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
Delicious tomato and herb cheese tarts! #yummy #delicious
Delicious tomato and herb cheese tarts!
How to Cook Onion and Goat's Cheese Tart
In this video, I am going to show you how to make an easy Onion and Goat's Cheese Tart. This tart is dense and savory, perfect as a starter.
This tart is easy to make and it requires only a few ingredients.
Garlic & Herb Cheese Tarts | How To Make | Cheese Recipe | Tart Recipe | Cheese Tart | Air Fried
Hey guys ! cant wait for you guys to recreate these beautiful garlic and herb cheese tarts. Perfect for your afternoon teas or a light lunch. really great to make for your jubilee parties that are coming up soon in the UK!
Recipe/Ingredients
1 Puff Pastry Ready Rolled
A large Cookie Cutter
1 Egg for Egg Wash
1 Large Tomato
A sprinkle of Oregano and garlic
A Tub of Boursin Cheese
Hope you enjoy recreating this airfried garlic and herb cheese tarts; make sure to send in your photos via DM or tag bossgirlkitchen in your stories
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Creamy Cheese and Herb Tart
Indulge in a buttery, **creamy** cheese tart with a hint of fresh **herbs**. Irresistibly delicious & flavorful.
Tomato & 3-cheese tarts
Tomatoes are in season so let’s make the most of them! Our tasty tomato & 3-cheese tarts (RECIPE BELOW) are a great option for summer dinners or work lunches.
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Tomato & 3 cheese tarts
Makes 4 Prep 15 mins (+ cooling & 45 mins chilling time) Cooking 40 mins
4 small vine-ripened tomatoes, cut crossways into 1cm-thick slices
¾ cup (180g) ricotta
135g drained marinated fetta
3 Coles Australian Free Range Eggs
½ cup (125ml) milk
1 tsp finely grated lemon rind
1 tbs pistachio dukkah
1 tsp honey
1 tbs extra virgin olive oil
Parmesan pastry
1¼ cups (185g) plain flour
100g chilled unsalted butter, chopped
⅓ cup (35g) walnut halves
½ cup (40g) coarsely grated parmesan
1 Coles Australian Free Range Egg
1 To make the parmesan pastry, place flour, butter, walnut and parmesan in a food processor. Season. Process until mixture resembles fine breadcrumbs. Add the egg and process until dough just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
2 Lightly grease four 1-cup (250ml), 3cm-deep, 10cm (base measurement) tart tins with removable bases. Coarsely grate the pastry. Divide among the tins and press into the base and side of each tin. Trim the excess pastry. Place in the fridge for 15 mins to rest.
3 Preheat oven to 200°C. Line the pastry cases with baking paper and fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 5 mins or until the pastry is golden and dry to the touch. Reduce oven to 180°C.
4 Use paper towel to pat the tomato slices dry. Place ricotta, fetta, egg, milk and lemon rind in a clean food processor. Season. Process until smooth. Place 1 slice of tomato in the base of each pastry case. Pour the ricotta mixture evenly over tomato in the pastry cases. Top with the remaining tomato slices.
5 Bake for 25 mins or until the filling is set and the tarts are golden. Set aside to cool slightly.
6 Arrange the tarts on a large serving platter. Sprinkle with the dukkah and drizzle with honey and oil.
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White cheese and herb tart
A very tasty tart combining various types of spring cheese with the aromatic herbs of the Greek nature. An excellent appetizer for your Easter table.
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