Cheese: Blue Cheese Appetizer Tart

Posted by: Schmitty 09-12-99 5:39 AM

Blue Cheese Appetizer Tart

Double Crust Rich Butter Pastry:
2 cups all purpose flour
1/2 teaspoon salt
1 cup butter
6 tablespoons water

Preheat oven to 400 F.

In a medium bowl combine flour and salt.

With pastry blender or fork, cut in butter until pieces are size of small peas.

Add 6 tablespoons water and toss with fork until all flour is moistened and mixture starts to form a
ball.

If necessary, add 1 or 2 more tablespoons water to crumbs in bottom of bowl.

Gather dough in your hands and gently shape into a ball.

Divide pastry mix into 3 equal portions.

Put 2 portions together and shape in 1 large flat ball.

On a lightly floured surface, roll out large ball to a 13-inch circle.

Fit into an 11-inch tart pan with removable bottom or 11 inch quiche pan.

Trim edges even with top of pan.

Line pie shell with foil and fill with 1 cup dry beans or rice.

Bake in preheated 400-degree oven for 10 minutes.

Remove foil and beans or rice; set aside.

Filling:
1/2 cup whipping cream
2 eggs separated
1 cup (4 ounces) crumbled blue cheese
1 tablespoon all purpose flour
1 cup (4 ounces) shredded Monterey Jack Cheese
1 teaspoon water
1/2-teaspoon poppy seeds

In a medium bowl, combine cream and egg yolks.

Set aside 1 tablespoon cream mixture in a small bowl.

Add crumbled blue cheese and flour to remaining cream mixture; stir until well blended.

Beat egg whites until soft peaks form; fold into blue cheese mixture.

Sprinkle Monterey Jack cheese over bottom of partially baked shell.

Pour blue cheese mixture evenly over Monterey Jack Cheese.

On a lightly floured surface, roll out remaining dough to a 12 x 6-inch rectangle.

With a pastry cutter or knife, cut rectangle lengthwise into 12 strips 1/2 inch wide.

Add 1 teaspoon water to reserved 1-tablespoon cream mixture.

Brush over strips as a glaze.

Arrange strips glazed side up on tart in a diamond pattern.

Trim edges of strips even with rim of pan.

Sprinkle tart with poppy seeds.

Bake 20 minutes or until golden.

Makes 12 appetizer servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line