Recipes
Pear and Blue Tart
Makes 4 servings
Pear and Blue cheese are always a perfect taste combination. This tart steps up this favorite combination by marrying the sweetness of fruit with the rich buttery taste of Rosenborg-Castello® Crumbled Blue cheese. Make in small individual tarts molds or as one 9-inch tart.
Ingredients
- 2 cups ricotta cheese
- 2 cups baby arugula
- ½ cup Rosenborg-Castello® Crumbled Blue cheese
- ½ cup shredded Parmesan cheese
- ¼ thinly sliced green onions
- 1 egg
- 1 lemon zested
- salt and pepper to taste
- 8 sheets phyllo dough (for a 8-inch tart) or
- 16 sheets of phyllo, cut in half for individual tarts
- 3 pears
- balsamic glaze
- 4 cups fresh salad greens, lightly dressed
- non-stick butter or olive oil spray
Pan: (1) 9-inch tart shell or (4) 4-inch individual tart shells
Directions
1. In a mixing bowl, combine ricotta cheese, arugula, Rosenborg-Castello® Crumbled Blue cheese, Parmesan cheese, green onions, egg, lemon zest, salt, and pepper. Set aside.
2. Spray tart shell/s with non-stick spray. Separate sheets of phyllo and arrange 8-sheets into tart shell/s, lightly spraying non-stick spray in-between each layer. Gently press the sheets of dough into bottom and corners of tart pans.
3. Fill shell/s with ricotta cheese mixture. Thinly slice pears and shingle slices over the filling. Bake in a preheated 375°F until center is firm, about 30 minutes.
4. Remove tart/s and set aside for 10 minutes. In using individual tarts, gently remove them from the pan and set on serving plates with salad. If using an 8-inch pan, cut tart into wedges and serve with salad. Spoon balsamic glaze over tart just before serving.