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| Mini blue cheese and veggie tart |
Do you like blue cheese? Better yet, have you ever tried blue cheese? If you haven't already, it's quite possible that all the talk about going blue and mildew has been the only reason to refuse you to give it a try. Being a previous member of these two groups I can personally empathize with the general feelings.
However, I'm telling you all now! Go try it! Come on! Just a tiny little bite! One bite! It's true, it's a bit blue. It's a little moldy! But it's also VERY delicious. Be warned, this is a very strong flavor.
For a first try, I would recommend not just eating a piece of blue cheese. Some may find the idea a little scary and powerful. So, why not try this Mini Blue cheesecake and veggie cake! They are mini yet delicious! And they can give you a little blue cheese flavor!
I thought I'd take my first baby steps to appreciate the cooked version of blue cheese! Hah! My theory is that even if mold was present, surely the scorching oven temperature would eliminate any kind of potentially lethal organisms that my mind had cleverly imagined and constructed to prevent me from eating blue cheese.
You'll all be happy to know that these are absolutely delicious little tarts. I had some doubts about eating blue cheese, but after this tart I really repented! So go ahead, and try some great blue cheese today!
Mini blue cheese and veggie tart!
Ingredients:
1 sheet of ready-made puff pastry,
1 small zucchini thinly sliced,
2 mushrooms thinly sliced,
100g Danish blue cheese
Method:
Steps 1.
Preheat oven to 200 degrees Celsius.
Steps 2.
Cut the puff pastry into 16 squares, then place on a baking sheet lined with parchment paper.
Steps 3.
Place a slice of zucchini and mushrooms on top of the box, then cover with blue cheese.
Steps 4.
Bake for 8-12 minutes or until cake is golden. Serve hot!
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