cheese tart

The recipe is deceptively simple and the end result scrumptious — perfect if you're entertaining.

Puff pastry mushroom tarts with two cheeses and thyme

puff pastry

portobello mushrooms, around 9 large mushrooms

shallot

Tbsp extra virgin olive oil

unsalted butter

sea salt

thyme

Tbsp crème fraîche

parmesan cheese

Preheat the oven to 180°C and line one or two large baking trays with baking paper (you will need to fit two pastry squares on them).

Thinly slice the mushrooms and finely dice the shallot. In a large skillet, heat the butter and oil over medium-high heat. If your skillet is not very large you may need to cook the mushrooms in two batches (if so, use half the shallot, oil and butter for the first batch, then wipe down the pan and add the remainder for the second batch). When the butter is melting, add the shallot with a small pinch of sea salt and cook for a minute until it begins to turn golden. Add the mushrooms and cook for 5-10 minutes until they release their juice and become lovely and soft.

Meanwhile, allow the pastry to defrost for the recommended length as per package instructions. Once defrosted (but not soggy! Best to undershoot it), place the pastry squares on the tray(s) lined with baking paper. Spread the crème fraîche evenly over the bases, leaving around 4cm free around the edge for folding. Add the mushrooms on top of the crème fraîche, then sprinkle over the thyme leaves and a scattering of finely grated parmesan cheese. Fold the edge over itself, pressing down to ensure it holds, and neatly tuck the corners. 

Bake in the oven for 20 minutes until the pastry is golden. Allow to cool slightly before serving with a leafy salad.

Ricardo's recipe : Cheese Tart with Poached Pears

Cheese Tart with Poached Pears

(250 ml) unbleached all-purpose flour

(1 ml) salt

(125 ml) unsalted butter, softened

(60 ml) brown sugar

(2.5 ml) vanilla extract

(125 ml) sugar

(15 ml) cornstarch

eggs

(250 ml) milk

vanilla bean

pears, peeled,

(375 ml) water

(250 ml) sugar

(15 ml) lemon juice

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and vanilla and beat until smooth. At low speed, add the dry ingredients.

Spread the mixture evenly into a 23-cm (9-inch) round and 2.5-cm (1-inch) high tart pan with a removable bottom. Press firmly onto the bottom and sides of the pan. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.

Bake for about 15 minutes or until the crust begins to brown. Let cool completely.

Crust

Meanwhile, in a saucepan, combine the sugar and cornstarch. Add the eggs and stir with a whisk until smooth. Stir in the milk and vanilla. Bring to a boil, stirring constantly. Remove the pan from the heat and add the cream cheese. Stir until smooth and creamy.

Pour into the crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Cheese Filling

With a sharp knife, split the vanilla bean in half lengthwise and remove the seeds. Place the vanilla seeds and pod in a saucepan and add the remaining ingredients.

Bring to a boil and simmer for 5 to 15 minutes, depending on the ripeness of the pears, or until tender. Let cool and refrigerate. Serve the tart with drained poached pears.

Vanilla Poached Pears

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Ham & blue cheese tart

filo pastry

olive oil

onions

tub soft cheese

rocket leaves

blue cheese

pine nuts

Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.

Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

Flaky and buttery pastry filled with a smooth and creamy cheese filling. These Hokkaido baked cheese tarts are the perfect balance between sweet and salty.

Hokkaido Cheese Tart Recipe

120 g All purpose flour (1 cup)

g Granulated sugar (2 tbsp)

Unsalted butter (1/4 cup 2 tsp)

Egg yolk

g Cream cheese (5.3 oz)

g Smooth ricotta or mascarpone (3.5 oz)

g Parmesan cheese (0.9 oz)

g Butter (2 tbsp)

g Milk (1/3 cup 1 tbsp)

60 g Icing sugar (1/2 cup 2 tbsp)

g Corn starch/Cornflour (1 tbsp)

tsp Vanilla extract

Salt

tbsp Whole milk

Grease and dust your tart molds (I used egg tart tins, but you can use a cupcake or muffin tin!)

Place flour, sugar, salt and butter in the bowl and rub between your fingertips until the dough resembles sands

Add the yolk and knead until a smooth dough

If too wet add a little more flour, if too dry add a splash of milk

Divide the dough into 9 portions and line your tart tins 

Dock the bases of the tart shells with a fork and place the lined tart shells in the freezer for at least 30 minutes

Bake the tart shells for 20-30 minutes, until lightly golden brown

Remove from the oven and press down any air bubbles with a spoon

Tart Crust

Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl

Melt the cheeses over a double boiler, mix until smooth

Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened

Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.

Cream Cheese Filling

Remove from fridge and fill a piping bag with the cheese mixture

Pipe the cheese mixture into the blind-baked tart shells

Make the egg wash by whisking together the egg yolks and milk

Brush the tops of the cheese mixture with the egg wash

Grill or broil for 6-7 minutes, or until they are golden brown (you can also use a blowtorch)

Assembly

These are perfection. Thank you for the recipe.

I love this recipe! I had a quick question though! 
Am I able to make a large batch ( for two separate parties) and freeze them to use?
I was wondering if I should fill my blind baked tarts then freeze, or if I should just keep the filling separate and fill on both days of the parties. 

I would love to know! Thank you so much!

this was literally so delicious and amazing

so creamy and nothing like I've had before

100x better than a regular cheese cake.

100/10 would make again &lt;333

Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble

Caramelised onion puff pastry tart

pack ready-rolled all-butter puff pastry

Dijon mustard

fine breadcrumbs

grated parmesan (or vegetarian alternative)

thyme leaves

Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.

Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.

Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.

Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.

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Top 5 cheese tart recipes from across the web

The most viewed cheese tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed cheese tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine