Gorgonzola Cocktail Tarts Food

RUSTIC ASPARAGUS AND GORGONZOLA TARTS

Steps:

• Preheat oven to 400 degrees.
• Cut each sheet of puff pastry into 4 equal squares. Place the puff pastry squares over eight individual 6" tart pans or molds. Weight down the middle of the tarts with beans or marbles on a small piece of aluminum foil. Prebake the tarts in the oven for 10-15 minutes and cool. Remove the foil weights and allow to cool.
• Saute asparagus in olive oil until tender but not overcooked. Set aside on a paper towel to drain.
• Whisk together eggs, cream, half and half, and salt and pepper. Pour mixture mixture evenly into cooled tart shells. Add even amounts of cooked asparagus to each tart. Top evenly with crumbled Gorgonzola cheese.
• Bake for 25-30 minutes or until middle of each tart puffs up similar to a souffle. Remove from oven and cool for a few minutes or to room temperature before serving.

GORGONZOLA COCKTAIL TART

Steps:

• Preheat oven to 400; spray about 45 1 3/4 inch muffin cups with nonstick spray Whisk eggs and next 7 ingredients to blend well. Stir in gorgonzola. Fill each cup with generous tb. batter. top with walnut half Bake until golden and puffed, about 28 minutes. Cool in pans, wrap in foil, reheat at 350 for 10 minutes

PEAR GORGONZOLA TART

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions.
• Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl.
• Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat.
• Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart.
• Place the pear slices in a decorative pattern over the cheese mixture.
• Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.

NEENISH TARTS

Steps:

• Turn the oven on to 350 deg F.
• Cream the butter and sugar, add egg and beat well.
• Mix in sifted dry ingredients.
• Knead well.
• Roll out and line patty tins, prick and bake about 10-15 minutes.
• When cold, fill with the filling.
• Filling: Soften the butter, add the sifted icing sugar, condensed milk and lemon juice.
• When set, ice half the top with white icing and half with chocolate icing.

CRANBERRY GORGONZOLA APPETIZER TART

Steps:

• Heat oven to 450°F.
• Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375°F.
• Combine cream cheese and Gorgonzola cheese in a medium mixing bowl. Beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell and sprinkle with pecans.
• Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. Garnish with additional green onions, if desired. Store covered in refrigerator.

GORGONZOLA CHEESE AND PEAR TART

Steps:

• In a medium skillet, melt 2 Tbs butter over medium heat.
• Add pear slices and cook turning occasionally until golden and barely tender (8-10 minutes). Let cool.
• In a medium bowl, whisk cream cheese with the cream.
• Stir in 2 oz of gorgonzola cheese.
• Spoon the cheese mixture into the crust and spread evenly.
• Sprinkle the remaining 2 oz gorgonzola on top.
• Fan the pear slices over the cheese in a circular pattern.
• Serve at room temperature.

GORGONZOLA COCKTAIL TARTS

Steps:

• Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
• Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gorgonzola cheese.
• Preheat oven to 400 degrees (slightly lower if using in convection/bake mode). Spray forty-eight of 1¾" diameter muffin cups (2 pans) with nonstick spray and run a clean finger around each to make sure sides of cups are greased.
• Fill each cup to just below the top (less than a full tablespoon) with batter. Top batter in each cup with pine nuts or walnut halves, if desired.
• Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them.
• Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.