Cheese in Pastry Tarts with Cheddar Cheese Sauce
Adorable miniature cheese and spinach puff pastry tarts served with a creamy cheese sauce. Recipe by Chef Michael Dadisman.
1 1/2 cups spinach leaves, chopped
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
1 cup (4 ounces) Wisconsin Colby cheese, shredded
1 teaspoon fresh garlic, finely chopped
1 large egg
1 tablespoon milk
1 (17 1/2 ounce) package frozen pre-rolled sheets of puff pastry, thawed (2 sheets)
2/3 cup (3 ounces) Wisconsin Asiago cheese, finely shredded
1 tablespoon butter
2 teaspoons all-purpose flour
1 1/3 cups whipping cream
1/2 cup (4 ounces) Wisconsin Sharp Cheddar Cold Pack cheese
White pepper to taste
- For Tarts: Stir together spinach leaves, Muenster cheese, Provolone cheese, Colby cheese and garlic in medium bowl; set aside.
- In small bowl, using a wire whisk, beat egg and milk until combined; set aside. Place one sheet of puff pastry on lightly floured surface. Brush pastry with egg and milk mixture. Press cheese mixture together to form solid log on one edge of pastry. Roll up pastry around filling in jelly roll fashion, to make 2-inch cylinder. Pinch edge of pastry into roll to seal well. Cut roll into 9 equal slices, 1 to 1 1/4-inch each; set aside.
- Cut remaining pastry sheet into 9 (3-inch) circles. Place circles on greased jelly roll pan. Place one slice of spinach filled pastry, open-end up, on center of each circle. Sprinkle one tablespoon Asiago cheese over each tart.
- Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes or until lightly browned.
- For Sauce: In 1 quart saucepan melt butter. Stir in flour. Add whipping cream; continue cooking over medium heat, stirring constantly, just until cream starts to boil, 5 to 6 minutes. Continue cooking, stirring constantly until mixture starts to thicken, 8 to 9 minutes.
- Add Cold Pack cheese; continue cooking, stirring constantly, until smooth, 9 to 10 minutes.
- Season to taste with white pepper. Serve cheese sauce with pastry tarts.
Makes 9 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.