flair to your next cheese board with flavorful Gorgonzola and cream cheese spread. This simple yet elegant appetizer is dazzling for any holiday party or gathering.
- Pear & Prosciutto Crostini With Gorgonzola. This pear and prosciutto crostini is a flavor explosion in your mouth! The crusty, garlicky sourdough bread is an outstanding base for the creamy gorgonzola spread.
- Pear & Gorgonzola Mini Tartlets. Looking for an appetizer to spice up your next party? These Pear & Gorgonzola Mini Tartlets fit the bill! Sweet pears and creamy blue cheese come together in these bite-sized treats that are easy enough to make for date night yet sophisticated enough for intimate gatherings.
- Gorgonzola Polenta Bites. Who doesn’t love an excellent bite-sized snack? These Gorgonzola Polenta Bites are an exquisite blend of savory and sweet, sure to satisfy any craving.
- Gorgonzola Cheese Ball. For your next party, astonish your guests with this incredible Gorgonzola cheese ball recipe. Made with only a few ingredients, this cheese ball has a lot of zing.
- Pear Gorgonzola Flatbread. Juicy pears, tart cheese, and sweet fig jam come together to create a sublime flatbread that will pleasantly raise diners’ eyebrows.
- Gorgonzola Stuffed Dates. Who knew that something so straightforward could be so delightful? I am talking, of course, about Gorgonzola stuffed dates. These little bites are the ideal combination of sweet and savory, making for a splendid appetizer.
15 EASY FRUITY MOCKTAIL RECIPES TO ENJOY THIS SUMMER | SELF
From self.com
GORGONZOLA AND PEAR TARTLETS RECIPE | LITEHOUSE FOODS
From litehousefoods.com
MINI PEAR, GORGONZOLA & BACON TARTS WITH WALNUTS - RECIPE FOR A …
From recipeforaparty.com
11 GORGONZOLA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
OUR FAMILY TABLE | RECIPE COLLECTION – FOOD FROM THE SOUL
From ourfamilytable.net
GORGONZOLA RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
COPYCAT OLIVE GARDEN STEAK GORGONZOLA ALFREDO RECIPE
From thefoodieaffair.com
25 GORGONZOLA RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHATGPT AND BARD AIS MADE ME 12 NASTY COCKTAILS
From gizmodo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search