Best Blue Cheese Walnut Tart Recipes

PEAR, WALNUT & BLUE CHEESE TART

Steps:

• To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
• Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
• Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
• Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

BLUE CHEESE WALNUT TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.

WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

Steps:

• Pulse the dry ingredients and butter in a food processor until the mixture resembles dry bread crumbs. Add milk and pulse just until the dough comes together. Remove and shape into a ball, then press the ball into a 9 inch tart tin. Prick all over with a fork. Freeze for half an hour. Bake at 180*C/375*F for 15 to 20 minutes until golden brown.
• For the filling, heat oil in a heavy pan over medium heat. Add the onion. Season with salt and saute for 10 to 15 minutes, stirring, until soft and caramelized. Add the cranberries and sugar. Cook until the cranberries pop. Stir in the walnuts and thyme. Set aside.
• Lower the oven temperature to 160*C/350*F.
• Combine the eggs and cream in a bowl, whisking until smooth. Spoon the cranberry mixture into the tart shell, then crumble the blue cheese over top. Pour the egg mixture over top of it all. Bake until the tart is golden and the custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.

DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

Steps:

• CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
• FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
• Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
• Bake at 350 F for 15-20 minutes, until golden.
• Cool 15 minutes before serving.

BLUE CHEESE AND WALNUT TART

Steps:

• Pre-heat oven to 400°F.
• Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.
• Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.
• Pour custard evenly into the tart shell, filling it to the top.
• Distribute any lumps of cheese, walnuts and chives evenly.
• Bake for 25-30 minutes or until browned and puffed.
• Tart will collapse and firm as it cools.
• Serve at room temperature as an appetizer or dessert course.

BLUE CHEESE WALNUT TART

Steps:

• pastry: In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. (The dough may be made 1 day in advance and kept wrapped well and chilled.) On a floured surface roll out to 1/8 " thick to fit into 9" dish. Prick shell, sprinkle with walnuts and press them in gently. Chill 30 mins. Line shell with foil, fill + rice and bake in lower third of 425 oven for 10 mins. Remove rice, bake 5 more mins. Cool on rack. filling: In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir cheese until just melted. Cool. Lightly beat eggs,whisk in cheese mixture. Fill tart shell and bake in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean. (The custard may not be fully set in the center but will continue to cook after the tart is removed from the oven.)

POACHED FIG, WALNUT, AND BLUE CHEESE TART RECIPE

Steps:

• For the figs:Place cannella or cinnamon stick, star anise pods, peppercorns, and juniper berries in a 5-by-5-inch piece of cheesecloth and tie tightly with butcher's twine. Place sachet and wine in a medium saucepan and bring to a boil over high heat. Reduce heat to low, add figs, and cook until plumped, about 10 minutes.
• Strain figs through a fine mesh strainer and place in a medium bowl; discard sachet. Cool figs to room temperature; set aside.
• Heat the oven to 400°F, arrange a rack in the middle, and place a baking sheet on the rack.
• For the walnuts:Place walnut halves in a medium frying pan over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes. Add butter and salt, and allow butter to brown slightly, stirring frequently, about 1 minute.
• Remove from heat and cool to room temperature; set aside.
• For the cheese spread:Combine cheese, cream, and vanilla seeds in a small mixing bowl and stir until smooth. (Refrigerate, tightly covered, for up to 1 week. Bring to room temperature before using.)
• To assemble:Line a 9-inch aluminum tart pan that has a removable bottom with puff pastry dough and trim the edges, leaving a 1/4-inch overhang.
• Using a fork, prick the bottom of the dough all over, line with parchment paper, and fill with dry beans or pastry weights. Place on the heated baking sheet and bake until the edges are puffed and beginning to turn golden brown, about 20 minutes.
• Remove the parchment paper and beans or weights, and bake for another 10 minutes until the center is golden brown. Remove from the oven and cool on the baking sheet on a wire rack.
• Place poached figs, toasted walnuts, and honey in a large bowl and mix to combine.
• Evenly spread cheese mixture on the bottom of the cooled tart shell and evenly top with the fig-walnut mixture. Bake on the baking sheet until pastry is cooked all the way through and filling is bubbling, about 10 minutes. Remove from the baking sheet and cool on a wire rack.