PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
GORGONZOLA COCKTAIL TARTS
These tarts are always a favorite when served at our parties or any other gathering. Your friends will be impressed!
Provided by LonestarNR
Categories < 60 Mins
Time 40m
Yield 45 Tarts, 15 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 130.8, Fat 8.9, SaturatedFat 4.7, Cholesterol 55.4, Sodium 394.7, Carbohydrate 6.5, Fiber 0.2, Sugar 1.9, Protein 6.2
CARAMELISED ONION & CHICORY TART WITH GORGONZOLA
Blue cheese and chicory is a classic combination that defines this tatin-style tart, with hazelnuts added for extra crunch. Perfect for entertaining
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a round of pastry the same size as the ovenproof pan you are using, then put it on a baking sheet. Leave to chill in the fridge for at least 30 mins.
- Heat the oil, butter and thyme in the pan until the butter has melted. Add the sugar and stir in. Put the onions and chicory cut-side down in the tin. Season and allow to caramelise for about 10 mins. Squeeze over the lemon juice, then remove from the heat and leave to cool slightly.
- Put the disc of pastry on top and push it down around the edges of the pan, so it's encasing the contents. Pierce the pastry with a knife all over to let out the steam, then bake in the oven for 40 mins, or until the pastry is puffed and golden. Allow to cool for 10 mins before carefully turning out onto a plate. Don't panic if it sticks to the pan - you can gently scrape the pieces off using a palette knife, then set them back in the tart. Season. Tear the cheese over the top, scatter over the hazelnuts, if using, then drizzle with a little more olive oil to serve.
Nutrition Facts : Calories 477 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
CRANBERRY GORGONZOLA APPETIZER TART
I got this recipe from the Ocean Spray web site and put it here because I have to try it. It looks really good.
Provided by MarielC
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277.1, Fat 20.9, SaturatedFat 10, Cholesterol 64.5, Sodium 314.7, Carbohydrate 17.8, Fiber 1.1, Sugar 7.5, Protein 5.9
PEAR GORGONZOLA TART
This tart looks so tasty with the prosciutto sprinkling the top! I saw this being made on Everyday Italian, and knew I had to make it myself.
Provided by Pikake21
Categories Tarts
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 488.1, Fat 34.8, SaturatedFat 16.2, Cholesterol 57.1, Sodium 596.1, Carbohydrate 37.8, Fiber 4.9, Sugar 10.4, Protein 8.4
RUSTIC ASPARAGUS AND GORGONZOLA TARTS
These make a delicious appetizer for 8, or even a light luncheon or supper with a salad. If you love gorgonzola, you'll love these.
Provided by KathyP53
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 697, Fat 55.9, SaturatedFat 22.1, Cholesterol 205.4, Sodium 725.9, Carbohydrate 32.9, Fiber 2.1, Sugar 2, Protein 17.2
GORGONZOLA CHEESE AND PEAR TART
I have just recently discovered I love gorgonzola cheese! This recipe was on the cheese package. Posting to try soon and so I do not loose it!
Provided by AZPARZYCH
Categories Tarts
Time 25m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 379.3, Fat 26.9, SaturatedFat 13.2, Cholesterol 59.7, Sodium 488.6, Carbohydrate 30.1, Fiber 2.2, Sugar 18.1, Protein 6.4
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