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
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:
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:
How to Make Our Goat's Cheese, Sticky Walnut and Caramelised Onion Tarts
Sweet, caramelised onions, earthy thyme and goat’s cheese on crispy flaky pastry – it’s a winning combination. Adding sticky walnuts takes them to a next-level starter or a light lunch when served with a salad.
Find the recipe here:
Herbed Tomato Tart | Southern Living
A colorful, fresh tomato tart is just what your garden party needs. We used basil, dill, thyme, and parsley as our fresh, assorted herbs, but just about any combination that pairs well with tomatoes – like oregano and tarragon –would work.
Get the recipe for Herbed Tomato Tart:
Ingredients:
2 medium tomatoes, thinly sliced (about 3/4 lb.); 1/2 pt. assorted small tomatoes, halved; 3/4 teaspoon salt, divided; 1 (17.3-oz.) package frozen puff pastry sheets, thawed; 1 (8-oz.) package shredded mozzarella cheese; 1 (4-oz.) package crumbled feta cheese; 1/4 cup finely chopped chives; 1 garlic clove, minced; 1/4 cup finely chopped assorted fresh herbs; 1 tablespoon olive oil
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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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Vegan Asparagus & Herb Cashew Cheese Tart
Full recipe coming available on Eat Drink Shrink:
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