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This is a simple recipe for a savoury tart! Blue cheese is one of those foods that divides people. They either love it or leave it. It’s a food that gets a strong reaction either way. So I offer the recipe for these tarts for those who love blue cheese and also in the hope I can convert those (or at least some of those) who would normally never touch it. I have found that people who don’t usually eat blue cheese are pleasantly surprised when they try these tarts.
I have served these tarts on a number of occasions to most, if not all, of my friends. If you did manage to escape having these served to you, please let me know. I don’t know how that could have occurred haha. The frequency with which I have trotted these out became embarrassing long ago, but their ease of preparation and great flavour means they are amongst my go-to appetisers.
I have had this recipe for so long I do not remember its origins.
I think it was an advertisement in a magazine for blue cheese. But whatever its origin, it’s a fantastic recipe, very easy to prepare, and the tarts can be made in advance and reheated as necessary. They freeze well too, so if you entertain a lot it’s a good idea to have a container tucked away in the freezer.
I like blue cheese on its own, but when baked into mini tarts, I think it’s even better. I don’t use the best blue cheese I can buy, generally choosing a wedge of Danish Blue which is easily purchased in a supermarket. This is not a cheese I would use for a cheese board but it is ideal for this purpose. The blue cheese flavour is softened by the cream and egg, making it mild and very tasty. It’s a great recipe as an appetiser, perfect at a wine and cheese party or with a glass of champagne for brunches. They’re so simple to make, you can make lots of them very easily. I generally plan on 2 to 3 per person. And if it’s a drinks party, they can easily be eaten with one hand which is very important as the other hand is generally busy holding a glass.
xx Alex and Faye
P.S. This is a perfect canape to serve with my
Blue Cheese Puff Pastry Tarts
Quick to make and so tasty - a fabulous appetiser!
- 75 g blue cheese
- 2 tbsp cream pouring
- 1 egg large
- 1 tsp chives finely chopped
- 1-2 sheets puff pastry (depending on size)
- freshly ground black pepper to taste
Preheat oven to 200 Degrees C (390 F). If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
Lightly grease the tin/patty pans.
Put all the above ingredients into a food processor and blend until thoroughly mixed.
When the pastry has just defrosted, using a 6 cm cookie cutter, cut rounds of pastry and put into prepared tin/patty pans, gently pushing the pastry down into place.
Place about 1 tbsp of filling into the pastry and bake for 15 to 20 minutes, or until the filling puffs and becomes golden brown.
Remove from the oven and cool for 5 minutes before removing and placing on a wire rack to cool and store - or serve warm immediately. (Re-heat very well, also!)
23 2 859
23 2 859