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Full Online Book HomeLearning KitchenAppetizers - Cheese - Blue Cheese Appetizer Tart
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Appetizers - Cheese -  Blue Cheese Appetizer Tart Post by :mjoyner2004 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3274

Click below to download : Appetizers - Cheese - Blue Cheese Appetizer Tart (Format : PDF)

Appetizers - Cheese - 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.
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