Warm Blue Cheese Tartlets with Candied Walnuts

It’s hard to believe that a whole year has gone by since Angie dreamt up Fiesta Friday. I remember how she said that she wanted us all to mix and mingle with each other because it was a party. I must admit that I was sceptical – I had tried various linky parties which made me feel like a virtual wallflower – hardly anyone visited, and the few that did, never commented or liked what I shared. So, when Fiesta Friday started, I stood on the sidelines for a few weeks, popping by to see what was going on and couldn’t believe how fabulous Angie’s bash was. People were submitting gorgeous recipes and they were all mingling like mad! The comments were so supportive, encouraging  and some were very funny too. It quickly became apparent that some people were super bubbly and had to be kept away from the sweets – and I am not naming any names here! So, I really pushed the boat out and made a batch of Nutella Espresso Sticky Buns. Well, the WordPress app on my phone didn’t stop pinging all weekend – people were commenting, following my blog and generally doing exactly what should be happening at linky parties. I felt like the fabled swan when Angie featured my post the following week! So Angie, congratulations on such a successful event and a huge thank you for hosting a brilliant party and gathering these lovely bloggers to your fold.

These Blue Cheese Tartlets with Candied Walnuts are something that I have been wanting to make for some time. I watched one of the contestants on Masterchef making something similar with roasted tomatoes and basil oil and the idea of an individual savoury cheesecake really made an impression on me. Also, I bought half a dozen cute little fluted tart tins from the dollar store in Winnipeg when I was there last and keep looking for an excuse to use them. I thought that walnuts would be a much better flavour match for blue cheese so dressed my tarts with the candied walnuts and the walnut dressing.

Making a “crust” with buttery bread crumbs couldn’t be easier and the cheesecake filling comes together so easily with a little whizz in the food processor.

This recipe is worth it just for the candied walnuts alone – you will not be able to stop eating them so I suggest you make twice as many. Just sayin’.

The tarts are gorgeous – the rich cheese filling with the crispy, crumbly breadcrumb crust, the peppery rocket leaves and the sharp nutty dressing topped off with the sweet and slightly spicy crunchy walnuts – perfect dinner party fodder if you ask me!

I am taking this over to Angie’s Fiesta Friday Anniversary Part 1 which this special week is being co-hosted by my two of my favourite Canadian bloggers,  Hilda @Along The Grapevine and Julianna @Foodie On Board – the original two co-hosts for the first few Fiesta Fridays.

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s Fiesta Friday Anniversary Part 1 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please read the Fiesta Friday guidelines and invitation post for helpful hints.

It’s been my great pleasure to co-host Fiesta Friday several times and I am so honoured that Angie has asked me to co-host  the Fiesta Friday Anniversary Part 2 with  Nancy @ Feasting With Friends next week. The theme is mains and puddings/sweets next week, so best wear loose clothing! Jhuls, I will bring lots of camomile tea with me! I look forward to seeing what you lovely people bring this week and next. Happy Anniversary Fiesta Friday!

Blue Cheese Tartlets with Candied Walnuts

• Servings: 4
• Difficulty: easy
• Print

Inspired by MasterChef

INGREDIENTS

For the Candied Walnuts

• 150 g of walnut halves or pieces
• 100 g of caster sugar
• 15 g butter
• a few shakes of cayenne pepper

For the Walnut Dressing

• 1 Tbsp/15 ml white wine/apple cider vinegar
• pinch of sea salt
• 1 tsp French mustard
• 2 Tbsp/30 ml walnut oil
• 1 Tbsp/15 mi extra virgin olive oil

For the Blue Cheese Tartlets

• 100 g white bread (trimmed of the crusts)
• 50 g butter
• salt and pepper
• 100g full fat cream cheese
• 75 g blue cheese
• 1 egg yolk
• 1 tsp flour
• 1 Tbsp double cream/creme fraiche

To serve

• Rocket leaves

INSTRUCTIONS

For the Candied Walnuts

1. Place all the ingredients into a nonstick pan and stir over a medium heat.
2. Keep stirring until the sugar turns to caramel and starts to coat the nuts. This takes between 3 to 5 minutes. Don’t let the caramel burn – just keep stirring it.
3. Once the caramel is a toffee brown, pour the mixture onto a silicone sheet or parchment paper – be careful as the caramel is very hot – and using a rubber spatula or a wooden spoon, separate the nuts making sure that there is caramel on each one.
4. Let cool, then store, out of sight, in a lidded jar to avoid eating the whole lot.

For the Walnut Dressing

1. Place the vinegar and sea salt in a small bowl and whisk to dissolve the salt.
2. Whisk in the mustard then slowly whisk in the oils. You can also just put the lot in a lidded container and shake hard but I like the rounded airy fullness that whisking gives to a dressing.
3. Set aside.

For the Blue Cheese Tartlets

1. Preheat the oven to 190C/375F. Butter/spray the bases and sides of 4 x 8cm/3in fluted, loose bottomed flan tins.
2. Whizz the bread in a food processor to fine crumbs. Melt the butter and tip in the crumbs, stirring to combine. Season with a little salt and pepper.
3. Divide into 4 then press the mixture on the base and up the sides of the prepared tins. Use the back of a teaspoon to even out the base.
4. Place on a baking sheet and bake for about 10- 12 minutes or until the bases are golden but keep an eye on them as they can catch quite quickly.
5. Beat the rest of the ingredients together and divide between the tins. I did this in the mini processor in which I whizzed the bread crumbs.
6. Place on a baking sheet and bake for 10 – 12 minutes or until the tops are golden and just set – a little wobble in the middle is desired.
7. Cool for a few minutes then remove carefully from the tins.
8. Serve warm or at room temperature on a few rocket leaves, drizzling the dressing around the plate and garnishing with the candied walnuts.

© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.