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
BLUE CHEESE & PEAR FILLING FOR MINI-TARTLETS (GERMAN)
I love this recipe from the *Food With Friends* section of *Modern German Food* by Roz Denny. Why do I love this recipe? - Because I like all easy, make-ahead, impressive & versatile food fare that convinces your guests you have taken spec care to enhance their dining pleasure. This recipe is versatile because it works as a finger-food appy, garnish for or part of a luncheon salad plate & creative addition to the popular fruit & cheese combo for dessert theme. I will opt for the latter as they are very popular here in Iceland. *Enjoy* !
Provided by twissis
Categories Cheese
Time 20m
Yield 18 Mini-Tartlets, 18 serving(s)
Number Of Ingredients 8
Steps:
- Mash cheese w/a fork in a bowl. Mix in the celery + black pepper, gradually beat in the cream cheese & fold in the chives. Chill in the fridge till required.
- Peel, quarter & core pears 20-30 min b4 serving. Cut crossways into slices & mix w/the lemon juice to stop them turning brown (I usually use my pastry brush for this).
- Fill 18 pre-baked mini-tartlet shells w/the cheese mixture, stand a pear piece on top & sprinkle lightly w/poppy seeds (if using).
Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.4, Sodium 110.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 2.1
MINI BLUE CHEESE TARTLETS
These are so simple and easy. You do most of the preparation ahead of time. The surprise is the healthy broccoli in the recipe. It works. Use scissors to finely snip the broccoli - It makes it so easy. I suggest using full cream sour cream but if you want it lower fat sub 2% cottage cheese for the sour cream - Be sure that you enjoy Blue cheese - especially warm blue cheese before making this recipe or you won't enjoy it!. The filling does rise a bit so do not over fill the shells. - Bon appetite.
Provided by Bergy
Categories < 15 Mins
Time 15m
Yield 12 Tartlets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
- Stir in the snipped broccoli.
- You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
- Preheat oven to 375°F.
- Place a tsp of filling in each tart shell.
- Place almond slices on top.
- Place tartlets on an oven proof tray.
- Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.
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, 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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