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
Mushroom Cheese Tart- MUST TRY mushroom cheesy recipe that is made with puff pastry & is so good!
A crispy flaky crust layered with melted cheese and topped with herbed mushrooms calls for a perfect dish! The garlic and sage are the perfect cherries on top for this tart. It is so good and if you love mushrooms, you will not be able to stop eating! This recipe is very easy to make so you gotta try it! No the garlic on top won’t give you dragon’s breath, it is cooked in and just adds SO much flavor! It needs only 7 ingredients and looks so fancy.
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 6-8 servings
Prep Time: 10 mins
Cooking Time: 25-30 mins
Baking time: 20 mins
Total Time: 1 hour
Ingredients:
1.5 tbsp butter, divided
5-7 cloves garlic chopped
8 -10 cloves garlic peeled
1 medium yellow onion finely chopped, about1/2 cup
16 oz mushrooms chopped in slices - I used 8 oz each of white and Bella
8-10 Sage leaves
1 tsp Salt as per taste
1/2 tsp Pepper as per taste
1/2-1 tsp Chilli flakes as per taste
1 Puff pastry sheet, about 8 oz
180g grated cheese- I used Asiago, check notes for options
1/2 tsp Sea salt, optional
Honey to drizzle over
1-2 tbsp Chilli olive oil or flavored oil of your choice
Directions:
In a pan, add 1 tbsp butter and add chopped and whole garlic. Cook it for 2-3 minutes.
Add finely chopped onions and cook it on medium heat. Cook it for 4-6 minutes till it starts to brown.
Add the mushrooms and cook them stirring them in intervals. Cook it till they are soft and cooked through. It takes 5-10 mins. The water should be mostly evaporated.
Make a well in the middle and add 1/2 tbsp of butter and add the sage leaves. Let the leaves cook in the butter for 1 minute.
Add salt, pepper, and chili flakes and mix it all together.
Cook on high for 3-4 minutes and let it cool.
Preheat the oven to 400F.
Place a parchment paper and sprinkle some flour over it. Place the puff pastry and flour it lightly. Roll it out about 1/6-1/8 inch thin.
Transfer the parchment to a baking tray.
Spread a little olive oil all over the dough.
Spread cheese over the dough, leaving an inch all around the edges.
Spread the cooled mushrooms over the cheese, leaving the border empty.
Place the whole cooked garlic cloves spread around the mushrooms.
Brush olive oil around the border of the puff pastry.
Bake at 400F for 16-20 mins. Be sure to rotate the baking tray mid-way. You can add some sage leaves over it mid-way.
Drizzle honey over and serve warm.
Cheese and Swiss Chard Tart Recipe by Raymond Blanc – Disaster Chef 2015 | Kenwood UK
Disaster Chef 2015 Week four recipe for Comté Cheese and Swiss Chard Tart by Raymond Blanc.
Chef Sense food mixer is used to make this recipe. The full recipe can be found here
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Honey Truffle Whipped Goat Cheese Tart - recipe linked! #food #recipe #appetizer #figs #easyrecipe
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:
Mushroom Tart
This mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It's utterly and mouthwateringly delicious, and you won't be able to stop at just one slice!
⭐️ Printable Recipe:
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Caramelised onion, goats cheese, and herb tarts
Caramelised red onion, with creamy goats cheese and herb pastry, is perfect for a spring afternoon in the park!
Full recipe -