Apple Nut Blue Cheese Tartlets Food

APPLE-NUT BLUE CHEESE TARTLETS

Steps:

• Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.

ENDIVE WITH TART APPLE DRESSING AND BLUE CHEESE

Steps:

• Nut Salsa
• Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
• Dressing and Assembly
• Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
• Toss endive in a large bowl with half of dressing; season with salt.
• Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

ROASTED APPLE, SHALLOT AND BLUE CHEESE TART

Steps:

• Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
• In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
• While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
• Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

BLUE CHEESE AND PEAR TARTLETS

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.

CROSTATA WITH APPLES, WALNUTS AND GORGONZOLA

Steps:

• For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes.
• For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola.
• Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
• Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.

REDUCED FAT BUTTER TART AND APPLE NUT ROLL

Steps:

• Place brown sugar, currants, pecans, grated apple, 3 tablespoons butter, cream cheese, maple syrup, vanilla extract, cinnamon, and pinch of salt in a saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Leave to cool slightly, about 10 minutes.
• Reserve about 1 tablespoon of the 2 beaten eggs for topping. Whisk a small amount of the warm apple mixture into the remaining beaten eggs; whisk the egg mixture into the apple mixture. Return saucepan to low heat; simmer, stirring occasionally, until apple mixture is thickened to the consistency of jam, about 5 minutes. Set filling mixture aside to cool, about 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease a large baking sheet.
• Heat milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Remove milk mixture from heat; stir in sugar, 2 tablespoons butter, and yogurt. Set milk mixture aside to cool until lukewarm, about 10 minutes; stir in 1 beaten egg and yeast.
• Pour milk mixture into a large bowl; stir in the flour gradually until a soft dough forms. Divide dough into two balls; roll each ball out into an oval about 3/16-inch thick on a lightly floured surface, dusting with flour as needed to avoid sticking.
• Spread filling evenly over dough to within 2 inches of edges; roll up, jelly-roll style, and crimp the ends of rolls to close; transfer rolls to the prepared baking sheet. Using a sharp knife, make a few diagonal slits in the tops of the rolls. Whisk together the 1 teaspoon white sugar and reserved egg for topping; brush over the surface of the rolls.
• Bake in the preheated oven until golden brown, about 25 minutes, turning the baking sheet halfway through baking time. Allow to cool at least 10 minutes before slicing.

BLUE CHEESE-APPLE TARTLETS

Steps:

• Heat oven to 375°F. On ungreased cookie sheet, place phyllo shells.
• In 10-inch skillet, melt butter over medium-high heat. Cook apple in butter 5 minutes, stirring frequently, until tender. Remove from heat; stir in walnuts and nutmeg. Stir in blue cheese. Divide mixture evenly among phyllo shells.
• Bake 8 minutes or until cheese is melted and tartlets are warm. Garnish with thyme.

BALSAMIC CHICORY, PINE NUT & BLUE CHEESE TARTLETS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the chicory halves into a small roasting tin and drizzle over the vinegar and oil. Toss well to coat the chicory leaves, then season and scatter in the rosemary. Arrange the chicory, cut-side up, in the tin, and sprinkle over the sugar. Roast for 20 mins until the stalks are just tender when pressed with a knife, and the leaves look soft and wilted. Leave to cool while you make the tartlets, then drain off any excess liquid from the tin.
• Unroll the pastry sheets onto two baking sheets lined with baking parchment. Cut each into four rectangles, then arrange on the sheets so there's a little space between them. Score a 1cm border on each rectangle with a blunt knife. Season the crème fraîche, then spoon into the middle of each tartlet, spreading it to the border. Scatter about half the cheese inside the borders of the tartlets, then top each with a chicory half, leaving any juices in the roasting tin. Top with the remaining cheese and bake for 20 mins until the pastry is puffed up and golden, and the cheese is melted and bubbling. Scatter with the pine nuts and bake for another 5 mins until golden and toasted. Leave to cool for 5-10 mins before serving.

BLUE CHEESE TARTLETS

Steps:

• Preheat oven to 400F.
• Roll out pastry on floured board to form a 12 inch circle.
• Using a 3 inch cutter, cut rounds of dough.
• By reworking dough scraps, there should be 12 rounds.
• Grease the back of a 12-cup muffin pan.
• Fit rounds onto pan and part way up sides of cup – the pastry goes on the OUTSIDE of the cup, not the inside, pressing lightly to seal.
• Bake for 10 minutes.
• If pastry has puffed up, press down lightly.
• Set aside to cool Reduce oven temperature to 350F.
• Remove pastry shells from backs of muffins pan and place upright on cookie sheet.
• Place ½ T of blue cheese in bottom of each shell.
• Combine eggs, cream, milk, grated cheese, nutmeg and salt.
• Divide mixture among shells, pouring almost to the top.
• Don’t overfill as cheese mixture will rise during baking.
• There may be a bit of leftover filling.
• Place filled shells in oven and bake for 15 minutes or until lightly browned and firm.
• Serve hot or tepid.