Blue Cheese Tartlets With Fig Jam and Walnuts

If you want to add more lacto ovo vegetarian recipes to your recipe box, Blue Cheese Tartlets With Fig Jam and Walnuts might be a recipe you should try. This recipe serves 24. For $1.01 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 293 calories, 6g of protein, and 24g of fat per serving. 8 people were impressed by this recipe. This recipe from Foodista requires walnuts, butter, fig jam, and flour. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 34%, this dish is not so outstanding. Similar recipes are Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets, Blue Cheese And Fig Jam Crostini, and Fig, Jalapeño Jam and Blue Cheese Pizza.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350F. Lightly grease the cups of the mini muffin pans, unless youre using non-stick pans.
2. In a medium bowl cream together the blue cheese and butter. Add the flour and use your hands to bring the dough together in the bowl.
3. Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.)
4. Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.
5. Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes. Remove shells to a wire rack to finish cooling.
6. Store cooled shells in an airtight container until ready to use. (They freeze well too. Bake frozen shells for 8 minutes at 325F before filling.)
7. Spoon jam into cooled tartlet shells. Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.

 

Step by step:

1. Preheat the oven to 350F. Lightly grease the cups of the mini muffin pans, unless youre using non-stick pans.In a medium bowl cream together the blue cheese and butter.

2. Add the flour and use your hands to bring the dough together in the bowl.Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.)Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.

3. Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes.

4. Remove shells to a wire rack to finish cooling.Store cooled shells in an airtight container until ready to use. (They freeze well too.

5. Bake frozen shells for 8 minutes at 325F before filling.)Spoon jam into cooled tartlet shells. Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.

Nutrition Information:

covered percent of daily need