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LOOKING for: Bleu Cheese Mini Tart

18 years ago

TIA!

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Comments (12)

lindac
18 years ago
I am away from home....but have one at home.....can you wait until the weekend?
I use the same recipe as for my blue cheese tart.....and make it in minimuffin tins...one bite each.
Linda C
woodie
18 years ago
Not a mini tart, but if you like bleu cheese, you'll like this recipe - its really and truly to die for!

MQ'S Tiny Roquefort Popovers
From Williams-Sonoma

Vegetable oil, for brushing

1 cup (5 oz/155 g) all-purpose (plain) flour
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 and 1/4 cups (10 fl oz/310 ml) milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 oz (90 g) Roquefort or other strong-flavored, crumbly blue cheese, crumbled
Position an oven rack in the bottom third of the oven and preheat to 450 (220Â°C). Generously brush two 12-cup nonstick mini muffin pans with vegetable oil.
In a large bowl, whisk together the flour, salt, white pepper, and parsley. In a large measuring pitcher, whisk together the milk, eggs, and melted butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch (6 mm) of the rim (about 1 and 1/2 tablespoons each). Place a scant teaspoon crumbled cheese in the center of each filled cup.
Bake for 10 minutes. Do not open the oven door during this time. Reduce the heat to 350 (18OÂ°C) and continue to bake until brown and crusty and fully puffed, 8-10 minutes longer. Remove from the oven and immediately transfer to a warmed: platter or napkin-lined bowl. Serve at once. Or, let cool on racks (for up to 2 hours, then reheat in a 350 (18OÂ°C) oven for 10 minutes.
MAKES 24 WARM BITES.
Related Discussions
LOOKING for: mini tarts
Q
Comments (6)
Here are a few that we like. You can make any favourite tart recipe into mini tarts. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350°F oven for 15 minutes or until ouside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water . Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Butter-Lard Pastry ================== 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening) 5 to 6 tablespoons of ice water (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) . Mix flour with salt, and cut in butter and lard. (Note: I use the cuisinart to cut in my fat and then move the mixture to a bowl to add the water by hand). I like to have to do this by feel which I find I can't do by machine) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.
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LOOKING for: Dessert cheese balls!!
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Comments (7)
glenda,actually I just looked at what I had saved and it is a little bit different but it got rave reviews. Chocolate Chip Cheese Ball 1- 8 oz. cream cheese, softened 1 stick butter, softened 1/2 cup chopped pecans, finely chopped 2 tbls. light brown sugar 3/4 cup powdered sugar 1 tsp. vanilla 3/4 cup mini semisweet chocolate chips Combine all ingredients (except choc. chips) in a bowl, much like you would a cookie dough. Refrigerate for at least half an hour. Take out mixture, form into a ball, then roll it in the choc. chips. Refrigerate again until ready to serve. Serve with graham crackers, or shortbread cookies. alterations: marscapone in lieu of butter add toffee bits serve with gingersnaps
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LOOKING for: Cheese cake
Q
Comments (7)
Hi James, Here's a recipe I begged my Aunt Mildred for, about 20 years ago. Her New York cheesecake. She generously shared it with me, and I have 'wowed' many guests with it. I always get requests for the recipe. It's very creamy and delicious. Aunt Mildred said there would be less likelyhood of it cracking by following her directions for cooling it. I've not had any cracking problems. Here's her recipe: New York Cheesecake 2 cups graham cracker crumbs 1/2 cup (1 stick) of melted butter 1 cup sugar - divided (2 Tablespoons for crust, the remainder for the filling) 2 pounds cream cheese, (allowed to sit at room temperature till softened) 2 large eggs, lightly beaten 1 teaspoon vanilla extract 2 Tablespoons cornstarch 1 cup sour cream Blend together well, the graham cracker crumbs, butter and (2 Tablespoons) sugar. Press into the bottom and up the sides of a greased 9 inch springform pan. Chill the springform pan in the freezer while you perpare the filling. Heat the oven to 450ÃÂ°. Beat the cream cheese and sugar till smoothe and light. Beat in the eggs, vanilla and cornstarch just till blended. Stir in the sour cream. Pour the mixture into the prepared springform pan. Bake 10 minutes. Reduce temperature to 200ÃÂ° and bake an additional 45 minutes. Turn oven off. Open door slightly. (Aunt Mildred used a wooden spoon to have her oven door cracked a peep) Let cool 3 hours in the oven. Carefully remove the sides from the springform pan. Chill the cake thoroughly in the refrigerator. Then top with a glaze before serving, if desired. Aunt Mildred also gave me the recipes for her 2 favorite glazes on this particular cake. One is strawberry and the other is pineapple. I'll give you those recipes too. Strawberry Glaze 1 quart fresh strawberries - rinsed and hulled 1/2 cup sugar 1 Tablespoon cornstarch 1/4 cup water 2 Tablespoons butter 8 drops of red food coloring 1 Tablespoon lemon juice Crush enough berries to make 1/2 cup. Set remaining berries in the refrigerator. In a saucepan mix sugar and cornstarch. Gradgually add the crushed berries and water, stirring till well blended. Bring to a boil stirring constantly. Boil and stir for about 2 minutes. Remove from heat. Stir in butter and food coloring. Strain. Cool slightly. Add lemon juice. Cool completely. Carefully arrange reserved berries on cake. Cut very large berries in half, and place cut side down. Spoon cooled glaze over berries. Chill in refrigerator. Pineapple Glaze 1 - 9 ounce can crushed pineapple (drained) 2/3 cup syrup from the drained can of pineapple 2 teaspoons cornstarch Blend syrup and cornstarch in a saucepan. Bring to a boil stirring constantly. Continue to boil and stir for 3 minutes. Cool slightly. Add pineapple. Cool completely, and spoon over cake. Chill in refrigerator.
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LOOKING for: recipe to use up cream cheese and apples
Q
Comments (18)
Cloudy, wow, your memory cells are working better than mine. I have NO recollection of that post. Yup, what Nancy said. Just toss those cookies (no, I don't mean throw up) in a food processor, whirl away,and sprinkle. Nancy I saw a Mango-chili vinegar today and I ALMOST put it in my cart for you. Luckily I found an open bottle on the sample shelf. Glad I passed on it. OK I ended up making the cheesecake last night without the apples since I ran out of kitchen energy. Boo hoo. Couldn't get to the 'puter for Linda's recipe, so I borrowed a 1995 Cook's Illustrated one I knew about...whaddya know, pretty much exact same recipe. Except I put in 1/2 tsp Boyajian lemon oil. Almost too much. That stuff is strong enough to epilate hair off my legs. DH the critic said it was very, very good cheesecake. Why don't my pants fit this morning? Still gotta use up those apples, too hot to make apple butter. Grrrr.
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User
18 years ago
These are wonderful.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

====================
Source: Williams-Somona

8 oz tart pastry dough (or frozen puff pastry)
3 oz spinach or Swiss Chard
1 egg
2/3 cups heavy cream
3/4 cup freshly grated Emmenthaler Cheese
1/4 teasoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola,etc.)
2 Tablespoons pine nuts
. If using tart pastry, prepare the dough and refrigerator 30 minutes before
you are eady to roll it out. If using commercial puff pastry defrost in the
refrigerator or at room temperature.

Preheat an oven to 425Â°F. Bring a large saucepan filled with water to a
boil. Plunge the spinach or Swiss Chard into the boiling water and cook for
30 seconds. Immediately drain in a colander and rinse with cold water to
halt the cooking. Drain again, pressing against the greens to force out as
much water as possible; set aside.

Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and
salt and pepper to taste and beat with a fork until completely blended.
Coarsley chop the spinach or chard and add it to the bowl; stir well.

On a lightly floured board, roll the dough out as thinkly as possible.
Sprinkle the Roquefort or other blue cheese evently over the dough. With a
fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough
rounds. Use the rounds to line 18 individual tartlet pans or wells in
tartlet trays or miniature muffin pans. If using the former, arrange the
lines pans on a large baking sheet. Fill each lined pan with some of the
egg mixture and scatter a few pine nuts on top. Place the tarlets in the
oven and bake until the filling sets and the crust is golden, about 15
minutes. Serve Warm.
ginger_st_thomas
18 years ago
This one's tried & true:

BLEU CHEESE TARTS(makes 40)
1 pkg frozen puff pastry
8 oz pkg cream cheese, softened
3 oz pkg bleu cheese, softened
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup pesto sauce
1/4 cup chopped walnuts
1/4 cup grated Parmesan

Thaw pastry for 1 hour. Unfold onto a cutting board & cut into 1" squares. Bake in a preheated 350Â° oven until browned, about 10 minutes. Remove top 1/2 of squares & discard.
Thoroughly mix cream cheese, bleu cheese & sun-dried tomatoes. Spread each pastry square with about 1/4 tsp cheese mixture. Top each with a dab of pesto. Sprinkle with walnuts & Parmesan. Put on an ungreased cookie sheet & broil until cheese melts, about 3-4 minutes. Serve immediately.~~ Food for Thought
msazadi
18 years ago
Lindac, I would like to see your recipe esp if it is just blue cheese w/o chard or spincach.
danain
18 years ago
Ginger, that looks like one I would like. I love anything with pesto or cream cheese.

Marilyn
ginger_st_thomas
18 years ago
Let me know if you try it, Marilyn. I really like it but only make it when I'm having company.
danain
18 years ago
Ginger I saved it and I hope I remember when I have family or friends in. I keep thinking I'll do a little thing for just Paul and I with several appetizers but I can't seem to think of it when the time is right. I'll let you know for sure.

Marilyn
dkfinor
Original Author
18 years ago
Hi,

Can you make these a day ahead?
ginger_st_thomas
18 years ago
You could probably make them ahead up to the point of broiling & keep them refrigerated.
msazadi
18 years ago
Linda C....hello Iowa!??! Any chance for your recipe for the tarts? PuhLeeze?
lindac
18 years ago
Oops!! Sorry!!
Blue Cheese Tarts

CRUST:
1 (3-oz.) pkg. cream cheese
1 stick unsalted butter
1 cup flour

Place ingredients in food processor bowl and mix until dough forms a ball.

Pinch off small pieces and roll into balls a little larger than a marble. Place a ball into each cup of the mini muffin tins. Spread with fingers across bottom and partially up the sides to line the cup, forming a shell.

FILLING:
2 eggs
1/2 tsp. salt
White pepper
1 tsp. onion juice
1 tsp. flour
1/3 cup milk
1 (5-oz.) pkg. crumbled blue cheese

Beat eggs, add salt and pepper, onion juice, flour and milk. Add the blue cheese.

Carefully spoon filling into each pastry cup.

Bake at 375Â° for 15-20 minutes or until lightly browned.

Serve hot.

Makes 3 dozen.
I think it originally came from the Chicago Trib....
LC

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