Post by pikachu on May 29, 2018 21:03:01 GMT
Blue Cheese Tarts:
The original recipe (found here) called for making your own tart crust. I use frozen Mini Fillo Shells by Athens instead. You can get them at most grocery stores, including Walmart, in the freezer section where pie crusts are. Two batches of tart filling uses approximately five boxes of shells (there are 15 per box).
1 (8 ounce) package cream cheese, softened (the neufchatel variety works fine, too)
1/3 cup crumbled blue cheese (I just use one whole 4 oz. carton of blue cheese crumbles)
1/4 cup whipping cream
1 egg, slightly beaten
1/4 teaspoon fresh coarse ground black pepper (I use a black pepper/cayenne pepper blend called Mr. Pepper)
2 tablespoons chopped fresh parsley (I use parsley flakes, so much easier to deal with!)
Diced tomatoes, fresh or canned (I use two cartons of Publix diced tomatoes from the produce section)
Extra blue cheese crumbles to add on top of the tarts
Preheat oven to 375 degrees.
Arrange empty shells on baking trays.
Combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Fill fillo shells with filling mixture using a small spoon or a butter knife. A pastry bag would work if you have one. Sprinkle with parsley and top with diced tomatoes and extra blue cheese crumbles.
Bake for 17 to 22 minutes, or until lightly browned.
You can make the filling ahead of time and freeze it but don't assemble the tarts because the fillo shells get soggy when thawed. Just thaw the filling and then prepare the tarts as instructed.