With Christmas over there is always some leftover cheese in the fridge to play with so with some St Agur in hand I needed to find a good use for it. I came across this recipe which will come in handy for our NYE celebrations. The blue cheese was the perfect topper to balance out the sweetness from the nuts, tomatoes and honey. If you don’t like blue cheese, feta, or even parmesan, would work well too.
HONEY-PECAN TOMATO TARTS WITH BLUE CHEESE
1 tbsp olive oil
1/3 cup onion, minced
2 cloves garlic, minced
1 pint cherry tomatoes
1/3 cup pecans, chopped
1 tsp honey
1/2 tsp salt
1 – 9 inch shortcrust pastry
150g blue cheese, crumbled
Preheat the oven to 375 degrees F.
Heat the olive oil in a pan over medium-high heat. Add the onions and garlic. Cook for 1-2 minutes. Add the cherry tomatoes. Reduce heat to medium and cook, stirring often, about 7 minutes. The tomatoes will begin to burst and the onions will caramelize. Gently smash the tomatoes as they begin to burst.
Stir in the pecans and cook about 1 minute more. Stir in the honey, and the salt. Allow to cool while you prepare the crust.
Roll the pie crust to about 9 inches, and cut into 6 – 3 1/2 to 4 inch circles. I used an x-large muffin pan for the tarts. Place each circle of dough into the muffin tin. Press gently to fill the bottom and to come up about 1 inch on the side. Prick the dough with a fork. (You will likely have a little dough left over.)
Spoon the tomato mixture into each of the muffin tins, filling the crust. Next, divide the blue cheese and sprinkle each tart with an equal amount.
Bake for 20 minutes, until the cheese is melted and begins to bubble, and the edges are browned. Remove from the oven and allow to cool for about 5 minutes before removing from the pan.