Blue Cheese, Fig, and Walnut Tartlets

Name: Blue Cheese, Fig, and Walnut Tartlets
Yield: Serves 4–8
Ingredients: ½ tsp freshly ground pepper; 6 oz (185 g) blue cheese, at room temperature; 1 sheet frozen puff pastry, about ½ lb (250 g), thawed according to package instructions; 2 Tbsp half-and-half or whole milk, or as needed to create a spreadable paste; ¼ cup (1 oz/30 g) finely chopped walnuts; 12–14 soft fresh figs; All-purpose flour for dusting; ½ tsp minced fresh thyme; 1 tsp extra-virgin olive oil

Preparation info

Serves
4–8

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Nearly any type of blue cheese can be used to make these tartlets. The trick is to add enough half-and-half or milk to make a spreadable paste that will cover the pastry smoothly. I like to use bleu d’Auvergne, which is moderately strong in flavor and blends well with the splash of dairy.

Ingredients

12–14 soft fresh figs
All-purpose flour for dusting
1 sheet frozen puff pastry, about ½

Starter
Vegetarian

Method

Preheat the oven to 375°F (190°C). Trim off the hard tip from each fig stem. Cut the figs lengthwise into slices ¼ inch (6 mm) thick.

On a lightly floured work surface, roll out the puff pastry into a rectangle about 10 by 12