LEEK & GOAT'S CHEESE TARTLETS
An easily assembled recipe for a smart vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium
CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- Bake for 20 minutes.
- Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- Chill thoroughly before serving.
WELSH CHEESE TARTS
I have no idea where my mom got this recipe from, but is has been one of my favorites since I was my sons age! Despite its name there is no cheese in it! This is also a great recipe to experiment with by trying diffrent jams like blueberry instead of strawberry! Also the amount of tart shells needed is sketchy, because moms recipe never says how many I need!
Provided by MapleGrrl
Categories Dessert
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Cream butter, vanilla, egg and sugar together.
- Add flour and baking powder.
- Mix well.
- Place small amount of jam in the bottom of tart shell Place about a tablespoon of mixture on top of jam.
- Bake for about ten minutes or until cake is golden.
Nutrition Facts : Calories 66.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 40.7, Carbohydrate 6.2, Fiber 0.1, Sugar 4.2, Protein 0.8
FRUIT & CHEESE TARTS
These are so good. They are very quick and easy to make, with ingredients found in most homes. A real treat, excellent for company, family & friends...enjoy! *Please note cooking time is chilling time.
Provided by Baby Kato
Categories Tarts
Time 2h10m
Yield 12 tarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Beat the cream cheese till soft and creamy, gradually add in the condensed milk.
- Blend until smooth and stir in lemon juice, lemon rind, vanilla and almond extracts.
- Add a little toasted coconut to the bottom of each tart shell.
- Cover with cream cheese mixture and chill for 2 hours, until mixture has set.
- Before serving add a strawberry slice, pineapple chunk and a large blackberry to each tart.
- Brush lightly with melted crab apple jelly.
- Any leftovers must be refrigerated.
LEEK & CAERPHILLY CRUMBLE TART
Use Caerphilly or Wensleydale cheese and a nutty topping in this make-ahead, lunchtime tart
Provided by Good Food team
Categories Lunch, Main course
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
- Meanwhile, make the filling. Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Leave to cool.
- Beat together the eggs, cream, milk, mustard, Caerphilly and some seasoning. Evenly cover the base of the pastry case with the leeks, then pour in the egg mixture. Bake for 25 mins.
- To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.
Nutrition Facts : Calories 522 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
WELSH GOAT'S CHEESE & LEEK TART
Not just for St David's day, make this tasty tart for two for any special occasion
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.
- Unroll the pastry and cut out two 12 x 18cm rectangles - save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.
- Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat's cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.
Nutrition Facts : Calories 647 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 18 grams protein
LITTLE HAM AND CHEESE TARTS
Make and share this Little Ham and Cheese Tarts recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.
- Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.
- Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
- Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.
- Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Nutrition Facts : Calories 440.1, Fat 30.3, SaturatedFat 9.2, Cholesterol 86, Sodium 446.4, Carbohydrate 30.3, Fiber 1, Sugar 0.8, Protein 11.8
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