RACHAEL RAY'S TOMATO BLUE CHEESE TART - MODIFIED MY WAY
I love blue cheese. I love pretty much anything wrapped in pastry, but especially savory tarts and quiche. The original recipe from Every Day with Rachael Ray was very good, but I wanted something a bit more loaded. So I just added a couple of extra ingredients to make it more to my family's liking. Rachael Ray served this with bagged salad greens with a lemon and oil vinaigrette, which works well. It is a rich tart and the acidity of the vinaigrette and some good mixed baby greens does give a nice contrast. However, I just make a small salad of cut fresh fruit dressed with a bit of fresh lime juice and a light dusting of ground ginger or cinnamon, depending on which fruits I am using. Either way, this makes a nice little lunch or light dinner and in my opinion is just as good at room temperature as it is warm from the oven.
Provided by Morgorond
Categories Savory Pies
Time 50m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- Unroll the pie crust and press it into a 9-inch tart pan or pie plate. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for 10 minutes.
- While the crust bakes, cook bacon or prosciutto until crisp and drain on kitchen paper or paper towels.
- In a medium bowl, stir together the ricotta, blue cheese, crisply cooked bacon or prosciutto, scallions and egg until combined.
- Remove the tart shell from the oven and immediately prick with a fork in a few places.
- Spoon the cheese mixture into the tart shell and top with the tomato and avocado slices; season with pepper and bake for 25 minutes.
- Remove the tart from the oven and let cool slightly.
Nutrition Facts : Calories 416.1, Fat 32.7, SaturatedFat 12.5, Cholesterol 78.3, Sodium 568.6, Carbohydrate 18.7, Fiber 3.9, Sugar 3.3, Protein 13.4
BEEF GOULASH WITH BLUE CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
- Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
- To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
- Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
- Top the goulash with blue cheese crumbles and herbs, and serve.
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
- Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
- Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.
MUSHROOM AND BLUE CHEESE QUICHE
This recipe uses a flan tin, which is perfect for a variety of different dishes such as quiches, tarts and cheesecakes. Flan tins are available in many different shapes and sizes, from the simple round-shaped tin to a loving heart-shaped tin. You'll also find that most common tins available on the market are made of traditional tin-ware, non-stick coated aluminium and non-stick coated steel or silicone. Providing the tin you choose is made to a high quality, it should be perfect for baking your delicious treats and last for years to come. It's worth remembering that flan tins are available with loose bases as well as fixed bases. This is because loose bases are really helpful in ensuring that flaky pastry crusts do not break when they are removed from the tin. Fixed base tins are more likely to be used for self-crusting quiches, baked cheese cakes or any recipes that have a very liquid mix. For more information on quiche tins visit http://tablepride.co.nz .
Provided by office
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pastry Method.
- Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
- Add water a little at a time until the pastry comes together to form a ball.
- Chill for 15 minutes.
- Roll out thinly to line a 20-24cm flan tin.
- Filling Method.
- Sauté mushrooms and onions with a little butter until soft.
- Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
- Mix together eggs, cream, milk and season with salt and pepper.
- Pour into the pie crust and then sprinkle with blue cheese.
- Bake at 220°C for 20-30 minutes until set and serve.
Nutrition Facts : Calories 591.7, Fat 40.1, SaturatedFat 24, Cholesterol 258.3, Sodium 916.8, Carbohydrate 34.1, Fiber 1.6, Sugar 2.3, Protein 24.4
HEIRLOOM TOMATO & BLUE CHEESE TART
Easy & stunning. I recommend using a drier tomato sauce or paste type tomato like Costoluto Genovese or Jersey Devil as the big beefsteaks can release lots of juice (yummy juice) that can overly moisten the tart. Half Maytag Blue & half mild soft chevre is also really nice in this recipe.
Provided by Busters friend
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400.
- On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
- In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
- Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
- Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
- Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
- Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
- To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.
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