A savoury cheese tart recipe?!
Any good recipes!. I know cheese and red onion, cheese and spinach!. But they are quite easy!.Www@FoodAQ@Com
Answers:
Blue Cheese Walnut Tart
1 (9”) tart or pie shell, blind-baked about 15 min!.
1? cups chopped walnuts, toasted
1 Tbsp!. butter
1 Tbsp!. EVOO
1 cups chopped onion
1 cup chopped leek, white and light green only
3-finger pinch koseher salt
3 large eggs
? cups heavy cream
1 cup blue cheese crumbles
1!. Preheat the oven to 400°F (200°C)!.
2!. Scatter the walnuts evenly over the bottom of the prebaked tart shell!.
3!. Heat butter and EVOO over med heat!. Add onions, leeks, and salt, sauteeing until veggies are tender!. Remove from heat, let cool slightly!.
4!. Place the eggs in the bowl and whisk well!. Add the heavy cream and whisk until smooth!. Add blue cheese into the egg/cream mixture and mix w/ a rubber spatula!. Add onion/leek mixture, and mix well!.
5!. Pour the egg mixture into the tart shell, filling almost to the top!. Level out chunks of blue cheese, veggies, adn walnuts as needed!. Bake for 25-30 minutes until the top is light browned and the custard has puffed up!. The tart will collapse as it cools!. Serve warm!.
--my own invention
---------------------------------
Walnut and Blue Cheese Tart with Cranberries
Crust:
1 cup flour
2/3 cup Diamond Walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 tablespoons cold unsalted butter, cut into cubes
1 to 2 tablespoons milk
Filling:
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries, fresh or frozen
1 tablespoon sugar (optional)
1 1/3 cups Diamond Walnuts, chopped or sliced
2 teaspoons minced fresh thyme
2 eggs
1 cup heavy cream
2 to 3 ounces blue cheese, crumbled
To make the crust: Pulse flour, ground walnuts, sugar, salt, mustard, cayenne pepper, and butter in a food processor until mixture resembles fine bread crumbs!. Add 1 tablespoon milk; pulse just until dough comes together (if mixture is too crumbly, pulse in just enough additional milk to make dough come together)!. Press mixture into ball, then press evenly into a 9-inch tart pan!. Freeze for 30 minutes!. Bake crust at 375 for 15 to 20 minutes or until golden!. Remove from oven and set aside!.
To make the filling: Heat oil in heavy saucepan over medium heat!. Add onion and sprinkle with salt!. Saut 10 to 15 minutes, stirring frequently, until onion is tender and caramelized!. Add cranberries and sugar; continue cooking until cranberries pop!. Stir in walnuts and thyme; set aside!.
In a bowl, combine eggs and cream; whisk until smooth!. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling!. Bake at 350 until golden and custard is set, about 15 to 20 minutes!. Cool 15 minutes before serving!.
--Diamond Walnut website
--------------------------------
Blue Cheese-Onion Tart
1 refrigerated unbaked piecrust
2 Tbsp!. butter
1 Tbsp!. packed brown sugar
1 tsp!. vinegar
2 medium onions, quartered lengthwise and thinly sliced (about 1 1/2 cups)
4 oz (1 cup) Maytag or other blue cheese, crumbled
2 eggs
? tsp dried marjoram, crushed
1/4 tsp ground black pepper
1/3 c!. half and half
3 Tbsp dry white wine (can sub chicken broth)
2 Tbsp minced fresh parley
1 beaten egg yolk mixed with 1 tsp water
Green onion curls, optional
Preheat oven to 475oF!. Ease pastry into a 9-inch tart pan with a removable bottom, pressing dough up into fluted sides of pan, being careful not to stretch dough!. Trim edges if needed!. Do not prick pastry!. Line pastry with a double-thickness of foil!. Bake for 8 minutes!. Remove foil and bake for 4 minutes more or until crust is dry and set!. Reduce oven temperature to 375oF!.
In a medium skillet melt butter; stir in brown sugar and vinegar!. Add onions!. Cook, uncovered, over medium-low heat for 12- 15 min!. or until onions are tender and lightly browned, stirring occasionally!.
In a medium mixing bowl beat cheese, eggs, marjarom, and pepper with an electric mixer on low speed until combined (cheese will be lumpy)!. Stir in onion mixture, milk, wine, and parsley!. Ladle filling evenly into baked tart shell!.
Bake tart in a 375oF oven about 20 min!. or until a knife inserted near center comes out clean and pastry is golden!. Cool 15 min!. in pan on a wire rack
Carefully remove sides of tart pan!. Decorate top with green onion curls, if desired!. Cut tart into thin wedges!. Serve warm as an appetizer or side dish!.
--BH&GWww@FoodAQ@Com
1 (9”) tart or pie shell, blind-baked about 15 min!.
1? cups chopped walnuts, toasted
1 Tbsp!. butter
1 Tbsp!. EVOO
1 cups chopped onion
1 cup chopped leek, white and light green only
3-finger pinch koseher salt
3 large eggs
? cups heavy cream
1 cup blue cheese crumbles
1!. Preheat the oven to 400°F (200°C)!.
2!. Scatter the walnuts evenly over the bottom of the prebaked tart shell!.
3!. Heat butter and EVOO over med heat!. Add onions, leeks, and salt, sauteeing until veggies are tender!. Remove from heat, let cool slightly!.
4!. Place the eggs in the bowl and whisk well!. Add the heavy cream and whisk until smooth!. Add blue cheese into the egg/cream mixture and mix w/ a rubber spatula!. Add onion/leek mixture, and mix well!.
5!. Pour the egg mixture into the tart shell, filling almost to the top!. Level out chunks of blue cheese, veggies, adn walnuts as needed!. Bake for 25-30 minutes until the top is light browned and the custard has puffed up!. The tart will collapse as it cools!. Serve warm!.
--my own invention
---------------------------------
Walnut and Blue Cheese Tart with Cranberries
Crust:
1 cup flour
2/3 cup Diamond Walnuts, ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 tablespoons cold unsalted butter, cut into cubes
1 to 2 tablespoons milk
Filling:
2 tablespoons olive oil
1 large onion, finely diced
1/2 teaspoon salt
1 cup cranberries, fresh or frozen
1 tablespoon sugar (optional)
1 1/3 cups Diamond Walnuts, chopped or sliced
2 teaspoons minced fresh thyme
2 eggs
1 cup heavy cream
2 to 3 ounces blue cheese, crumbled
To make the crust: Pulse flour, ground walnuts, sugar, salt, mustard, cayenne pepper, and butter in a food processor until mixture resembles fine bread crumbs!. Add 1 tablespoon milk; pulse just until dough comes together (if mixture is too crumbly, pulse in just enough additional milk to make dough come together)!. Press mixture into ball, then press evenly into a 9-inch tart pan!. Freeze for 30 minutes!. Bake crust at 375 for 15 to 20 minutes or until golden!. Remove from oven and set aside!.
To make the filling: Heat oil in heavy saucepan over medium heat!. Add onion and sprinkle with salt!. Saut 10 to 15 minutes, stirring frequently, until onion is tender and caramelized!. Add cranberries and sugar; continue cooking until cranberries pop!. Stir in walnuts and thyme; set aside!.
In a bowl, combine eggs and cream; whisk until smooth!. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling!. Bake at 350 until golden and custard is set, about 15 to 20 minutes!. Cool 15 minutes before serving!.
--Diamond Walnut website
--------------------------------
Blue Cheese-Onion Tart
1 refrigerated unbaked piecrust
2 Tbsp!. butter
1 Tbsp!. packed brown sugar
1 tsp!. vinegar
2 medium onions, quartered lengthwise and thinly sliced (about 1 1/2 cups)
4 oz (1 cup) Maytag or other blue cheese, crumbled
2 eggs
? tsp dried marjoram, crushed
1/4 tsp ground black pepper
1/3 c!. half and half
3 Tbsp dry white wine (can sub chicken broth)
2 Tbsp minced fresh parley
1 beaten egg yolk mixed with 1 tsp water
Green onion curls, optional
Preheat oven to 475oF!. Ease pastry into a 9-inch tart pan with a removable bottom, pressing dough up into fluted sides of pan, being careful not to stretch dough!. Trim edges if needed!. Do not prick pastry!. Line pastry with a double-thickness of foil!. Bake for 8 minutes!. Remove foil and bake for 4 minutes more or until crust is dry and set!. Reduce oven temperature to 375oF!.
In a medium skillet melt butter; stir in brown sugar and vinegar!. Add onions!. Cook, uncovered, over medium-low heat for 12- 15 min!. or until onions are tender and lightly browned, stirring occasionally!.
In a medium mixing bowl beat cheese, eggs, marjarom, and pepper with an electric mixer on low speed until combined (cheese will be lumpy)!. Stir in onion mixture, milk, wine, and parsley!. Ladle filling evenly into baked tart shell!.
Bake tart in a 375oF oven about 20 min!. or until a knife inserted near center comes out clean and pastry is golden!. Cool 15 min!. in pan on a wire rack
Carefully remove sides of tart pan!. Decorate top with green onion curls, if desired!. Cut tart into thin wedges!. Serve warm as an appetizer or side dish!.
--BH&GWww@FoodAQ@Com
SWEET RICOTTA CHEESE TART
Ingredients
For Crust:
* 1 ? cups flour
* ? cup sugar
* 1 teaspoon orange zest
* ? teaspoon salt
* ? teaspoon baking powder
* ? cup butter diced & chilled
* 2 large eggs
For Filling:
* 15 oz ricotta cheese
* 3 oz cream cheese, room temperature
* 1 tablespoon cornstarch
* 1 teaspoon vanilla extract
* ? cup sugar
* 1 ? teaspoons orange zest
* 2 large eggs
Directions
1!. Preheat oven at 350!.
2!. For the Crust: Combine flour, sugar, orange zest, salt, & baking powder in food processor!. Add butter & blend until coarse meal forms!. Add eggs & blend until moist clumps form!.
3!. Turn dough onto lightly floured board & knead to combine well, ~ 1 minute!. Divide into 2 pieces, one slightly larger!. Wrap & chill at least 30 minutes!.
For the Filling: Using mixer, beat ricotta cheese, cream cheese, cornstarch, & vanilla to blend!. Beat in sugar, orange zest, & eggs!.
To Assemble: Roll out larger piece to an 11-inch round!. Press over bottom & up sides of 9-inch tart pan!. *I recommend rolling the dough between wax paper to prevent it from sticking and to make it easier to get into the tart pan!.*
4!. Transfer filling to tart pan!.
5!. Roll out smaller dough piece to 10-inch round!. Place round over tart; trim excess dough!. Press edges of tart to seal!. Cut 4 slits in top of tart!. *You can forego the top crust and, instead, use the smaller dough piece to make sugar cookies*
6!. Bake for 1 hour, until golden and puffed!. Cool completely!.Www@FoodAQ@Com
Ingredients
For Crust:
* 1 ? cups flour
* ? cup sugar
* 1 teaspoon orange zest
* ? teaspoon salt
* ? teaspoon baking powder
* ? cup butter diced & chilled
* 2 large eggs
For Filling:
* 15 oz ricotta cheese
* 3 oz cream cheese, room temperature
* 1 tablespoon cornstarch
* 1 teaspoon vanilla extract
* ? cup sugar
* 1 ? teaspoons orange zest
* 2 large eggs
Directions
1!. Preheat oven at 350!.
2!. For the Crust: Combine flour, sugar, orange zest, salt, & baking powder in food processor!. Add butter & blend until coarse meal forms!. Add eggs & blend until moist clumps form!.
3!. Turn dough onto lightly floured board & knead to combine well, ~ 1 minute!. Divide into 2 pieces, one slightly larger!. Wrap & chill at least 30 minutes!.
For the Filling: Using mixer, beat ricotta cheese, cream cheese, cornstarch, & vanilla to blend!. Beat in sugar, orange zest, & eggs!.
To Assemble: Roll out larger piece to an 11-inch round!. Press over bottom & up sides of 9-inch tart pan!. *I recommend rolling the dough between wax paper to prevent it from sticking and to make it easier to get into the tart pan!.*
4!. Transfer filling to tart pan!.
5!. Roll out smaller dough piece to 10-inch round!. Place round over tart; trim excess dough!. Press edges of tart to seal!. Cut 4 slits in top of tart!. *You can forego the top crust and, instead, use the smaller dough piece to make sugar cookies*
6!. Bake for 1 hour, until golden and puffed!. Cool completely!.Www@FoodAQ@Com
CURRIED MUSHROOM & FETA TARTS:
Melt 1 tbsp of butter with 1/2 tsp of curry paste!.
Add 1 tbsp finely chopped onion,
1 1/2 cups sliced fresh mushrooms,
& 1 clove of garlic (minced)!.
Saute until liquid absorbed!.
Add 1/4 tsp seasoned salt, 1/4 tsp dried thyme, pepper!.
Stir, cool, stir in 1/2 cup crumbled feta cheese!.
Line 24 mini tart shells with pastry,
fill each with 1 1/2 tsp of mushroom mixture!.
Beat 1 large egg & 1/4 cup milk or half&half with a fork!.
Divide evenly to fill shells 2/3 full!.
Bake in 400F oven for 12 minutes until golden!.
CREAM CHEESE PASTRY:
Blend 1 cup all-purpose flour, 4 oz cream cheese,
1/2 cup butter (chilled), with pastry cutter in large bowl!.
Form into ball, cover with plastic wrap, chill for 2 hours!.
Roll out to 1/8" thickness, using minimal flour to keep tender!.
Cut into circles to fit tart-shells!.Www@FoodAQ@Com
Melt 1 tbsp of butter with 1/2 tsp of curry paste!.
Add 1 tbsp finely chopped onion,
1 1/2 cups sliced fresh mushrooms,
& 1 clove of garlic (minced)!.
Saute until liquid absorbed!.
Add 1/4 tsp seasoned salt, 1/4 tsp dried thyme, pepper!.
Stir, cool, stir in 1/2 cup crumbled feta cheese!.
Line 24 mini tart shells with pastry,
fill each with 1 1/2 tsp of mushroom mixture!.
Beat 1 large egg & 1/4 cup milk or half&half with a fork!.
Divide evenly to fill shells 2/3 full!.
Bake in 400F oven for 12 minutes until golden!.
CREAM CHEESE PASTRY:
Blend 1 cup all-purpose flour, 4 oz cream cheese,
1/2 cup butter (chilled), with pastry cutter in large bowl!.
Form into ball, cover with plastic wrap, chill for 2 hours!.
Roll out to 1/8" thickness, using minimal flour to keep tender!.
Cut into circles to fit tart-shells!.Www@FoodAQ@Com