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
WELSH STICKY ONION TART WITH TEIFI VALLEY CHEESE
This recipe is from the Association of Welsh Cheesemakers, this recipe, which could be thought of as an onion tarte tatin, features the Gouda-like Teifi cheese combined with slow cooked onions. If you can't obtain Welsh cheese, use a good quality Gouda. It's the quality of the milk from this verdant region that makes the cheese so good.
Provided by Olha7397
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Use the 2 teaspoons of butter to grease an 8-inch cake pan.
- In a large sauté pan, combine the remaining butter with the sugar over medium heat, stirring to dissolve the sugar completely. Add the vinegar and stir into the sugar mixture. Add the onions and garlic to the sugar mixture, allowing them to sit atop the mixture. Increase heat slightly, place a lid on the pan and allow onions to cook until slightly caramelized on the bottom. Remove from the heat and cool slightly.
- Use a spatula to scrape the onion mixture over the base of the buttered cake pan.
- Lightly dust a work area and roll out the pastry to make a circle large enough to cover the base of the cake pan.
- Top with the pastry over the onion mixture, tucking down the edge all around.
- Bake in the oven for 25 minutes or until pastry is puffed and golden. Remove from the oven and invert into a baking tray.
- Preheat broiler. Arrange the slices of cheese over the surface and place beneath the hot broiler until the cheese is golden brown. Sprinkle with freshly ground black pepper and a bit of chopped parsley and serve. Serves 4-6. Serve with an amber toned beer such as the Best Bitter from the Welsh Tomos Watkin Brewery.
- The Celtic Cooking.
Nutrition Facts : Calories 832.3, Fat 52, SaturatedFat 24.3, Cholesterol 100.2, Sodium 712.2, Carbohydrate 74.3, Fiber 2, Sugar 42.4, Protein 19.5
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
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 CHEESE CAKES
Make and share this Welsh Cheese Cakes recipe from Food.com.
Provided by byZula
Categories Dessert
Time 30m
Yield 24 buns
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C/gas mark 5.
- Grease two 12-case bun trays.
- Place all the cake mixture ingredients into a food processor and mix until creamy, stopping halfway to scrape down mixture from the sides.
- Do not over mix the batter.
- Roll out the pastry to the same thickness as for a tart base.
- Cut out rounds of pastry with a scone cutter (large enough to come up to about mid depth of a bun cup).
- Carefully place 1 level teaspoon of jam into the middle of the pastry cases (do not allow jam to touch edges of pastry). Spoon the cake mixture on top of the jam so it is level with the top of the cake tin.
- Bake for 12-15 minutes until the tops of the buns are golden brown.
- Remove from tins as soon as they are cool enough to touch and place on a wire cooling rack.
Nutrition Facts : Calories 159.4, Fat 7.7, SaturatedFat 1.6, Cholesterol 23.6, Sodium 97.1, Carbohydrate 20.3, Fiber 0.5, Sugar 8.8, Protein 2.3
CREAM CHEESE TARTS
Make and share this Cream Cheese Tarts recipe from Food.com.
Provided by Color Guard Mom
Categories Dessert
Time 30m
Yield 36 tarts
Number Of Ingredients 6
Steps:
- Mix first five ingredients, beat at high speed.
- Line tart pan with paper liners (small).
- Put vanilla wafers in liners bottom side down.
- Spoon 1 T batter onto wafer.
- Bake 15 minutes at 350 degrees F. Let cool.
- Top with cherry pie filling or any fruit.
- Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.
Nutrition Facts : Calories 124.1, Fat 7.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 79.8, Carbohydrate 13.5, Fiber 0.2, Sugar 4.2, Protein 1.8
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
CHEESE TARTS
This another recipe from the special Cheese section of the January 1952 issue of Woman's Day. It was submitted to the magazine by Mrs. R. G. Ridgley of St. Petersburg, Florida. These are great appetizers or party snacks. These are perfect on a little platter for a classic Autumn cocktail party.
Provided by The Atomic Kitchen
Categories Cheese
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour and salt.
- Cut in shortening and American cheese.
- Add water and mix.
- Turn out onto lightly floured board and roll thin and cut into 3 and 1/2 inch circles.
- Place the circles into muffin tins (though the magazine does not mention greased or ungreased pan I usually spray lightly).
- Combine ham and bacon and put a spoonful of mixture in each shell.
- Mix evaporated milk and cream cheese and spread a dollop on each "tart".
- Bake at 450 for 15 minutes.
- Serve warm.
Nutrition Facts : Calories 151.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 8.9, Sodium 73.8, Carbohydrate 15.8, Fiber 0.5, Sugar 1.8, Protein 2.7
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WELSH CHEESECAKES | ASDA GOOD LIVING
From asda.com
Cuisine BritishTotal Time 1 hrCategory BakingCalories 235 per serving
- Pre-heat the oven to 190C/170C Fan/Gas 5. Sift the plain flour and salt into a bowl. Cut the chilled butter into small pieces and rub in with your fingertips until it resembles breadcrumbs. Sprinkle on 4-5 tbsp cold water and mix with a round-bladed knife to make a stiff dough.
- Roll out on a lightly floured surface to the thickness of a pound coin and cut out 12 x 9cm rounds. Use to line the holes in a bun tin.
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