Summary

Need a vegetarian hor d'oeuvre? Blue Cheese Tartlets With Fig Jam and Walnuts could be a super recipe to try. This recipe serves 24 and costs $1.01 per serving. One serving contains 293 calories, 6g of protein, and 24g of fat. 8 people have made this recipe and would make it again. If you have cheese, butter, fig jam, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so outstanding. Try Fig Jam Flatbread with Roasted Garlic, Apple-Nut Blue Cheese Tartlets, and Blue Cheese-Apple Tartlets for similar recipes.

Instructions

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.

Ingredients

• 1 blue cheese
• 2 butter, melted
• 3 fig jam
• 4 all-purpose flour
• 5 orange, for zesting
• 6 Walnuts, broken

Directions

• 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.
• 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.
• 6 Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.