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
Caramelized Onion & Goat Cheese Tart Recipe
Love caramelized onions? You have to make this puff pastry tart! It's loaded with sweet balsamic caramelized onions and creamy whipped goat cheese. SO good!
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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Keto-fying a Buzzfeed Tasty Recipe | Vegetable Rose Herb Cheese Tart
In this episode I'm trying to recreate a Buzzfeed Tasty recipe that my friend wanted to make, but were making it keto.
The only real change we have to make the recipe is swapping it out for a keto-friendly crust. The original recipe is made with 60 butter crackers.. and 5 crackers are about 10 net carbs, so yeah no.
And before you come for my throat- YES, I know that carrots aren't keto....BUT the amount that we used in this recipe is hardly much. We used slivers of carrots so it doesn't really come out to that much overall.
We used this recipe for inspiration to help us with making it keto:
This is the original Buzzfeed recipe:
The recipe we used in this recipe:
CRUST
1 1/2 cup of Almond Flour (I used this brand,
1/3 parmesan cheese, grated
4 tbsp melted butter- more if its too crumbly
1 large egg
1 tsp-ISH of garlic salt
FILLING
1 1/2 package cream cheese, softened
1/3 cup sour cream
1 large egg
1/4 cup grated parmesan cheese
1/2 kosher salt
3/4 tsp garlic powder
1/4 cup fresh chives
1/4 cup fresh dill
1 tbsp fresh thyme
VEGETABLE ROSES
1/2 zucchinis
8 rainbow carrotsISH
1/2 tsp kosher salt
1/2 tsp black pepper
----
MACROS per SERVING:
serves 8 people
calories- 291
total fat- 21.4g
total carb- 15.3g
fiber- 6.1g
NET carb- 9.2g
protein- 13.9g
~these are based off my calculation on MyFitnessPal~
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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:
Tomato Cheese Herb Tart with Artichokes
This is a great dish for an appetizer or, paired with a simple green salad, makes a delicious light lunch. The herbs really bring out the flavor of the roasted tomatoes and artichokes. If you have access to home grown tomatoes, its even better. I used red beefsteak tomatoes but you can also experiment with heirloom tomatoes or use a mix of red, yellow and orange tomatoes for a fancier presentation.
How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
Level up your brunch game with this easy and delicious tart recipe. Greg Lofts creates a Leek and Goat Cheese Tart - a twist on a quiche - which combines savory flavor and creamy texture for an irresistibly mouthwatering dish.
#TartRecipe #HomemadeTart #Brunch #Dinner #Food
0:00 Introduction
0:27 How to make tart crust
5:13 How to cut alliums
6:25 How to clean leeks
7:16 How to cook leeks
8:50 Leek tart filling recipe
9:46 Goat cheese filling recipe
10:23 Assemble the Leek and Goat Cheese Tart
11:24 How to cut and serve tart
12:17 Taste test and conclusion
LEEK AND GOAT CHEESE TART RECIPE:
Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food