Gorgonzola Cocktail Tarts Recipes

GORGONZOLA PEAR TARTLETS

Steps:

• In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

PEAR GORGONZOLA TART

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.

QUICK'N'EASY SEAFOOD TARTS

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.

LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS

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.

CRANBERRY GORGONZOLA APPETIZER TART

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.

CARAMELISED ONION & CHICORY TART WITH GORGONZOLA

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.

PEAR GORGONZOLA TART

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.

RUSTIC ASPARAGUS AND GORGONZOLA TARTS

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.

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