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
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.
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.
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