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
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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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Mushroom Cheese Tart- MUST TRY mushroom cheesy recipe that is made with puff pastry & is so good!
A crispy flaky crust layered with melted cheese and topped with herbed mushrooms calls for a perfect dish! The garlic and sage are the perfect cherries on top for this tart. It is so good and if you love mushrooms, you will not be able to stop eating! This recipe is very easy to make so you gotta try it! No the garlic on top won’t give you dragon’s breath, it is cooked in and just adds SO much flavor! It needs only 7 ingredients and looks so fancy.
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 6-8 servings
Prep Time: 10 mins
Cooking Time: 25-30 mins
Baking time: 20 mins
Total Time: 1 hour
Ingredients:
1.5 tbsp butter, divided
5-7 cloves garlic chopped
8 -10 cloves garlic peeled
1 medium yellow onion finely chopped, about1/2 cup
16 oz mushrooms chopped in slices - I used 8 oz each of white and Bella
8-10 Sage leaves
1 tsp Salt as per taste
1/2 tsp Pepper as per taste
1/2-1 tsp Chilli flakes as per taste
1 Puff pastry sheet, about 8 oz
180g grated cheese- I used Asiago, check notes for options
1/2 tsp Sea salt, optional
Honey to drizzle over
1-2 tbsp Chilli olive oil or flavored oil of your choice
Directions:
In a pan, add 1 tbsp butter and add chopped and whole garlic. Cook it for 2-3 minutes.
Add finely chopped onions and cook it on medium heat. Cook it for 4-6 minutes till it starts to brown.
Add the mushrooms and cook them stirring them in intervals. Cook it till they are soft and cooked through. It takes 5-10 mins. The water should be mostly evaporated.
Make a well in the middle and add 1/2 tbsp of butter and add the sage leaves. Let the leaves cook in the butter for 1 minute.
Add salt, pepper, and chili flakes and mix it all together.
Cook on high for 3-4 minutes and let it cool.
Preheat the oven to 400F.
Place a parchment paper and sprinkle some flour over it. Place the puff pastry and flour it lightly. Roll it out about 1/6-1/8 inch thin.
Transfer the parchment to a baking tray.
Spread a little olive oil all over the dough.
Spread cheese over the dough, leaving an inch all around the edges.
Spread the cooled mushrooms over the cheese, leaving the border empty.
Place the whole cooked garlic cloves spread around the mushrooms.
Brush olive oil around the border of the puff pastry.
Bake at 400F for 16-20 mins. Be sure to rotate the baking tray mid-way. You can add some sage leaves over it mid-way.
Drizzle honey over and serve warm.
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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