How To make Herbed Cheese Tarts
1/3 c Fine dry bread crumbs or
-finely crushed zwieback 8 oz Pkg cream cheese, softened
3/4 c Cream-style cottage cheese
1/2 c Shredded Swiss cheese
1 tb All-purpose flour
1/4 ts Dried basil, crushed
1/8 ts Garlic powder
2 Eggs
nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional) For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside. In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat. Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set. (Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts. TO REFRIGERATE: Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed. TO FREEZE: Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed. * Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives. From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
How To make Herbed Cheese Tarts's Videos
Savory Vegetable and Cheese Tart | Sally's Baking Recipes
This savory vegetable cheese tart combines a thick buttery crust, a creamy herbed cheese filling, and a beautiful adornment of crisp roasted veggies! Top with fresh herbs and serve as an appetizer, lunch, side dish, or main course.
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Honey Truffle Whipped Goat Cheese Tart - recipe linked! #food #recipe #appetizer #figs #easyrecipe
Herbed Ricotta Tart
A savory tart that’s great for brunch, or as a side dish for lunch or dinner! Herbed Ricotta Tart combines the delicate taste of cheese and the subtlety of mixed herbs – simply delectable!
FULL RECIPE:
Roasted pepper & goat's cheese tart with caramelised onion (puff pastry)
Ingredients
1 onion
1 red, yellow or orange bell pepper
200g puff pastry
75g goats’ cheese or alternative cheese
Method
Caramelised onion
1. Slice and chop onion
2. On a low heat, heat oil in a saucepan or frying pan
3. Add the onions to the pan
4. Add a pinch of salt and stir
5. Stir occasionally and check the onion is not burning or sticking to the pan. If there is sticking, add a splash of water and stir.
6. Cook for around 30 minutes and then add a teaspoon of sugar and stir.
7. When the sugar has dissolved and the onions are soft and golden, they are ready to serve.
Tart
1. Slice and deseed the pepper. Cut into strips
2. Place the strips onto a baking tray and drizzle with oil
3. Put the pepper strips into the oven (220C/200C fan/gas 7) for 10 minutes, until soft.
4. Cut puff pastry block into 2 pieces.
5. Roll out pastry to make 2 rectangles.
6. Use a knife to cut a border (about 1cm) around the edge of each rectangle.
7. Place the pepper slices inside the cut border.
9. Put the tray into the oven for about 15 minutes until the pastry is golden.
10. When the tart is ready, take out of the oven and add the caramelised onion.
11. Now crumble the goat’s cheese on top.
Nice video that discusses caramelisation:
Rustic Tomato And Goats Cheese Tart | Lorraine
John Whaite brings us a colourful dish for a Monday. Get the recipe here:
Creamy Cheese and Herb Tart
Indulge in a buttery, **creamy** cheese tart with a hint of fresh **herbs**. Irresistibly delicious & flavorful.