Blue Cheese Tart | Recipe

Blue Cheese Tart Recipe

Ingredients:

Pastry for a 9 inch single crust pie

» 1/2 cup chopped pecans, toasted

» 2 3 ounce packages cream cheese, softened

» 4 ounces blue cheese, crumbled

» 1/2 cup half and half or light cream

» 2 eggs

» 3/4 teaspoon Worcestershire sauce

» 1/4 teaspoon coarsely ground pepper

» Fresh chives (optional)

» Chive blossoms (optional)

Directions:

Line a 9 inch pie plate with pastry. Trim and crimp edge as desired. Layer nuts evenly in bottom of pastry.

In a food processor bowl, combine cream cheese, blue cheese, half and half, eggs, Worcestershire sauce, and pepper. Cover and process until smooth.* Pour into pastry over pecans.

Bake in a 350 degree F oven for 30 to 35 minutes or until filling is set. Cool on wire rack for 1 hour. Cover and chill for at least 2 hours or up to 24 hours.

To serve, cut into 12 wedges. If you like, garnish with chives and chive blossoms.

Blue Cheese Tart Recipe - Makes 12 appeitizer servings

Prep: 15 minutes

Bake: 30 minutes

Cool: 1 hour

Stand: 1 hour

Roast Red Pepper and Blue Cheese Tart

Ingredients:

» 5-6 large red peppers

» 75g blue cheese

» 3 Eggs

» 200g crème fraîche

» grated zest of 1 lemon

» salt and fresh ground black pepper

» Olive oil, for drizzling

» 25g Pine kernels

For the shortcrust pastry:

» 200g plain flour, sifted

» 1/2 tsp Salt

» 100g chilled butter, diced

» 3-4 tbsp ice cold water

Directions:

1. First make the pastry. Place the pastry, salt and butter in a food processor.

2. Process until the mixture resembles crumbs. With the motor on, add the cold water, a tablespoon at a time, and blend until the mixture comes together.

3. Knead lightly, wrap into a ball and wrap in cling film. Chill for 30 minutes.

4. Meanwhile, preheat the oven to 200°C/gas 6. Place the peppers in a roasting tray and roast until charred. Remove and wrap loosely in a plastic bag and set aside to cool.

5. Peel the cooled peppers, de-seed them and cut into strips. Toss together with the lemon zest, season with salt and mix with a drizzle of olive oil.

6. In a mixing bowl, beat the eggs then stir in the crème fraîche. Crumble in the blue cheese and mix well. Season with freshly ground pepper.

7. Preheat the oven to 200°C/gas 6.

8. Roll out the pastry finely and use it to line a 24cm loose-based flan tin. Prick the base thoroughly, line with greaseproof paper and fill with baking beans.

9. Blind bake the pastry case for 10 minutes, then reduce the heat to 1800C/gas 4 and bake the case for a further 5 minutes.

10. Remove the pastry case from the oven and take out the greaseproof paper and baking beans.

11. Preheat the oven to 190°C/gas 5.

12. Layer half the red pepper strips over the base of the pastry case. Sprinkle over the pine nuts and then layer over the blue cheese mixture.

13. Top with the remaining red pepper strips and pine nuts.

14. Bake the tart for 20-25 minutes until the filling has set. Serve warm or cold.

Blue Cheese Tart Recipe :: Servings: 6-8

Best resources and get all your favorite
Restaurant Supply and Restaurant Equipment brands in one place.