Cheese Tart with Apple-Walnut Salad

Cheese Tart with Apple-Walnut Salad

prep time

minutes
cook time

minute
servings
12

Ingredients



















Cooking Instructions

For tart:


1

Heat oven to 375ºF. Combine chopped herbs, eggs and cream in a mixing bowl. Blend until smooth. Stir in cheeses. Season to taste and refrigerate.


2

Remove fillo dough from the packaging. While it is still rolled up, trim a quarter inch off each end of dough. Unroll dough and cover with a towel to prevent drying. Spread one layer of dough flat on cutting board and brush with clarified butter. Top with second layer of fillo and brush with butter. Continue until four layers are completed. (Refrigerate remaining fillo for another use.)


3

Using sharp knife, cut twelve 4-inch fillo squares and put each square into standard-size muffin tin, shaping into a cup. Fill cups two-thirds full with cheese mixture. Bake until fillo is crisp and custard is set. When cool, carefully remove tarts from muffin tins. Place one on each of 12 serving plates.


For salad:


1

Blend oil, vinegar and turbinado sugar in bowl for salad dressing. Toss greens, walnuts and apple slices with dressing. Arrange a portion of salad beside each tart. Season to taste.


Ingredients



















Cooking Instructions

For tart:


1

Heat oven to 375ºF. Combine chopped herbs, eggs and cream in a mixing bowl. Blend until smooth. Stir in cheeses. Season to taste and refrigerate.


2

Remove fillo dough from the packaging. While it is still rolled up, trim a quarter inch off each end of dough. Unroll dough and cover with a towel to prevent drying. Spread one layer of dough flat on cutting board and brush with clarified butter. Top with second layer of fillo and brush with butter. Continue until four layers are completed. (Refrigerate remaining fillo for another use.)


3

Using sharp knife, cut twelve 4-inch fillo squares and put each square into standard-size muffin tin, shaping into a cup. Fill cups two-thirds full with cheese mixture. Bake until fillo is crisp and custard is set. When cool, carefully remove tarts from muffin tins. Place one on each of 12 serving plates.


For salad:


1

Blend oil, vinegar and turbinado sugar in bowl for salad dressing. Toss greens, walnuts and apple slices with dressing. Arrange a portion of salad beside each tart. Season to taste.


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