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!
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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5 ingredient easy cauliflower salad:
Make Italian Roasted Tomato & Herbed Ricotta Tart // Ep.6 Let's Brunch Series
A delicious Tart loaded with Italian Ingredients perfect for Summer time! Roasted Tomatoes, Herbed Ricotta, Parmesan, Balsamic Vinegar Glaze for more spark. Just another great savory recipe for our Let's Brunch Series. Enjoy!
#tart #italianfood #savory recipe
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⚖RECIPE ⚖
1 sheet frozen puff pastry, thawed
250g cherry tomatoes
250g fresh ricotta cheese
2 tablespoons Extra Virgin Oil
1 garlic cloves (or powder)
1/2 Tbsp of oregano
chopped fresh basil and parsley
salt + black pepper
shaved Parmesan cheese
2 Tbsp balsamic vinegar glace (or reduction), for drizzling
1 large egg (eggwash)
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Vegan Asparagus & Herb Cashew Cheese Tart
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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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Roast Vegetable & Goats Cheese Tart