BLUE CHEESE WALNUT TART
This simple yet elegant tart gives any casual get-together a touch of class. It's wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.
Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BLUE CHEESE AND WALNUT TART
This tart can be made a day in advance, then baked just before serving. It's equally at home as an appetizer or, paired with the right dessert wine, the final course of an elegant meal.
Provided by Cynna
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400°F.
- Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.
- Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.
- Pour custard evenly into the tart shell, filling it to the top.
- Distribute any lumps of cheese, walnuts and chives evenly.
- Bake for 25-30 minutes or until browned and puffed.
- Tart will collapse and firm as it cools.
- Serve at room temperature as an appetizer or dessert course.
Nutrition Facts : Calories 398.7, Fat 36.6, SaturatedFat 19.6, Cholesterol 225.2, Sodium 654.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.8, Protein 15.2
WALNUT AND BLUE CHEESE TART WITH CRANBERRIES
I found this recipe in an old issue of Gourmet. It was in a Diamond Walnut advertisement. I haven't made it yet, but wanted to save it here.
Provided by MarieRynr
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Pulse the dry ingredients and butter in a food processor until the mixture resembles dry bread crumbs. Add milk and pulse just until the dough comes together. Remove and shape into a ball, then press the ball into a 9 inch tart tin. Prick all over with a fork. Freeze for half an hour. Bake at 180*C/375*F for 15 to 20 minutes until golden brown.
- For the filling, heat oil in a heavy pan over medium heat. Add the onion. Season with salt and saute for 10 to 15 minutes, stirring, until soft and caramelized. Add the cranberries and sugar. Cook until the cranberries pop. Stir in the walnuts and thyme. Set aside.
- Lower the oven temperature to 160*C/350*F.
- Combine the eggs and cream in a bowl, whisking until smooth. Spoon the cranberry mixture into the tart shell, then crumble the blue cheese over top. Pour the egg mixture over top of it all. Bake until the tart is golden and the custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.
DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES
I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a "Diamond" ad in a 2002 magazine. (To say that the filling of this pie, that has blue cheese, tastes like "stuffing" is beyond me...)
Provided by EURrosa1
Categories Cheese
Time 55m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 18
Steps:
- CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
- FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
- Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
- Bake at 350 F for 15-20 minutes, until golden.
- Cool 15 minutes before serving.
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.
BLUE CHEESE TART
Make and share this Blue Cheese Tart recipe from Food.com.
Provided by CindiJ
Categories Cheese
Time 1h7m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F Place flour in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
- Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.
- Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
- Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Nutrition Facts : Calories 181.8, Fat 14.4, SaturatedFat 8.3, Cholesterol 51.3, Sodium 168.3, Carbohydrate 9.9, Fiber 0.4, Sugar 0.2, Protein 3.7
BAKED BLUE CHEESE WITH FIGS & WALNUTS
Melted cheese pairs beautifully with baked figs and walnut in this easy baked dish. It's great as a cheese course or sharing starter
Provided by Sarah Cook
Categories Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a cross in the tops of the figs nearly, but not quite, all the way down to the bottom, and pinch the bases. Sit in a baking dish or roasting tin (big enough so the figs can sit in a single layer with the whole cheese) cut-side up, but don't put the cheese in yet.
- Mix together the vinegar and wine or grape juice with some seasoning, and pour all over the figs. Scatter over the walnuts and thyme. Finally, drizzle over the honey. Bake for 15-20 mins until the figs start to become soft and sticky.
- Tuck the whole cheese in among the figs and put back in the oven for a final 5 mins. Lift the dish straight to the table and serve with lots of crusty bread to scoop up the molten cheese.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
- To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
- Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
More about "blue cheese walnut tart food"
BLUE CHEESE WALNUT TART RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
WALNUT AND BLUE CHEESE TART - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 1 hr
- Cook over a medium to low heat in a pan or low-sided saucepan with olive oil. Cook, stirring now and again, until they are meltingly soft – about 30 minutes. Season with salt and pepper, then cool.
- Heat oven to 180˚C. Roll out the pastry to slightly thinner than it comes. Line a tray with the pastry, roughly folding up the sides to form a rustic rim.
RUSTIC PEAR, BLUE CHEESE AND WALNUT TART RECIPE | EAT ...
From eatsmarter.com
PEAR & BLUE CHEESE TART WITH A WALNUT CRUST - DEL'S ...
From delscookingtwist.com
BEET, WALNUT, AND BLUE CHEESE TARTS - CULTURE: THE WORD ON ...
From culturecheesemag.com
CHICORY TART RECIPE, PEAR SALAD & BLUE CHEESE - GREAT ...
From greatbritishchefs.com
BLUE CHEESE WALNUT TART FOOD- WIKIFOODHUB
From wikifoodhub.com
BLUE CHEESE WALNUT TART RECIPE
From crecipe.com
WALNUT, BLUE CHEESE & BEETROOT PUFF PASTRY TART – AYOUB'S ...
From ayoubs.ca
PEAR, WALNUT AND BLUE CHEESE TART RECIPE - BBC FOOD
From bbc.co.uk
WATERCRESS, WALNUT AND BLUE CHEESE TART - FOOD | DRINK
From waitrose.com
BLUE CHEESE WALNUT TARTS | MAGNOLIA DAYS
From magnoliadays.com
RECIPE: CARAMELISED ONION, WALNUT & BLUE CHEESE GALETTE ...
From stuff.co.nz
BLUE CHEESE WALNUT TART RECIPE BY RIZWANA | GET BEST ...
STILTON CANAPé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLUE CHEESE AND WALNUT TARTS | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
IFOOD.TV
BLUE CHEESE WALNUT TART RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
BLUE CHEESE WALNUT TART RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BLUE CHEESE AND CARAMELISED ONION TART | LUNCH RECIPES ...
From womanandhome.com
PEAR AND BLUE CHEESE TART WITH WALNUT PASTRY - OLIVEMAGAZINE
From olivemagazine.com
TREASURE CAVE® CHEESE | WALNUT PEAR AND BLUE CHEESE TART
From treasurecavecheese.com
BLUE CHEESE WALNUT TART - JAMES BEARD
From jamesbeard.org
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
25 CHEESE TART RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love