BLUE CHEESE HEART TARTS
-Rita Cox, Round Rock, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 8-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside. , Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each. , Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm.
Nutrition Facts :
BLUE CHEESE APPETIZER TART
Steps:
- Heat oven to 375°F.
- Place flour in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
- Place into 9- or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake 17-22 minutes or until very lightly browned.
- Combine cream cheese and blue cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
- Bake 20-25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
BLACK AND BLUE CHEESECAKE TART
Anthocyanins are responsible for the red, blue and purple pigments found in fruits and vegetables. They are part of the flavonoid family and certain foods, such as blueberries, are packed with them. Anthocyanins are recognized for their antioxidant powers, fighting the cellular damage brought on by free radicals in the body, and some studies suggest that they may help improve memory.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
- Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
- About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.
Nutrition Facts : Calories 280 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 40 milligrams, Sodium 95 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 22 grams
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
HEAVENLY BLUEBERRY TART
Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
BEEF & BLUE CHEESE TART
This elegant, rustic recipe goes together in minutes and is so simple. Perfect for entertaining! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside., On a lightly floured surface, roll crust into a 15x12-in. rectangle. Transfer to a parchment-lined baking sheet., In a small bowl, combine the sour cream, Italian seasoning and garlic powder; spread over crust to within 2 in. of edges. Spoon beef mixture over top. Fold up edges of crust over filling, leaving center uncovered., Bake at 425° for 15-18 minutes or until crust is golden. Using the parchment, slide tart onto a wire rack. Sprinkle with blue cheese; let stand for 5 minutes before slicing.
Nutrition Facts : Calories 328 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
BLUEBERRY TART
A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Provided by LOUIE75
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
- Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
- Pour blueberry filling over the cooled crust. Let cool before slicing.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g
BLUE CHEESE TART
Make and share this Blue Cheese Tart recipe from Food.com.
Provided by CindiJ
Categories Cheese
Time 1h7m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F Place flour in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
- Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.
- Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
- Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Nutrition Facts : Calories 181.8, Fat 14.4, SaturatedFat 8.3, Cholesterol 51.3, Sodium 168.3, Carbohydrate 9.9, Fiber 0.4, Sugar 0.2, Protein 3.7
BLUE CHEESE PUFF PASTRY TARTS
My Blue Cheese Puff Pastry Tarts will be a hit at your next party! Flaky, buttery, puff pastry contains a delicious, creamy, blue cheese filling. Their ease of preparation and great flavour means they are amongst my go-to appetisers. Be sure to make plenty - they are always popular!
Provided by Alexandra
Categories Appetiser Finger Food Snack
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 200 Degrees C (390 F).
- Remove the pastry from the freezer shortly before preparing the filling.(Don't remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
- Grease the patty pan tin (or muffin tin if using) well - see Note 4.
- Add the blue cheese, cream, egg, chives and freshly ground black pepper to the bowl of a food processor and blend until thoroughly mixed.
- When the pastry has just defrosted, using a 6 cm (2 ¼ inch) cookie cutter for patty pan tins or 7 ½ cm (3 inch) cutter for muffin tins, cut rounds of pastry and put into prepared muffin tin/patty pans, gently pushing the pastry down into place.You will cut 12 rounds for the patty pan or 9 for the muffin tin.
- Evenly distribute the filling between the pastry cases. This is about 1 tablespoon (4 teaspoons) for the patty pans and 1 ½ tablespoons (6 teaspoons) for the muffin tins.
- Bake in the oven for about 12 minutes in the patty pans or 12 - 15 in the muffin tins. The time will vary depending on the heat of your oven but bake until the filling puffs and becomes golden brown.
- Remove from the oven and cool for 5 minutes before removing and placing on a wire rack to cool and store - or serve warm immediately.
- If making them in advance, reheat in a pre-heated 180 degrees C (350 F) oven for 5 - 7 minutes.
Nutrition Facts : Calories 149 kcal, Carbohydrate 9 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
BLUEBERRY CHEESE TART
Provided by Florence Fabricant
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grind the granola in a blender or a food processor to make crumbs. Mix crumbs with butter and press into the bottom and sides of a nine-inch straight-sided tart pan or springform. The sides should come about one-and-a-fourth-inches high. Refrigerate while preparing the filling.
- Beat cream cheese until smooth. Beat in the sugar, beat eggs one at a time, the cream and vanilla. Pour this mixture into the prepared crumb-lined pan and bake for 30 minutes. Cool to room temperature and refrigerate at least two hours.
- Before serving spread the blueberries over the top of the cheese filling. Heat the jelly in a saucepan until dissolved, then spoon or brush it evenly over the berries to glaze them. Chill before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 188 milligrams, Sugar 46 grams, TransFat 0 grams
PEAR AND BLUE CHEESE TART
A simple tart yet oh so very elegant! Although the recipe calls for pastry flour, you may have fine success with all-purpose flour as well. The amount of flour may vary a bit but not by a significant amount.
Provided by ValkyrieQueen
Categories Lunch/Snacks
Time 1h10m
Yield 8 tarts, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pate Sucree:.
- Cream together the butter, sugar, salt, and vanilla on medium speed using a paddle attachment, scraping down the bowl periodically, until smooth and light in color. Be careful not to overcream the mixture. Add the eggs and yolks gradually, scraping down the bowl and blending until smooth after each addition. Add the flour all at once and mix on low speed until just blended.
- Turn the dough out onto a lightly floured work surface. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling. The dough can be held under refrigeration or frozen.
- Filling:.
- On a floured work surface, working in batches, roll out the pastry dough 1/8- to 1/4-in/3- to 6-mm thick. Cut out 12 circles 6-in/15-cm in diameter. Line 12 individual tart pans 5-in/13-cm in diameter with the dough. Trim any excess dough from the edges. Chill for 30 minutes to an hour.
- Preheat an oven to 400°F/204°C Lay a small square of aluminum foil inside each tart pan and fill it with dried beans to weight the dough during baking. Blind bake the tarts 15 minutes, then turn down the oven to 350°F/177°C and bake 5 more minutes. If the edges of the tart start to brown too quickly during the baking process, line the edges with aluminum foil. Once the crusts are finished baking, remove the foil and beans, prick the bottoms with a fork, and set them aside to cool, leaving them in their molds.
- Divide the almonds evenly and sprinkle into the bottom of each crust.
- Place one pear half on your work surface at a time. Working with your knife at a diagonal, slice each half crosswise into 1/4-in/6-mm slices. Arrange the slices of one pear half evenly over the almonds.
- Place the cheese in a food processor and mix until smooth. Add the cream, sugar, and eggs. Mix for about 30 seconds, or until the mixture is smooth. Scrape the bowl down periodically while mixing. Divide the mixture evenly over the pears in the crust, scraping the bowl out with a rubber spatula. Spread the mixture gently with a rubber spatula to make sure it covers everything fairly evenly.
- Bake the tarts in a 350°F/177°C oven for 35 minutes, or until set.
- Allow the tarts to cool slightly before removing them from the molds. Slice the tarts and serve them warm.
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
BLUE CHEESE WALNUT TART
This simple yet elegant tart gives any casual get-together a touch of class. It's wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.
Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
FRENCH ONION AND BLUE CHEESE TART
In this festive tart from Nadiya Hussain, onions are the star: in pride of place on a layer of puff pastry and crumbled blue cheese. Serve as an appetizer.
Provided by Nadiya Hussain
Time 45m
Number Of Ingredients 11
Steps:
- Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
- Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
- Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
- While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
- Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
- Brush the edges with the egg and bake for 20 minutes, until golden all over.
- Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
- Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
- Take out and let cool for 10 minutes before eating, sprinkled with the chives.
VERY BLUE CHEESE TARTS
If you like sweet with salty and zesty, try thistasty tart bubbling with sweetness from the berries, tartness from the lemon juice, and saltiness from the blue cheese. Delicious!
Provided by pamela t.
Categories < 30 Mins
Time 19m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Unwrap phyllo sheets.
- Place on floured surface. Set aside.
- Wash berries, place in bowl and add 2 oz. Splenda.
- Add juice of 2 lemons.
- Let stand 15 minutes.
- Blend marcarpone and blue cheese on medium setting 1-2 minutes.
- Fold in chopped green onions, parsley and gently fold in berries--add all or about half.
- Cut sheets into 4" squares or use dumpling maker. (I have one that folds the dough for you).
- Add just enough cheese mixture in the middle leaving about 1/2 " edges. Fold over into trianles and wet edges with water.
- Place on cookie sheets--use either cooking spray or parchment paper to line the sheets.
- Brush with egg white.
- Bake at 400 degrees for 14-18 minutes or until golden brown.
- Sprinkle with Splenda, if you like sweeter.
- Garnish with remaining berries, if desired.
Nutrition Facts : Calories 1052.3, Fat 32.8, SaturatedFat 17.7, Cholesterol 63.9, Sodium 1814.2, Carbohydrate 165.9, Fiber 10.7, Sugar 78.8, Protein 33.5
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