I'm a little late to the party here, but I'll add my two cents - the first is a Paula Deen recipe that we really enjoyed -
* Exported from MasterCook *
TOMATO TARTS
TOMATO TARTS
PAULA DEEN
These tarts smell so delicious when they are cooking, your guests will want to pluck them straight from the pan, but you need to let them cool or you'll burn your tongue! You'll need a biscuit cutter for this recipe; take it with you when you shop for the tomatoes, so your tomatoes and pastry rounds are the same size
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1 sheet Pepperidge Farm frozen puff pastry
Olive oil
½ cup grated white Cheddar cheese
4 or 5 Italian plum tomatoes, cut into ¼-inch slices
Salt and pepper
2 tablespoons fresh thyme leaves, chopped fine
Approximately ½ cup freshly grated Parmesan cheese
1. Preheat the oven to 375°F. Spray a baking sheet with vegetable oil cooking spray.
2. Remove the puff pastry from the freezer and allow it to thaw for 20 minutes. Unfold the pastry on the counter, and using a 1 ½ - or 2-inch biscuit cutter, cut out rounds of dough. Place the puff pastry rounds on the prepared baking sheet. Prick the surface of the pastry with a fork. Brush each round lightly with olive oil and top with a small amount of the Cheddar cheese, then with a tomato slice. Sprinkle salt and pepper to taste over the tomato, then sprinkle on a pinch of thyme and about 1 teaspoon of Parmesan cheese.
3. Bake for about 15 minutes. Let cool for 2 to 3 minutes before serving.
Makes~24 tarts, depending on size of the cutter.
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* Exported from MasterCook *
SMOKED SALMON TARTS
Recipe: a Chef's Journey
Amount Measure Ingredient -- Preparation Method
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4 piecrusts -- refrigerated, 9"
1 1/2 cups half and half
4 eggs -- beaten
1/4 pound salmon -- smoked & chopped
2 ounces Monterey Jack cheese -- shredded
1/4 cup green onions -- minced
1/2 teaspoon dillweed -- dried, whole
1/4 teaspoon salt
1/8 teaspoon pepper
Cut each piecrust into 14 circles, using a 2 1/2" round cutter. Place rounds in greased miniature (1 3/4") muffin cups; trim excess pastry.
Combine 1/2 & 1/2 and eggs in medium bowl; stir w/wire whisk till well blended.
Stir in salmon & remaining ingredients.
Spoon 1 T. salmon mixture into each pastry shell. Bake at 375 for 25-30 min. or till set.
Remove from pans, & cool on wire racks.
TO STORE: Freeze tarts in a labeled airtight container up to 2 weeks.
TO SERVE: Thaw at room temp. Place on baking sheets; cover and bake at 375 for 5-10 min. or till hot.
Yield:
"4 dozen"
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Oh my, just ran across this one that I have yet to try - it's on my 'list' - this sounds wonderful and I bet it would be good with your beer. I would love to give credit, but I have no idea where this came from.
Now, let's see if I can beat you to making it...
* Exported from MasterCook *
Turkey Tartlets with Cranberry Salsa
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
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1 pound ground turkey
1/4 cup onion -- chopped
1 teaspoon dried thyme
1/2 teaspoon ground pepper
1/4 teaspoon salt
1 egg
1/3 cup light sour cream
24 frozen mini tart shells
CRANBERRY SALSA
1 cup fresh cranberries
OR
1 cup frozen cranberries
1/3 cup sugar
2 green onions
1/4 cup fresh coriander leaves
1 lime -- grated and juiced
2 teaspoons chopped ginger root
1 jalapeño pepper -- sliced
Place frozen tart shells on a cookie sheet. Bake at 375º F for 10 minutes or until slightly golden around edges.
Combine turkey, onion, thyme, salt and pepper in a non-stick skillet heated to medium-high.
Sauté until meat is no longer pink, about 10 minutes. Remove from heat, mix egg and sour cream together, stir into meat mixture. Fill tart shells; bake at 400 Degree. F for 12-15 minutes. Serve warm topped with salsa.
Cranberry Salsa Directions: Combine cranberries, sugar, onion, coriander, lime juice, rind, ginger root and jalapeño pepper in food processor bowl. Pulse on/off until mixture is chopped (not puréed). Cover and chill at least 2 hours or up to 1 week.
Yield:
"24 Mini tarts"
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