Meat Tart Appetizers Recipes

GOAT CHEESE TART

Goat Cheese Tart image

Provided by Ina Garten

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

MEAT TARTS

Meat Tarts image

Make and share this Meat Tarts recipe from Food.com.

Provided by Northern_Reflectionz

Categories Meat

Time 50m

Yield 12-16 tarts

Number Of Ingredients 6

Ingredients

1 lb lean ground beef
1/2 cup onion, chopped fine
2 teaspoons Worcestershire sauce
1 (10 ounce) can mushroom soup
2 cups grated cheddar cheese
12 slices fresh brown bread

Steps:

Trim crusts from bread and butter.
Place butter side down in tart tins.
Brown beef and add onion, worcestersauce and soup.
Slowly stir in cheese.
Mix well.
Fill tart shells with mixture.
Bake 350 for 35 minutes.
These freeze well. After removing from freezer, cook 10 minutes before serving.

Nutrition Facts : Calories 244.2, Fat 11.7, SaturatedFat 5.9, Cholesterol 44.4, Sodium 422.3, Carbohydrate 19.4, Fiber 1.6, Sugar 4, Protein 15.7

MEAT TART APPETIZERS

Meat Tart Appetizers image

These are wonderful for any kind of get together. They freeze well and can be reheated in a matter of minutes.

Provided by Canadian Jane

Categories < 60 Mins

Time 55m

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 teaspoon Worcestershire sauce
1 onion (finely chopped)
1/2 cup cheese (grated)
1 egg (well beaten)
salt & pepper
1/2 cup soft breadcrumbs
1 (10 ounce) can cream of mushroom soup (undiluted)
16 slices bread

Steps:

Remove crusts from approximately 16 slices of bread.
Put butter one one side and place buttered side down in muffin pans.
Combine above mixture and fill muffin pans.
Bake at 350 degrees for 45 minutes.
Can be eaten right away or cooled and frozen. (I usually flash freeze them on a cookie sheet. When frozen, place in a plastic bag. Then you can take out what you need, as you need.).

Nutrition Facts : Calories 309.2, Fat 11.9, SaturatedFat 4.5, Cholesterol 67.8, Sodium 710.1, Carbohydrate 31.3, Fiber 1.5, Sugar 3.5, Protein 18.2

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