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Melitinia (Sweet Cheese Tartlets)

Melitinia (Sweet Cheese Tartlets)

Melitinia (Sweet Cheese Tartlets)

Fresh, soft Greek whey cheese forms the filling for this tart by Diane Kochilas, flavored with mastic, a Greek spice. If you can find it, use either myzithra made from sheep's or cow's milk, or anthotyro, made with sheep's or goat's milk. Otherwise, use the freshest ricotta you can find.

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Ingredients

For the dough

  • 2 -2 1/2 cups sifted all-purpose flour
  • 1 Teaspoon baking powder
  • 2 Tablespoons granulated sugar
  • 1/4 Teaspoon salt
  • 4 Tablespoons butter
  • 1/4 Cup vegetable shortening
  • 2 eggs, at room temperature
  • 2 Teaspoons orange-blossom water
  • 1 -2 tablespoons milk or water, at room temperature

For the filling

  • 2 Cups unsalted soft cheese, such as myzithra, anthotiro, ricotta, or farmer’s cheese
  • 1 1/2 Cup granulated sugar
  • 1 whole egg plus 2 egg whites
  • 1/2 Teaspoon finely ground mastic
  • 1 -1 1/2 cups all-purpose flour
  • Butter, for the baking sheet
  • Ground cinnamon, to taste

Cheese Tartlets Recipe – Easy and Elegant

It’s a delightful little appetizer which provides 2-3 bites of crusty, cheesy goodness. Fresh out of the oven is perfect, but they really are also wonderful at room temperature, making them an excellent buffet choice.

You can find cheese tartlets recipes with fancy ingredients and a variety of add-ins, but this is a plain and simple tarlet that really allows the flavor of the cheese to shine. We chose a combination of fontina and gouda cheeses, but either would be good on its own. You could also pick other cheeses, as long as it’s a type that melts well like provolone or cheddar.

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Recipe Summary

  • CRUST:
  • 1 cup walnuts (about 4 ounces)
  • 1 ½ cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 1 stick (4 ounces) chilled unsalted butter, cut into 1/2 -inch pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
  • FILLING:
  • ½ pound cream cheese
  • 6 ounces mild, soft goat cheese, such as Montrachet
  • ¼ cup sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup apricot or raspberry preserves, melted and strained
  • CANDIED WALNUTS:
  • ¾ cup walnuts (about 3 ounces)
  • 2 tablespoons sugar
  • 1 teaspoon unsalted butter

Make the crust: In a food processor, combine the walnuts, flour, sugar and a pinch of salt and pulse until finely ground. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, combine the egg yolk with the ice water, then add the mixture to the processor and continue pulsing just until the dough forms a ball. Transfer the dough to a work surface and shape into a 12-inch log. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 375°. Cut the dough into 8 equal pieces and flatten each piece slightly into a round. Using your fingers, press the dough into eight 4 1/2-inch tartlet pans with removable bottoms the pans should be about 3/4 inch deep. Prick the bottoms a few times with a fork and bake the crusts directly on the oven rack for 15 to 18 minutes, or until golden and cooked through.

Make the candied walnuts: In a medium nonstick skillet, cook the walnuts over moderately high heat, shaking the pan constantly, until toasted and fragrant, about 3 minutes. Add the sugar, lower the heat to moderate and cook, stirring constantly, until the sugar is melted and beginning to caramelize, about 2 minutes. Stir in the butter and immediately transfer the walnuts to a sheet of wax paper or parchment paper. Let cool completely, then break the clusters into smaller pieces.

Make the filling: In a medium bowl, beat the cream cheese, goat cheese and sugar until smooth. Beat in the eggs and vanilla.

Preheat the oven to 350°. Brush the tartlet bottoms with half of the preserves. Fill each tartlet with 1/4 cup of the custard and smooth the tops. Set the tartlets on a large baking sheet and bake in the lower third of the oven for about 15 minutes, or until the custard is just set. Transfer the tartlets to a rack and let cool for 30 minutes in their pans. Brush with the remaining melted preserves and sprinkle with the candied walnuts. Serve warm or at room temperature.

Make Ahead: The recipe can be prepared to this point the day before. Let the crusts stand at room temperature store the candied walnuts in an airtight container and refrigerate the custard. Let the custard return to room temperature before baking.


Preparation

    1. Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
    2. Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

    Why I use Philadelphia cream cheese

    This spinach dip recipe is amazing—honestly one of the best versions of it I’ve ever had. I also love that you don’t have to bake it, which saves time. It’s great warm right off the stove or slightly chilled if you want to make it the night before and keep it in the fridge. It’s made with my favorite Philadelphia Cream Cheese, which makes it super rich and creamy. Philadelphia Cream Cheese is made with real ingredients, including fresh milk and cream, and contains no preservatives. You might want to make a double batch—just sayin’.

    One more thing. I’ve said it before, but I’ll say it again: Invest in some piping bags and piping tips. By invest, I mean spend $10. You’ll thank me when your recipes look P-R-O.

    Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook, YouTube, Bloglovin‘, Snapchat (@asideofsweet), or Twitter. You can also subscribe to receive a weekly email with new posts and random musings from me.


    Greek Sweet Cheese Cups-Tsibita

    This recipe is an adaptation of the traditional "melitinia" from Santorini, Greece. These cheese cups are great for a coffee morning with friends!

    Ingredients:

    For the dough


    For the stuffing

    • 1 kg hard white cheese (not too salty)
    • 2- 3 eggs
    • 1 glass sugar (approximately)
    • 1/2 glass honey
    • some cinnamon
    • 1 vanilla extract powder

    Procedure:

    Preheat the oven to 150°C.

    Preparing the phylo dough.

    Mix the flour, the oil, the salt and the egg.

    Add as much water as needed and knead well. The dough must be soft to easily roll open, with a rolling pin.

    Let sit in the fridge while you make the filling.

    Making the filling.

    Place the cheese in a bowl, then stir in the eggs, the sugar, the honey, the cinnamon and the vanilla.

    Knead all the ingredients well taste the mixture to see if more sugar or honey should be added.

    Putting them together.

    Open the phylo with the rolling pin and then with a round utensil, usually a medium sized cap of a jar, cut the phylo into round pieces of approximately 12 centimeters diameter.

    Place one tablespoon of the stuffing on each piece of phylo and spread.

    Then take the piece in your hand and make it into a shallow cup, making sure that the edges are a bit higher so the filling will not spill over.

    Use some oil or if you prefer flour to grease the baking pan and place the nibbles / tsimbita on the pan.


    To begin making the Bread Tartlets with Roasted Mushrooms, first preheat the oven to 200 C.

    Butter the breads and keep them aside.

    Heat oil in a pan on medium heat add the mushrooms, baby corn and stir fry on high heat until wilted and all the water is evaporated from the mushrooms. Add the cheese, salt and pepper and stir until well combined.

    If you are adding the eggs (add them before the cheese and stir until it gets scrambled into the mushrooms), then add the cheese, salt and peppers. Once done, turn off the heat and keep the mushroom filling aside.

    Press the buttered bread slices into the muffin holders with the buttered side touching the muffin base. Fill the bread cups with the mushroom filling and place in the oven. Bake until the bread changes color to a well toasted brown and you notice the sides are getting crisp.

    Once the bread tartlets are toasted, turn off the oven take the tray out of the oven, remove the break baskets and serve.

    Serve Bread Tartlets Recipe filled with Roasted Mushrooms and Cheese along with Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce) and Cucumbertini Recipe (A Refreshing Cucumber Cocktail) for your cocktail party.


    Add the flour and salt to a sifter and sift into a medium bowl. Add the oil and mix with a hand-held pastry mixer, a fork, or your hands and mix until fine pebbles form. Slowly add the water and continue mixing until the dough forms into a ball. Form into a tighter ball with your fingers and wrap it snugly with plastic wrap. Gently flatten the ball with your palms to form a flat disk. Place in the refrigerator for about 1 hour before you make the pastry. The dough needs to be chilled so that you can easily work it.

    Start making the filling right a you are about to make the pastries. At this point, you’ll want to preheat the oven to 375 degrees Fahrenheit.

    Add the goat cheese, feta, eggs, granulated sugar, baking powder, vanilla extract, and mastic or vanilla sugar to a large bowl. Beat the ingredients together using an electric mixer that has been set on medium speed. Once the mixture is smooth, seat it aside.

    Prepare the Pastry:

    Spray three baking sheets with nonstick cooking spray or brush each of them with olive oil. Using a sharp knife, cut the dough into four equal pieces.

    Lightly flour your work surface. Roll one of the dough pieces out flat using a pastry roller. Cover the other three pieces of dough with a towel while you’re doing this so that the dough doesn’t dry out.

    Using a 3 1/2 inch cookie cutter or the mouth of a large jar with the same diameter, cut the dough into shapes. Repeat this process with the rest of the dough.

    Place 1 tablespoon of the filling into the center of each of the dough circles. Pinch the sides upwards to form a small tart shape. Put each tartlet on the baking sheets spaced about 1-inch apart. Place the sheet in the center of the oven and bake for about 35 minutes, or until the edges are crisp and the tops are a light golden brown color. Let cool for a few minutes on the countertop and store in the refrigerator if not eating right away. Garnish each tartlet with powdered cinnamon, if desired.


    Recipe Summary

    • 1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
    • 2 1/2 ounces Parmesan cheese, finely shredded (about 1 cup)
    • 6 tablespoons chive-and-onion cream cheese
    • 2 tablespoons olive oil
    • 1 pound sliced wild mushrooms (from 2 [8-oz.] pkg.)
    • 2 tablespoons dry Marsala
    • 1 teaspoon kosher salt
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon black pepper
    • 4 ounces fontina cheese, shredded (about 1 cup)
    • Fresh thyme leaves

    Preheat oven to 400°F. Sprinkle each puff pastry sheet with about 1/2 cup Parmesan, and gently press with a rolling pin to adhere. Cut each sheet into 9 (3-inch) squares. Gently press squares, cheese sides down, into 2 lightly greased (with cooking spray) 12-cup muffin pans. Place 1 teaspoon cream cheese into each tartlet. Chill, uncovered, while preparing mushrooms.

    Heat oil in a large skillet over medium-high. Add mushrooms cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Add Marsala, salt, thyme, and pepper. Cook, stirring often, until liquid has evaporated, about 1 minute. Remove from heat cool slightly, about 15 minutes.

    Divide mushrooms among tartlets. Sprinkle evenly with fontina. Bake in pre-heated oven until pastry is golden brown and cheese is melted, 18 to 22 minutes. Run a small offset spatula around each tartlet to loosen. Transfer to a wire rack. Garnish with thyme leaves serve warm.


    To serve this free form onion tart

    As I mentioned in my introduction, this cheesy tart recipe is a great spring and summer side dish. Serve it with grilled or roasted fish or meats.

    Make this onion cheese tart a vegetarian lunch dish

    Alternatively, you can use it as the main course of a simple, vegetarian lunch or brunch. The recipe calls for topping the tart with tangy Gruyère, a Swiss cheese which melts beautifully. Besides bringing a grilled cheese sandwich-like quality to the flavor, the cheese adds protein to this simple tart recipe. (If you have trouble finding Gruyère, you can substitute with Jarlsberg or Emmental cheese.)

    Take it on a romantic picnic

    If you cut and pack the tart slices carefully with some extra padding like a dish towel, you can also use wedges of this onion tart in place of sandwiches on a romantic picnic. Pair with a light-bodied white wine for an afternoon for two in the park.


    Watch the video: BEST Mini Fruit Tarts. Tart Buah. Sweet Pastry Crust. Tart Shell Recipe. Pastry Cream Recipe (December 2021).