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
PEAR-BLUE CHEESE TARTLETS
Combined in a sensational bite-size package are some of my favorites items-blue cheese, pears and walnut. My coworkers snatch them up when I bring them in for office festivities.-Heidi Der, Stow, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a skillet, heat butter over medium-high heat. Add pears; cook and stir 2-3 minutes or until tender. Stir in honey and salt; cook 4-5 minutes longer or until pears are lightly browned. Remove from heat; cool slightly. Stir in cheeses., Place tart shells on an ungreased baking sheet. Fill each with 1-1/2 teaspoons filling; sprinkle with walnuts. Bake 6-8 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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.
PEAR AND BLUE CHEESE TARTLETS
This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.
Provided by mary winecoff
Categories Cheese
Time 18m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Place the frozen phyllo shells on a rimmed baking sheet.
- Melt the butter in a small skillet over medium-high heat.
- Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
- Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
- Remove skillet from heat.
- Place 1 teaspoon of the pears and their juice in each phyllo shell.
- Top with a cube of blue cheese.
- Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
- (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
- These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.
BLUE CHEESE AND PEAR TARTS
I actually haven't had the time to try this recipe yet, but I bet it's really decadent and just totally yummy so I'm posting it here just in case it gets lost in my piles of magazines.
Provided by Pinaygourmet 345142
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel pears. Rub peeled pears with the cut side of half a lemon.
- Combine water, sugar,and remaining lemons in a large saucepan. Bring to a boil and cook for 5 minutes to dissolve the sugar.
- Carefully drop in pears. Simmer and poach pears just until tender (about 20 minutes).
- Remove pears and place in a bowl to cool. Preheat oven to 425°F.
- Roll out half the puff pastry on a floured surface just until it's large enough to cut out two 4 inch rounds. Repeat with remaining half of puff pastry, discarding scraps.
- Place pastry rounds on baking sheet and top each with cheese.
- Thinly slice pears and fan over cheese.
- Sprinkle with demerara sugar.
- Bake in the centre of the preheated oven for 12 to 15 minutes or until pastry is golden and cheese is bubbling. Remove to a rack to slightly cool.
- Whip cream and 1 tablespoon sugar ina bowl with an electric mixer until stiff peaks form.
- Stir in plain yogurt until blended.
- To serve, sprinkle warm tarts with walnuts and a dollop of whipped cream.
Nutrition Facts : Calories 1227.6, Fat 60, SaturatedFat 20.8, Cholesterol 57.5, Sodium 281.8, Carbohydrate 169.9, Fiber 5.5, Sugar 117, Protein 10.1
PEAR, WALNUT & BLUE CHEESE TART
Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course
Provided by Rosie Birkett
Categories Dinner, Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
- Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
- Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
- Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
- Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.
Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
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