Blue Cheese And Pear Tartlets Recipes

Steps:

• Heat oven to 425°F. Spray 9-inch tart pan with removable bottom with cooking spray.
• In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of tart pan, using fingers coated with Bisquick mix. Bake 10 minutes.
• Meanwhile, in 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
• Arrange pear slices on crust. Spread butter mixture over pears. Bake 20 minutes.
• Sprinkle walnuts over pears. Bake about 10 minutes longer or until tart is golden brown.
• Remove from oven; sprinkle with cheese. Cool 10 minutes on cooling rack. Sprinkle with parsley. Serve warm or at room temperature.

Steps:

• Preheat oven to 350.
• Place the frozen phyllo shells on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat.
• Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
• Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
• Remove skillet from heat.
• Place 1 teaspoon of the pears and their juice in each phyllo shell.
• Top with a cube of blue cheese.
• Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
• (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
• These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In large bowl, toss all ingredients except pie crust, blue cheese and honey. Set aside.
• Unroll pie crust onto cookie sheet. Spoon pear mixture onto center of crust, spreading to within 2 inches of edge. Dot blue cheese pieces over pears. Fold edge of crust up over pears.
• Bake 30 minutes or until crust is golden brown. Cool slightly, about 15 minutes. Drizzle honey over tart. To serve, cut into wedges.

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.