Blue Cheese Pear Filling For Mini Tartlets German Recipes

Steps:

• Mash cheese w/a fork in a bowl. Mix in the celery + black pepper, gradually beat in the cream cheese & fold in the chives. Chill in the fridge till required.
• Peel, quarter & core pears 20-30 min b4 serving. Cut crossways into slices & mix w/the lemon juice to stop them turning brown (I usually use my pastry brush for this).
• Fill 18 pre-baked mini-tartlet shells w/the cheese mixture, stand a pear piece on top & sprinkle lightly w/poppy seeds (if using).

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:

• Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
• Stir in the snipped broccoli.
• You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
• Preheat oven to 375°F.
• Place a tsp of filling in each tart shell.
• Place almond slices on top.
• Place tartlets on an oven proof tray.
• Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.

Steps:

• Roll pastry to the thickness of a coin. Cut six 12-cm (5-in) rounds & fit into six 10-cm (4-in) tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.
• Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
• Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
• Bake tart cases for 10 minutes. Then remove foil & beans (or lentils) & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F).
• Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
• Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
• Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.

Steps:

• Pre-bake phyllo shells according to package directions. Set aside to cool.
• Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

Steps:

• Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.

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.

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.